Chicken Teriyaki Meatballs | Hungry AF



A ballin’ twist on chicken teriyaki.

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For the meatballs:
1 lb ground chicken
1 egg
2 tsp cornstarch
¼ cup green onions, chopped
2 garlic cloves, minced
2 tsp fresh ginger, grated
2 tsp soy sauce
salt and pepper to taste

For the Teriyaki sauce:
⅓  cup water
½ cup soy sauce
⅓ honey
1 garlic clove, minced
½ tsp fresh ginger, minced
2 tbsp cornstarch
1 tbsp sesame seeds

more sliced green onion for serving
Butter lettuce leaves for serving


Preheat oven to 425°F. Grease a mini-muffin pan or baking sheet.  In a large bowl, combine all meatball ingredients. Form mixture into small balls and place into the greased pan. Bake for 15-20 minutes, or until fully cooked.

In a small saucepan on medium-low heat, combine the water, soy sauce, honey, garlic, and ginger. Stir until the honey is fully dissolved. In a small bowl, combine cornstarch and 2 tablespoons of water. Pour the slurry into the sauce and stir until thickened.

Transfer cooked meatballs into a dish lined with lettuce, and stir the sauce all over to coat. Sprinkle with sesame seeds and serve.

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