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Teriyaki Chicken Meatballs

This recipe for Chicken Teriyaki Meatballs is great for a quick dinner or cook up a batch for meal prep. I recommend serving with brown rice and broccoli slaw on the side.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5 (3 Meatballs)
Course: dinner, Meal Prep
Calories: 228
Ingredients Method Notes

Ingredients
  

Meatballs
  • 16 oz lean ground chicken
  • 6 tbsp nutritional yeast
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1/4 cup diced pineapple with juice
  • 1/4 tsp salt
  • 1/2 cup + 2 tbsp Teriyaki sauce ready made or see below
  • optional garnish: green onions and sesame seeds
Teriyaki Glaze (Optional, can use ready made)
  • 1/4 cup water
  • 1/2 cup low sodium soy sauce
  • 2 tbsp aji-mirin
  • 1/3 cup Swerve brown sugar
  • 1-1/2 tsp garlic minced
  • 1-1/2 tsp ginger minced
  • 1/2 tbsp arrowroot starch
  • 1 tbsp water

Method
 

Meatballs
  1. Preheat oven to 400° F.
  2. Spray a baking dish with cooking spray and add 2 tbsp teriyaki sauce
  3. In a medium bowl combine meatball ingredients. Shape into 15 balls and add to baking dish. Cover meatballs with 1/2 c. sauce
  4. Bake uncovered, for 18-20 mins
Glaze
  1. Combine first six ingredients in a saucepan on medium heat until the sugar is dissolved.
  2. In a small bowl, mix 1/2 tablespoon cornstarch with 1 tablespoon water. Add to saucepan. Simmer until thickened.
    NOTE: Sauce recipe makes 1 c. Use additional for serving or save for later use.

Notes

Nutrition: 228 cal | 6g fat | 25g carbs | 25g protein