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Teriyaki Chicken Meatballs
with pan-seared green beans / rice

Active: 45 Total: 45

Meals with teriyaki sauce tend to be a hit with the whole family, and these chicken meatballs are no exception.
Smarts: Mirin adds nice dimension to the classic Japanese sweet and savory sauce. If you don’t have mirin, try replacing it with equal parts Tamari and brown sugar.

Ingredients

Metric
Servings:
4
Teriyaki Chicken Meatballs:
  • Cilantro leaves - 2 Tbsp, chopped
  • Chicken, ground - 1 lb (sub any ground meat)
  • Eggs - 1
  • Panko breadcrumbs, gluten-free - 1/4 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Oil, cooking - 1 Tbsp
Teriyaki Sauce:
  • Garlic - 2 cloves, chopped
  • Ginger, fresh - 2 tsp, grated
  • Water - 1/2 cup + 1 Tbsp
  • Tamari - 3 Tbsp
  • Mirin - 2 Tbsp
  • Brown sugar - 1 1/2 Tbsp
  • Cornstarch - 2 tsp
Pan-Seared Green Beans:
  • Green beans - 1 lb, trimmed and chopped
  • Oil, cooking - 2 tsp
  • Water - 1 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Red pepper flakes - 1/4 tsp
  • Lemon juice - 1 tsp
Rice (enough for 2 nights):
  • Rice, uncooked white or brown - 1 1/2 cups

Nutrition Facts

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Prep

  1. Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Garlic / Ginger / Green beans - Prep as directed. Combine garlic and ginger. Store green beans separately. (Can be done up to 5 days ahead)

  3. Make teriyaki sauce - Combine garlic, ginger, first portion of water, Tamari, mirin, and brown sugar. (Can be done up to 5 days ahead)

  4. Make meatballs - Chop cilantro. Combine cilantro, chicken, eggs, panko, salt, black pepper, and garlic powder. Gently mix together with a spoon or your hands. Form into 1” / 2.5 cm balls. (Can be done 1 day ahead)

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Make

  1. Heat a saute pan or Dutch oven with cooking oil (portion for green beans) over medium heat. Add green beans and saute until bright green and starting to soften, ~2 minutes. Add water (portion for green beans) and cover pan with a lid. Let green beans steam, covered, for 2 minutes.

  2. Remove lid and add toasted sesame oil, red pepper flakes, and some salt.

  3. Continue cooking green beans until tender, ~2 minutes more. Stir in lemon juice.

  4. Set green beans aside, covered to keep warm.

  5. Return pan to stovetop and add oil (portion for meatballs). Add meatballs to heated oil and cook, without stirring, until golden brown on the bottom, 2 to 3 minutes. Gently stir meatballs until browned on all sides.

  6. Pour teriyaki sauce over meatballs and bring to a simmer.

  7. Whisk together second portion of water and cornstarch. Pour water-cornstarch slurry over meatballs and sauce, stirring gently to combine.

  8. Continue simmering until sauce thickens and meatballs are cooked through, 1 to 2 minutes more.

  9. If rice was made ahead, reheat in the microwave (remember to reserve half for tomorrow).

  10. Serve meatballs and sauce over rice with green beans on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (71)
Gluten-free (6)
Paleo (5)
Vegetarian (10)

Most Helpful

We all enjoyed this. I would use a little less sugar next time. Was out of rice so subbed noodles. Delicious!

By: Kyler
Posted: Aug 28, 2020
Diet: Original
1 Helpful

51 reviews

Sooooooo good. Store bought teriyaki though.

By: Jamie
Posted: Sep 07, 2021
Diet: Original
0 Helpful

The meatballs were the only part with any flavor. It needed green onions on top, to liven it up. The sauce was good, but there should have been more. I think the green beans would have maybe been better using stock instead of water to steam them, or maybe adding a TON more salt might have helped.

By: Harley
Posted: Apr 08, 2021
Diet: Original
0 Helpful

This was very, very delicious! One of our favorite recipes on here.

By: John
Posted: Apr 06, 2021
Diet: Original
0 Helpful

LOVED this. Meatballs could’ve used some green onions or shallot but the sauce was perfect. We used gochugaru on the green beans and they steamed perfectly when I took them out of the pan and covered them in a bowl. Might try the meat as dumpling filling with the sauce sometime.

By: Kait
Posted: Feb 13, 2021
Diet: Original
0 Helpful

Yummy! I didn’t have mirin so just used rice vinegar instead. Turned out great!

By: stephanie
Posted: Jan 24, 2021
Diet: Vegetarian
0 Helpful

forgot to rate this so will need to make again. i think we enjoyed it quite a bit

By: Laura
Posted: Jan 06, 2021
Diet: Original
0 Helpful