Chicken Teriyaki Meatballs with Broccoli + Carrots

Sweet and tangy, these Chicken Teriyaki Meatballs with Broccoli and Carrots is better than takeout! Make them at home today or freeze them for later.

Chicken Teriyaki Meatballs and Broccoli + Carrots

These chicken teriyaki meatballs are so easy to make! You’ll love how simple it is and flavourful they are. The sweet but tangy homemade teriyaki sauce seals the deal for these meatballs. They’re so tasty that even picky eaters will want seconds!

Why You Should Make These Teriyaki Chicken Meatballs

• It’s made in one sheet pan: or two small ones. So for the time it takes to bake, you can use that time to work on the teriyaki sauce and clean up the bowl used to mix the meatballs in. This is one of those recipes where you can clean as you go/cook other components in parallel to save time.
• It’s super quick: the chicken meatballs bake in under 30 minutes! And once you get the hang of shaping the meatballs, it takes only a couple of minutes. What I like to do is scoop them out with my meat scooper into a pile so they’re portioned out then start rolling them.
• It’s freezer friendly: see below in the freezing and meal prep section for how to make this meal ahead of time so you save time later on!

What You’ll Need To Make This

• For the chicken meatballs
  • ground chicken
  • salt
  • pepper
  • paprika
  • garlic powder
  • onion powder
  • egg
  • panko
  • parmesan cheese
  • olive oil
• broccoli
• carrot
• olive oil
• salt

For the teriyaki sauce

• soy sauce: I recommend using low sodium soy sauce
• honey
• pineapple juice or orange juice
• garlic
• mirin: mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey

How To Make These Chicken Teriyaki Meatballs and Roasted Vegetables

• Heat the oven to 400F.
• While the oven is heating, mix together the salt, pepper, garlic powder, onion powder, paprika, panko, parmesan cheese, egg, and olive oil together and then mix it into the ground chicken. Do not over mix.
• Shape the meatballs (I used my little cookie scooper to portion out my meatballs so they’re the same sized to make sure they cook evenly). As your meatballs will get denser as they cook, avoid overpacking/over-rolling your meat.

• On a sheet pan, place a piece of parchment paper or spray with non-stick, then place your meatballs on the sheet pan without over crowding them along with your (coated in olive oil and salt) broccoli and carrots. Or have one sheet pan with just meatballs and one with just vegetables.
• Pop them into the oven for around 25-30 minutes or until they’re cooked through.
• While the meatballs and vegetables are baking, in a saucepan on the stovetop, combine the teriyaki sauce ingredients. Heat on medium and whisk until the mixture is bubbling. Simmer until the meatballs have hit their halfway mark.
• Brush or drizzle half the teriyaki sauce onto the meatballs and vegetables on the sheet pan, giving it a little mix.
• Let meatballs and vegetables finish cooking and drizzle the rest of the teriyaki sauce on when serving.

Recipe Variations

• swap ground chicken for ground turkey, pork, or beef if ground chicken is not available.
• feel free to swap the broccoli and carrots for other vegetables you have on hand such as cauliflower.
• soy sauce can be swapped for tamari or coconut aminos

Tips and Notes on Meal Prepping and Freezing

• Cooked chicken teriyaki meatballs and vegetables can be meal prepped and kept in the fridge for up to 4 days in an airtight container.
• To meal prep this ahead of time, you can freeze the raw meatballs on a sheet pan with parchment paper underneath. Then, once they’ve harden, you can transfer them to a freezer bag along with the broccoli, carrots, and a small baggy of teriyaki sauce to freeze for up to 3 months. Bake from frozen with the same method.
• Alternatively, you can freeze the meatballs once they’ve been cooked with the raw broccoli and carrots then heat them up in the oven until they’ve been heated through.
• The teriyaki sauce can be made ahead of time and stored in the fridge or freeze.

Chicken Teriyaki Meatballs with Broccoli and Carrots

Sweet and tangy, these Chicken Teriyaki Meatballs with Broccoli and Carrots is better than takeout! Make them at home today or freeze them for later.

5 from 1 vote

Print Rate

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 5 servings

Ingredients

For the chicken meatballs

• 2 lbs ground chicken
• 1.5 tsp salt
• 1.5 tsp pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 egg
• 1/2 cup panko
• 1/2 cup parmesan cheese
• 1 tbsp olive oil

For the vegetables

• 1-2 broccoli crowns
• 2 carrot, peeled and cut
• 1 tbsp olive oil
• 1 tsp salt

For the teriyaki sauce

• 1/3 cup soy sauce
• 5 tbsp honey
• 1/4 cup pineapple juice or orange juice
• 4 cloves garlic, minced
• 1 tbsp mirin

Instructions

• Heat the oven to 400F.
• While the oven is heating, mix together the salt, pepper, garlic powder, onion powder, paprika, panko, parmesan cheese, egg, and olive oil together and then mix it into the ground chicken. Do not over mix.
• Shape the meatballs (I used my little cookie scooper to portion out my meatballs so they’re the same sized to make sure they cook evenly). As your meatballs will get denser as they cook, avoid overpacking/over-rolling your meat.
• On a sheet pan, place a piece of parchment paper or spray with non-stick, then place your meatballs on the sheet pan without over crowding them along with your (coated in olive oil and salt) broccoli and carrots. Or have one sheet pan with just meatballs and one with just vegetables.
• Pop them into the oven for around 25-30 minutes or until they’re cooked through.
• While the meatballs and vegetables are baking, in a saucepan on the stovetop, combine the teriyaki sauce ingredients. Heat on medium and whisk until the mixture is bubbling. Simmer until the meatballs have hit their halfway mark.
• Brush or drizzle half the teriyaki sauce onto the meatballs and vegetables on the sheet pan, giving it a little mix.
• Let meatballs and vegetables finish cooking and drizzle the rest of the teriyaki sauce on when serving.

Notes

• this makes 40 meatballs

Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Serving: 5servings | Calories: 540kcal | Carbohydrates: 41g | Protein: 43g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 196mg | Sodium: 2143mg | Potassium: 1585mg | Fiber: 5g | Sugar: 24g | Vitamin A: 5629IU | Vitamin C: 112mg | Calcium: 229mg | Iron: 4mg

Author: Carmy

Course: Main Course

Cuisine: Asian

Want More Chicken Meatball Recipes?

Check out my Youtube video on chicken meatball meal preps!

RESOURCES AND TIPS FOR MEAL PREPPING

• Tips To Help You Meal Prep For The Week Successfully
• Tips for Meal Prepping on a Budget
• 7 Freezer Friendly Chicken Marinades
• 5 Freezer Friendly Marinades
• Meal Prep Support Group: https://www.facebook.com/groups/mealprepsupport/

Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]