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.