Description
Bite into these Sheet-Pan Teriyaki Chicken Meatballs and savor the perfect blend of sweet and savory flavors that will elevate your weeknight dinner routine. These easy-to-make meatballs are packed with savory goodness, roasted to perfection, and drizzled with a luscious teriyaki glaze. Ideal for busy evenings, they offer both convenience and satisfaction, making them a hit for the whole family.
Ingredients
Scale
- 1 lb ground chicken
- 1 cup panko breadcrumbs
- 3 green onions, chopped
- 3 garlic cloves, minced
- ½ cup teriyaki sauce (store-bought or homemade)
- 2 tbsp honey
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a bowl, mix together ground chicken, panko breadcrumbs, chopped green onions, minced garlic, and half of the teriyaki sauce until just combined.
- Form the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them apart.
- Bake in the preheated oven for about 20 minutes until golden brown and cooked through.
- Drizzle the remaining teriyaki sauce over the meatballs and bake for an additional 5 minutes.
- Allow to cool slightly before serving. Garnish with extra green onions or sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 2 meatballs (approximately 100g)
- Calories: 220
- Sugar: 6g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg