Teriyaki Chicken Meatballs

Teriyaki Chicken Meatballs are my latest tasty way to use my All Purpose Chicken Meatballs! Grab your freezer meatballs, whip up this simple sauce, and serve over my Vegetable Fried Cauliflower Rice.

The sauce

What I love about this recipe, is that all of the ingredients can just be combined into the pot, whisked together, and heated up. Simple and less cleanup! Low sodium soy sauce or tamari (gluten free soy sauce), pineapple juice, brown sugar, rice vinegar, sesame oil, and fresh ginger and garlic give this sauce that sweet and tangy flavor profile. You could use a couple different brown sugar substitutes if you like. You could use honey, coconut sugar, or a natural zero calorie stevia brown sugar which is what I often do. Just make sure to read measurement labels, as sometimes they are not one for one.

The slurry (corn starch and water) help to thicken the sauce. Just make sure to bring it to a boil for the thickening process to take place. Corn starch is a pantry staple, and great for thickening soups and sauces in a pinch!

You can drop frozen or thawed meatballs right into the sauce. The meatballs will warm through in the sauce in a matter of minutes.

Serve over my delicious and healthy Vegetable Fried Cauliflower Rice, or your favorite rice variety. Makes great leftovers re-heated for lunch the next day!

Takeout at home with these Teriyaki Chicken Meatballs! Enjoy!

Shop this post

Teriyaki Chicken Meatballs

Another simple and tasty way to use my All Purpose Chicken Meatballs from your freezer stash!

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5
Author Laura Doerr


  • 25 All Purpose Chicken Meatballs recipe linked in post
  • 1/3 cup low sodium soy sauce or tamari
  • 1/3 cup pineapple juice
  • 3 tbsps brown sugar or honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp fresh ginger minced or grated
  • 3 cloves garlic minced
  • 2 scallions sliced for garnish
  • 1 tsp sesame seeds for garnish

For thickener slurry

  • 1 tbsp corn starch
  • 2 tbsp water or pineapple juice


  1. Whisk together the slurry ingredients, set aside.

  2. In a medium skillet over medium-high heat, whisk together the remaining ingredients except for the meatballs. Bring to a gentle boil, and whisk in the prepared slurry to thicken the sauce. Once boiling again, reduce heat to low. Stir in meatballs (frozen or thawed). Cover and simmer for 6-8 minutes or until meatballs are warmed through. Stir occasionally.

  3. Serve over steamed rice, or the vegetable fried cauliflower rice recipe linked in this blog post.

This post may contain affiliate links which won’t change your price but will share some commission.

Leave a comment

Recipe Rating