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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.