Description
Tender, juicy chicken teriyaki meatballs that stay moist in bento boxes, perfect for quick weeknight dinners and school lunch prep.
Ingredients
Scale
- 1 pound ground chicken (mix of dark and white meat preferred)
- 2 tablespoons Greek yogurt (full-fat or 2%)
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce (low-sodium)
- 1 teaspoon sesame oil
- ½ teaspoon salt
- Generous crack of black pepper
- ¼ cup soy sauce (for sauce, low-sodium)
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon rice vinegar
- 2 tablespoons water (for sauce)
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- 1 tablespoon toasted sesame seeds (for garnish)
- Optional: ¼ cup finely grated carrot, ¼ cup finely grated zucchini, 2 tablespoons chopped green onion
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, Greek yogurt, panko, egg, garlic, ginger, 1 tablespoon soy sauce, sesame oil, salt, and pepper. Gently mix until just combined; do not overmix.
- If adding veggies, mix finely grated carrot and zucchini (squeezed dry) into the meat mixture.
- Wet hands with cold water and roll mixture into 1-inch balls (makes 24-30 meatballs). Place on prepared baking sheet.
- Bake for 15-18 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
- While meatballs bake, combine ¼ cup soy sauce, honey, rice vinegar, and 2 tablespoons water in a small saucepan over medium heat.
- Bring sauce to a simmer, then stir in cornstarch slurry. Cook for 1-2 minutes until thickened. Remove from heat.
- Transfer baked meatballs to a large bowl and pour warm sauce over them. Toss gently to coat.
- Garnish with toasted sesame seeds and chopped green onions. Serve warm or cool to room temperature for packing.
Notes
Do not overmix the meat to avoid tough meatballs. Use a muffin tin for uniform size if packing bento boxes. Cool meatballs completely before packing to prevent sogginess. Can be frozen without sauce for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 4 meatballs per serv
- Calories: 180
- Sugar: 8
- Sodium: 450
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 12
- Protein: 18
Keywords: chicken teriyaki meatballs, bento box recipe, school lunch ideas, meal prep, easy dinner, kid-friendly meals, healthy lunch