Chicken Teriyaki Meatballs Recipe | PBS Food

Chicken Teriyaki Meatballs

Chicken Teriyaki Meatball Recipe

This Chicken Teriyaki Meatballs recipe has only three ingredients in the sauce, and it caramelizes the chicken. (Recipe Credit: Marc Matsumoto of Fresh Tastes)


Yield: 22, 1-inch meatballs


  • 7 ounces (200 grams) firm tofu
  • 8 ounces (227 grams) ground chicken
  • 1/4 cup panko
  • 1 tablespoon sake
  • 2 teaspoons grated ginger
  • 1 teaspoon onion powder
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 cup sake
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce


  1. Preheat the oven to 360 degrees F (180 C). Prepare a baking sheet by lining it with parchment paper or a silicone mat.
  2. Put the tofu in a clean dish towel or sheet of butter muslin and gather up the edges of the cloth and twist to wring as much water out of the tofu as you can. Crumble the tofu into a bowl.
  3. Add the ground chicken, panko, sake, grated ginger, onion powder, egg, and salt to the bowl and then use your hands to knead the mixture together until the tofu and chicken are evenly combined.
  4. Shape the chicken into 1-inch meatballs and place them on the prepared baking sheet.
  5. When you're done rolling them out, put the pan in the oven and bake for 8-10 minutes or until the meatballs are cooked through. Be careful not to overcook them as they will dry out.
  6. While the chicken is almost done, add 1/4 cup sake, along with the sugar and soy sauce to a frying pan. Boil the mixture until it is very thick and starts forming large shiny bubbles.
  7. When the chicken is done, transfer the meatballs to the pan with the sauce and toss to coat, reducing the sauce until there's almost none left in the pan (but be careful not to burn it).
Presented by: