Name: Teriyaki Chicken Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 Tbsp soy sauce; 1 Tbsp sugar; 1 Tbsp mirin; 2 tsp rice vinegar (unseasoned); ½ tsp potato starch or cornstarch; 5 oz medium-firm tofu (momen dofu) ((about ⅓ of a 14-oz block)); 3 oz sweet bell peppers ((1½ peppers; I used 3 colors)); 1 green onion/scallion; 1 tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob)); 14 oz ground chicken; 1 large egg (50 g each w/o shell); ½ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 1 Tbsp neutral oil

My recipe for soft and juicy Teriyaki Chicken Meatballs will soon be your family‘s favorite! Tofu is the secret ingredient that makes these meatballs so fluffy. The best part? It takes only 40 minutes to prepare.

A white bowl containing teriyaki chicken meatballs and broccoli.

These Teriyaki Chicken Meatballs are amazingly soft and fluffy, and my kids love them! What’s the secret ingredient to making them so fluffy? It’s tofu!

In Japan, we call this dish tofu hambagu (豆腐ハンバーグ) — “hambagu” as in Japanese Hamburger Steak. Most tofu hambagu are made with tofu and ground meat (usually chicken, sometimes a combination of beef & pork). To avoid misleading the vegetarian readers, I decided to simply call it chicken teriyaki meatballs (with tofu).

If you have little ones at home, you’ll need this recipe in your back-pocket!

Why Use Tofu in the Meatballs?
Ingredients for Teriyaki Meatballs
How to Make Teriyaki Meatballs
- Pan-Frying Version:
- For Oven-Baked Version:
Recipe Tips and Notes
What to Serve with the Meatballs

Why Use Tofu in the Meatballs?

Typical meatballs can be dense, but adding tofu immediately changes their texture to fluffy and soft! These teriyaki meatballs are especially great for all ages, including toddlers and elders! If you increase the amount of tofu, the meatballs get even fluffier and lower in calories.

Ingredients for Teriyaki Meatballs

For the meatballs:

Medium-firm tofu (momen dofu)
Sweet bell peppers — I used sweet bell peppers to add some color to these meatballs. You can add your choice of vegetables, such as sweet onion or shredded carrots.
Green onion/scallion
Ginger (grated, with juice) — Instead of garlic, we typically use ginger as the aromatic as it helps mask the meat odor.
Ground chicken — Feel free to use a combination of ground meats, such as ground chicken and pork, ground beef and pork, or ground turkey.
Egg
Diamond Crystal kosher salt & freshly ground black pepper
Neutral oil — For pan-frying

Homemade teriyaki sauce: soy sauce, mirin, sugar, rice vinegar, potato starch (or cornstarch)

Jump to Recipe

How to Make Teriyaki Meatballs

Note: My chicken meatball recipe uses pan-frying, which is usually how it is done in Japanese homes. Why pan-frying? It requires only one pan and doesn’t heat up the house. However, readers have asked if they can bake the meatballs in the oven, so I’ve included the steps in the next section.

Pan-Frying Version:

Make the sauce by whisking all the ingredients in a small bowl.
Drain the tofu and prep the veggies.
Make the meatball mixture. In a large bowl, combine ground chicken, minced bell peppers, chopped green onion. Break the tofu into small pieces and add to the bowl. Add egg and mix it all together. Add the grated ginger, salt, and black pepper and combine well.
Form meatballs by using two tablespoons or a cookie scoop.
Pan-fry the meatballs in batches in a large skillet or frying pan.
Pour the sauce over the meatballs. Simmer to reduce and thicken the sauce while flipping the meatballs to coat both sides with the sauce.

For Oven-Baked Version:

Follow the steps in the Recipe Card to make the meatballs.
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.
Spread the meatballs out on the prepared baking sheet and then bake them in the oven for 20 to 25 minutes, or until cooked through.
To ensure the meatballs are fully cooked, use a thermometer to check if they have reached an internal temperature of at least 165°F (74°C).
While the meatballs are almost done baking in the oven, make the sauce in a saucepan.
Once the meatballs are ready, transfer them to the saucepan to toss and coat evenly.

Recipe Tips and Notes

My proportion of meat and tofu allows you to form the meatballs easily, so try not to change it too much. If you increase the ratio of tofu, it might become slightly difficult to maintain the round shape.
The meat acts as a binding agent here. As you knead the meat, it gets stickier and helps bind the tofu and other ingredients very well, which is why you don’t need panko breadcrumbs for this chicken teriyaki meatball recipe.
Adding vegetables adds color and texture, but avoid adding too much to maintain the fluffiness of the texture.
Homemade teriyaki sauce is made the authentic Japanese way and requires only basic pantry ingredients. We adjust the ratios depending on the dishes we prepare.

What to Serve with the Meatballs

I usually serve the meatballs as the main dish, along with steamed rice or mixed rice, miso soup, vegetable side, and 1-2 more side dishes. You can also serve them over rice as a rice bowl, or over noodles—in this case, you might want make more sauce.

Rice: Steamed Rice, Japanese Corn Rice, Sweet Potato Rice, Green Pea Rice
Vegetables: Blanched Broccoli with Sesame Oil, Green Bean with Sesame Dressing, Kani Salad, Spinach with Sesame Sauce
Side dishes: 3-Ingredient Tamagoyaki, Everyday Japanese Pickles, Pickled Cucumber

How to Store

Keep the leftovers in an airtight container with the sauce. Store in the refrigerator for up to 3 days or in the freezer for a month.

More Delicious Meatball Recipes

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