Go Back
To make One Pan Teriyaki Meatballs, gather these key ingredients: - 1 pound ground chicken (or turkey) - 1/2 cup breadcrumbs - 1/4 cup green onions, finely sliced - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey (or maple syrup for a vegan option) - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for spice) - 2 cups broccoli florets - 1 bell pepper, sliced (red or yellow) - Cooked rice or quinoa for serving These ingredients work together to create juicy meatballs and crisp veggies. The ground chicken or turkey gives a light flavor. Breadcrumbs help bind the meatballs, while green onions add freshness. Garlic and ginger bring warmth and depth. Soy sauce and sesame oil provide that classic teriyaki taste. Honey or maple syrup adds a sweet touch, balancing the dish. Feel free to mix things up with these optional ingredients: - Chopped cilantro for garnish - Sesame seeds for added crunch - A splash of rice vinegar for tanginess - Additional vegetables like snap peas or carrots These choices can enhance your meal, making it more exciting. Customize it to suit your taste! If you have allergies or dietary needs, consider these substitutions: - Ground chicken can be swapped for ground beef or plant-based meat. - Use gluten-free breadcrumbs if you need to avoid gluten. - Soy sauce can be replaced with tamari for a gluten-free option. - Honey can be replaced with agave syrup for a vegan option. These substitutions ensure everyone can enjoy this dish without worry. Always check labels for allergens when choosing substitutes. {{ingredient_image_1}} Start by gathering your ingredients. In a large bowl, mix the ground chicken, breadcrumbs, and green onions. Then add minced garlic, grated ginger, soy sauce, sesame oil, honey, black pepper, and red pepper flakes if you like spice. Use your hands to blend everything well. Aim for a smooth, even mixture with no dry spots. This step is key for tasty meatballs. Next, heat a large oven-safe skillet on medium heat. Shape the meat mixture into 1-inch meatballs. Place them in the skillet, ensuring they have space. Cook for 5 to 7 minutes. Turn the meatballs often. You want them browned all over. This adds great flavor and texture before baking. While cooking, preheat your oven to 400°F (200°C). Once the meatballs are browned, add broccoli florets and sliced bell pepper around them. Drizzle a bit more soy sauce over the veggies for extra taste. Transfer the skillet to the oven. Bake for 15 minutes. Check that the meatballs reach 165°F (75°C) inside. The vegetables should be tender, too. Serve your meatballs and veggies over cooked rice or quinoa. Enjoy! To make great meatballs, you need the right mix. Start with ground chicken or turkey. This meat will keep the meatballs moist. Use breadcrumbs to bind the meat together. They hold moisture and add texture. Add green onions for a fresh taste. Mix gently; don’t overwork the meat. Shape them into 1-inch balls. This size cooks evenly. Cooking veggies in the same pan saves time. Cut broccoli and bell peppers into even pieces. This helps them cook at the same rate. Add them to the pan after browning the meatballs. This keeps the veggies crisp. Drizzle a bit of soy sauce over the vegetables. It adds flavor and makes them shine. Want more flavor? Use fresh ginger and garlic. They add a punch to your meatballs. You can also add a splash of sesame oil for a nutty taste. If you like spice, toss in red pepper flakes. Just a pinch will do! For a sweet touch, a bit of honey or maple syrup works wonders. These tips will elevate your dish and impress your guests. Pro Tips Use Cold Ingredients: For better meatballs, make sure your ground meat and breadcrumbs are cold. This helps them hold their shape while cooking. Don’t Overcrowd the Skillet: Ensure the meatballs have enough space to brown properly. Overcrowding can cause steaming instead of browning. Add Extra Flavor: Consider marinating the meat mixture for a few hours or overnight in the fridge. This will deepen the flavors of your meatballs. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand for added nutrition and taste! {{image_2}} You can easily make a vegan version of teriyaki meatballs. Use plant-based ground meat or chickpeas instead of chicken. Substitute the honey with maple syrup for sweetness. This makes a tasty dish that everyone can enjoy. You can also use oats or lentils to create a hearty texture. Just mix these ingredients well and shape them into meatballs. If you want to switch up the meat, try ground turkey or beef. Each meat brings its own flavor to the dish. Ground pork is another good option. It adds a rich taste. You can also mix different meats together for a unique flavor. Just keep the same ratios to ensure the meatballs hold together. You can add many different veggies to your teriyaki meatballs. Snap peas, carrots, or zucchini work well. They add color, flavor, and nutrition. Cauliflower or mushrooms can also make great additions. Just chop them into small pieces and add them to the pan with the meatballs. This makes the dish more fun and tasty. After enjoying your One Pan Teriyaki Meatballs, store leftovers safely. Let the dish cool to room temperature. Use an airtight container to keep the meatballs fresh. Place them in the fridge for up to three days. For best taste, eat them within this time frame. Reheat your meatballs for the best taste. Use a skillet on medium heat. Add a splash of water or soy sauce to keep them moist. Cook for about five minutes, turning gently. You can also use a microwave. Place the meatballs in a bowl and cover with a damp paper towel. Heat for one to two minutes, checking to avoid overcooking. Freezing is a great option for meal prep. To freeze, let the meatballs cool completely. Arrange them in a single layer on a baking sheet. Freeze until solid, about one hour. Then, transfer them to a freezer-safe bag. Mark the bag with the date. Meatballs can stay in the freezer for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned for the best flavor. Yes, you can make One Pan Teriyaki Meatballs ahead of time. Prepare the meatballs and cook them. Then, let them cool completely. Store them in an airtight container in the fridge for up to three days. When you're ready to eat, just reheat them in the oven or microwave. This saves time and makes busy nights easier. Teriyaki Meatballs pair well with many sides. Here are a few ideas: - Cooked rice (white or brown) - Quinoa for a healthy twist - Steamed or sautéed vegetables - A fresh salad for crunch Feel free to mix and match. The flavors in the meatballs work well with many options. To check if your meatballs are fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut one meatball in half. It should be no longer pink inside, and the juices should run clear. This ensures you serve safe and delicious meatballs. This blog post covered easy steps to make One Pan Teriyaki Meatballs. We looked at the ingredients, including key options for personal taste. I shared cooking methods for perfect meatballs and veggies. We also explored tasty variations for different diets and tips for storing leftovers. Try these simple ideas for a fun meal. You can mix and match flavors your way. Enjoy the cook and the taste!

One Pan Teriyaki Meatballs

Delicious teriyaki meatballs cooked with vegetables in one pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound ground chicken (or turkey)
  • 0.5 cup breadcrumbs
  • 0.25 cup green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes (optional for spice)
  • 2 cups broccoli florets
  • 1 bell pepper sliced (red or yellow)
  • serving cooked rice or quinoa for serving

Instructions
 

  • In a large mixing bowl, combine the ground chicken, breadcrumbs, green onions, minced garlic, grated ginger, soy sauce, sesame oil, honey, black pepper, and red pepper flakes. Mix until fully incorporated.
  • Preheat a large oven-safe skillet over medium heat. Shape the meat mixture into 1-inch meatballs and place them in the skillet, making sure they are not crowded.
  • Cook the meatballs for about 5-7 minutes, turning occasionally, until they are browned on all sides.
  • While the meatballs are cooking, preheat the oven to 400°F (200°C).
  • Once the meatballs are browned, add the broccoli florets and sliced bell pepper to the skillet, arranging them around the meatballs. Drizzle a bit more soy sauce over the vegetables for flavor.
  • Transfer the skillet to the preheated oven and bake for 15 minutes, or until the meatballs reach an internal temperature of 165°F (75°C) and the vegetables are tender.
  • Serve the meatballs and vegetables over a bed of cooked rice or quinoa, drizzling with additional teriyaki sauce if desired.

Notes

Use maple syrup for a vegan option.
Keyword chicken, easy, meatballs, one-pan, teriyaki