Sheet Pan Teriyaki Chicken Meatballs
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An easy sheet pan meal makes a perfect weeknight dinner. This sheet pan recipe combines juicy chicken meatballs and fresh broccoli smothered in a delicious teriyaki sauce.
Weeknights are always crazy busy at our house so I need quick and easy dinner ideas that don’t sacrifice flavor. This simple recipe uses minimal ingredients and is ready in 30 minutes or less.
Ingredients for Sheet Pan Teriyaki Meatballs
- Broccoli: Cut this into florets for the perfect vegetable companion to the meatballs. You could replace this with quartered Brussels sprouts.
- Olive oil
- Salt and Pepper
- Ground Chicken: This forms the base of the meatballs. You can substitute with ground turkey, if preferred.
- Egg: A lightly beaten egg serves as the perfect binder for the meatballs.
- Panko Breadcrumbs: Panko breadcrumbs are lighter and crispier than breadcrumbs. They also absorb less oil making this perfect for these meatballs.
- Spices: Garlic powder, ginger powder, and smoked paprika form the amazing spice trio in this
- Teriyaki Sauce: Since I wanted to make this a quick and easy dinner recipe, I used store bought teriyaki sauce. You can use your own favorite homemade recipe too. The sauce in this recipe would make a great homemade substitute.
Essential Items for This Recipe
Key kitchen tools you’ll need for this chicken meatball sheet pan recipe include:
- Large Rimmed Sheet Pan
- Cookie/Meatball scoop
- Rice Cooker
- Silicone Basting Brush
- Instant Read Thermometer
Recipe Variations
There are a lot of different variations you can use for this recipe to change it up. Just be sure to adjust the cooking times as some proteins or vegetable substitutions may require more or less cooking time than the original recipe. Some variations include:
- Change the meat to ground beef, turkey, or pork. We recommend using an extra lean ground beef, if making the change to beef.
- Swap the broccoli with diced red pepper, red onion, zucchini, or sweet potatoes.
- Substitute white rice with cauliflower rice, zucchini noodles, or fried rice.
I love to serve this recipe as a “make your own bowl” type meal. That way, everyone can get as much or as little of the things they like most about it. Definitely keep some extra teriyaki sauce on hand because that is always a favorite extra in our house.
Teriyaki chicken meatballs are a great make ahead recipe. You can make the meatballs up to 2 days in advance. Store them in a parchment-lined container in the fridge. The chicken meatballs also freeze beautifully. Let them cool completely before placing them in an airtight container or bag. Freeze for up to 3 months. Thaw before reheating.
More Sheet Pan Recipes
If you love this recipe for sheet pan teriyaki chicken meatballs, you’ll should check out these other sheet pan recipes:
- Sheet Pan Breakfast Bake
- 11 Easy Sheet Pan Dinner Recipes
- Sheet Pan Steak Fajitas
- Sheet Pan Sausage and Veggies
Sheet Pan Teriyaki Chicken Meatballs
Ingredients
Broccoli
- 12 ounces broccoli florets
- 1 Tablespoon olive oil
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper divided
Chicken Meatballs
- 1 pound ground chicken
- 1 large egg lightly beaten
- ยพ cup Panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger powder
- 1 teaspoon smoked paprika
- ยผ cup store-bought teriyaki sauce divided
For Serving
- Cooked rice
- Chopped chives for garnish (optional)
Instructions
- Preheat oven to 400 degrees. Line a large, rimmed baking sheet with nonstick foil or parchment paper.
- Place broccoli on prepared sheet pan. Drizzle broccoli with olive oil and season with ยฝ tsp kosher salt and ยฝ tsp black pepper. Toss until coated.12 ounces broccoli florets, 1 Tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper
- In a large mixing bowl, combine ground chicken, egg, breadcrumbs, ยฝ tsp salt, ยฝ tsp black pepper, garlic powder, ginger powder, smoked paprika, and 1 Tbsp teriyaki sauce.1 pound ground chicken, 1 large egg, ยพ cup Panko breadcrumbs, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon ground ginger powder, 1 teaspoon smoked paprika, ยผ cup store-bought teriyaki sauce
- Using a 1 or 2 Tbsp meatball/cookie dough scoop, scoop chicken mixture and form into meatballs. Place on sheet pan with broccoli.
- Bake in preheated oven for 20 minutes, or until the meatballs are fully cooked. While baking, baste the remaining teriyaki sauce over the meatballs every 5-7 minutes.
- Serve meatballs and broccoli over rice. Drizzle with teriyaki sauce and garnish with chives.Cooked rice, Chopped chives
Notes
- These meatballs freeze beautifully. Let them cool completely before placing them in an airtight container or bag. Freeze for up to 3 months. Thaw before reheating.
- You can make the meatballs up to 2 days in advance. Store them in a parchment-lined container in the fridge.
- Leftovers will store in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop until warm.
- Cooking times will vary depending on how big you make the meatballs. To ensure the meatballs have cooked to 165F, I highly recommend you use an instant-read meat thermometer.
Nutrition
