Sheet Pan Teriyaki Chicken Meatballs

A quick and easy sheet pan recipe featuring juicy chicken meatballs and fresh broccoli smothered in a tasty teriyaki sauce.

Course Main Dishes

Cuisine Chicken

Keyword chicken meatballs, sheet pan dinner, sheet pan meatballs, sheet pan recipe, teriyaki chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 447kcal

Author Shannah Coe

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 ½ tsp kosher salt and ½ 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, ½ tsp salt, ½ tsp black pepper, garlic powder, ginger powder, smoked paprika, and 1 Tbsp teriyaki sauce.
1 pound ground chicken, 1 large egg, ¾ 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, ¼ 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

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.