Teriyaki Meatballs
The Teriyaki Meatballs deliver 27g protein and 380 calories per serving in a portable format built for snacking between meals. Six servings quick-prep on the stovetop, letting you hit daily protein targets through convenient, grab-and-go portions throughout your day.
Ingredients
- •Ground Chicken(680g)
Usually near ground turkey in the meat section. Check fat % on label.
- •Egg, Whole, Large
- •Bread Crumbs, Panko, Dry(180g)
- •Ginger, Fresh Root(15g)
- •Garlic
- •Green Onion (Scallion)
- •1 teaspoon kosher salt
- •Sesame Oil, Toasted(10g)
- •Soy Sauce, Low Sodium(180g)
- •Brown sugar(60g)
- •Garlic
- •Ginger, Fresh Root(15g)
- •Lime Juice, Fresh(15g)
- •Sesame Oil, Toasted(10g)
- •Chili Paste, Sambal Oelek(15g)
- •Cornstarch(15g)
- •Broccoli
- •Sesame seeds
- •Green Onion (Scallion)
Instructions
- 1Preheat the oven to 400˚F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
- 2Make the meatballs. In a large bowl, combine the chicken, eggs, panko, ginger, garlic, green onions, salt, and sesame oil. Mix well, then with wet hands, form meatballs (about 2 tablespoons each) and place on the prepared sheet pan. You should have about 28 meatballs. Bake for 20 minutes, or until the internal temperature of the meatballs reaches 165°F on an instant-read thermometer.
- 3Meanwhile, make the sauce. In a small saucepan, whisk together the soy sauce, brown sugar, garlic, ginger, lime juice, sesame oil, and chili paste (if using). Bring the sauce to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring frequently, about 5 minutes.
- 4In a small bowl, whisk together the cornstarch and ¼ cup water to form a slurry. Stir in the cornstarch slurry and simmer until thickened, about 2 minutes more. If the sauce gets too thick, add water, 1 tablespoon at a time, until it reaches your desired thickness.
- 5Place the meatballs in a large serving bowl. Add the teriyaki sauce and toss to coat. Serve with broccoli alongside, garnished with sesame seeds and green onions, if using.
Nutrition — Per Serving
380
calories
27g
protein
14g
fat
- Carbohydrates
- 37g
- Saturated fat
- 3.5g
- Sodium
- 1396 mg
- Dietary fiber
- 1.7g
6 servings per batch · ~199g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Teriyaki Meatballs have per serving?
Each serving contains 27g of protein at 380 calories, with 14g fat and 37g carbs for a balanced nutrient distribution. This moderate-protein option works well as a snack or component within a larger meal.
How long does Teriyaki Meatballs take to prep?
Quick prep on the stovetop produces 6 servings per batch, making this an efficient snack option to prepare in advance and portion throughout the week. You maximize batch efficiency with minimal active cooking time.
Is Teriyaki Meatballs good for muscle gain?
At 27g protein and 380 calories per serving, this recipe functions as a solid protein-carb snack or meal component for muscle gain phases. The carbohydrate content at 37g supports energy between training sessions without excess calories.
