Easy Gluten-Free Chicken Teriyaki Meatballs
Tender, juicy gluten-free chicken meatballs glazed with a sticky, savory-sweet teriyaki sauce. Perfect for family dinners or appetizers, these are ready in under an hour and guaranteed to please all ages.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 24 meatballs 1x
- Category: Gluten-Free
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Ingredients
1 pound Ground Chicken Breast
1/4 cup Gluten-Free Bread Crumbs
1 Green Onion, Thinly Sliced
2 Tablespoons Minced Cilantro
1 clove Garlic, Minced
1 teaspoon Fresh Ginger, Minced
1/2 teaspoon Black Pepper
1–2 Tablespoons Oil, For Cooking
1/2 cup Water
1/3 cup Low Sodium Gluten-Free Tamari
3 Tablespoons Pure Maple Syrup
1 1/2 Tablespoons Rice Vinegar
1 clove Garlic, Minced
1 teaspoon Fresh Ginger, Minced
1/2 teaspoon Black Pepper
1/4 teaspoon Toasted Sesame Oil
1 1/2 Tablespoons Cornstarch
Instructions
Combine ground chicken, gluten-free breadcrumbs, green onion, cilantro, garlic, ginger, and black pepper in a medium bowl
Roll mixture into 1-inch meatballs (yields 20-24 total)
In a skillet, heat oil over medium heat and brown meatballs for 8-10 minutes
In a separate bowl, whisk water, tamari, maple syrup, rice vinegar, garlic, ginger, and sesame oil
Pour glaze into skillet with meatballs
Mix in cornstarch and cook until thickened, 5-7 minutes
Serve warm with rice or as appetizers
Notes
Can be made ahead and frozen
Skip cornstarch for a thinner glaze
Gluten-free tamari or coconut aminos ensure the recipe remains gluten-free
Nutrition
- Serving Size: 3 meatballs
- Calories: 220
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg