Easy Teriyaki Chicken Balls

20 4
Recipe By
(6) 4 Reviews
Prep Time
Total Time


Moist meatballs coated with a tangy teriyaki sauce

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What You Need

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Make It

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  • Preheat oven to 375°F. Mix meat, onions, soy sauce, ginger and half of the coating mix until well blended. Shape into 16 balls; sprinkle evenly with remaining coating mix. Place, in single layer, on foil-covered baking sheet.
  • Bake 15 min. or until meatballs are no longer pink in centres.
  • Meanwhile, prepare rice as directed on package. Spoon onto serving plate; top with the meatballs.


Substitute lean ground beef for the ground chicken.

Use Your Microwave

To cook meatballs in the microwave, prepare meat mixture and shape into 16 balls as directed. Place, in circular pattern, in microwaveable pie plate. Microwave on HIGH 7 min. or until meatballs are no longer pink in centres, turning pie plate after 4 min.


  • 4

Nutritional Information

Serving Size 4
Calories 440
% Daily Value
Total fat 16.7g
Sodium 951mg
Carbohydrate 46.7g
Dietary fibre 0.7g
Protein 24.4g
Vitamin A 4 %DV
Vitamin C 7 %DV
Calcium 4 %DV
Iron 16 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • mjblain |

    I thought these were very good tasting. However, I was unable to find Shake 'N Bake Teriyaki in 3 different grocery stores so substituted Shake 'N Bake Honey Garlic Glaze and it worked well.

  • ngus |

    Mine were tasty, but came out a bit dry. I wonder if they would have been better cooked in the oven.

  • carolkbrown |