Zucchini Chicken Teriyaki Meatballs

Chicken Teriyaki

Zucchini chicken teriyaki meatballs that will surely be a hit in your family meals! This kid-friendly recipe packs lots of veggie goodness in every bite plus it’s cooked in a homemade teriyaki sauce.

It’s perfect for meal-prep and you can freeze the meatballs for easy re-heating. Pair it with rice or salad for a complete, nourishing meal.



500 grms chicken mince

1 zucchini, grated

1 cup panko bread crumbs

1 egg

salt & pepper

1 garlic clove, minced

Teriyaki sauce:

3/4 tablespoon arrowroot flour (or cornstarch will do)

3/4 cup water

1/4 cup mirin seasoning

1/4 cup tamari or any other soy sauce

2 tablespoons honey or other sweetener of choice

1/4 cup sake or chinese cooking wine

3-4 tablespoons olive oil

Sesame seeds or spring onions

To serve:

Rice or salad


1. Grate the zucchini and take out excess moisture using a cheesecloth or kitchen towel. Set aside.

2. In a large bowl, mix the meatball ingredients with spoon or by hand until well-combined.

3. In a smaller bowl, whisk all the teriyaki sauce ingredients. Then add about 2 tablespoons of the teriyaki sauce into the meatballs mixture, then roll them into 1 tablespoon-sized balls.

4. Heat a wok with about 2 tablespoons of cooking oil. Shallow-fry the balls about 6-7 minutes. Once browned, pour the teriyaki sauce and lower heat. Let the sauce thicken, adding more water if it’s too thick. Turn off heat and serve warm with rice or salad. Top with sesame seeds or spring onions.

If you love this recipe, make sure to check out other meatball favorites!



Make sure to tag me in Instagram @fitfoodiemommy and use hashtag #fitfoodiemommy if ever you make this recipe and leave a comment below. I always love to see your recreations!


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