These Chicken Teriyaki Meatballs are perfect for an easy weeknight meal and are Whole30 compliant. Made with ground chicken covered in a sweet and tangy teriyaki sauce -- without any added sugar! These meatballs can be thrown together in about 30 minutes and served as an app, grain bowl, or over zoodles.
Where all my cleansing/whole30/healthy resolutioners at? Personally, I didn’t plan on doing a New Year's cleanse but I’ve been struggling with some health stuff and decided to give it a go after the holidays. Hence these delicious Chicken Teriyaki Meatballs!
Either way, whether you’re deep in Whole30 or you’re more into give-me-the-whole-donut, these Whole30 Chicken Teriyaki Meatballs are for you. Check out more Whole30 recipes HERE!
How to Make Whole30 Chicken Teriyaki Meatballs - step by step
- Preheat oven to 350 degrees. Soak skewers in water.
- (Optional step) Saute onions and red peppers for 4 minutes until softened.*
- Combine all meatball ingredients in a bowl and mix well with hands or fork.
- Form into small balls using your hands or a small icecream scoop (dip scoop in water between meatballs to help prevent sticking).
- Place balls on a sheet pan lined with parchment or a silicone baking mat.
- After you’ve formed all your meatballs, gently stick skewer through 3 meatballs.
- Bake for 22-25 minutes.
- While the meatballs bake, combine aminos, garlic, ginger, onion, dates, mustard, oil, vinegar and salt into a bullet or small food process/blender. Pulse/blend until well combined.**
- Pour blended sauce into a small saucepan over medium heat. Whisk water and tapioca flour together and add to sauce.
- Stir over medium-low for 3-4 minutes until thickened. Remove from heat and pour over meatballs or serve as a dipping sauce.
Teriyaki Sauce With No Added Sugar
This teriyaki sauce is tangy and sweet (without any sugar! what?!). I honestly doubted that I could achieve the perfect teriyaki flavor without brown sugar and told my husband I was borderline shocked at how rich, creamy, and perfectly sweet this sauce came out.
Not only that, but I absolutely love it paired with these Whole30 Chicken Teriyaki Meatballs. These can be thrown together in about 30 minutes so they are a go-to in this house.
How To Serve Chicken Teriyaki Meatballs
There’s a few ways I like to use this recipe so I thought I would go ahead and share them all so that you can get creative and make them your own. The biggest reason for the skewers is I like to use them as an appetizer for a crowd. Psst, the Superbowl is coming up--this is the first weekend of February, if you’re just coming back from a cleanse I don’t know that diving in to pizza, nachos and cheese, and beer will sit quite right.
This is a crowd pleaser and won’t send your stomach into overload. I like to drizzle the sauce over the meatballs and leave some on the side for dipping. The skewers make it easy to eat and they look great.
If you’re making it for your family or your lunch prep for the week you can totally leave off the skewers. I like to serve this over zucchini noodles and spiralized sweet peppers. I sauté the noodles and pepper over medium for about 5 minutes and then drain off an excess liquid, pour in the sauce, and add the meatballs.
You could also sauté up a frozen stir fry veggie bag and cook the grain of your choice and drizzle this sauce over top with the Whole30 Chicken Teriyaki Meatballs, boom easy dinner or lunch meal prep.
Asian Chicken Meatballs
If you are craving a takeaway, but looking for a healthy alternative then these are perfect for you! I love that they are so quick and easy to make but still loaded with flavor. The sauce really is to die for and the chicken is perfectly succulent and juicy. They're really simple to make, and they're a great way to get your kids into the kitchen too!
Top Tips For Making This Whole30 Chicken Teriyaki Meatballs Recipe
- I prefer these meatballs to have a bit of texture so I don’t cook my onions and peppers but if you don’t prefer that, I would quickly saute them.
- If you are using dates, make sure to soak them in water for 30 mins.
- If you don’t use a date, you can just whisk the sauce, but I find a processor makes this sauce really creamy.
- You can prep the meatballs ahead of time, just pop the uncooked meatballs covered in the fridge for up to a day. You can also freeze the uncooked meatballs and thaw them in the fridge before cooking.
Be sure to check out these other chicken recipes
- Roasted Corn Chicken Chili
- Peach Rosemary BBQ Pulled Chicken
- Smoked Chicken and Cheddar Quesadillas with Pico de Gallo
- Healthy Lemon Garlic Chicken with Turmeric
I love hearing from you! If you have tried this chicken teriyaki meatball recipe, be sure to leave me a comment and star rating below to tell me what you thought!

Chicken Teriyaki Meatball Skewers
Ingredients
Meatballs
- Bamboo Skewers cut or broken in half
- 1 lb ground chicken
- ¼ c red onion diced
- ¼ c red pepper diced
- 1 teaspoon oregano
- ½ teaspoon chili powder
- 2 cloves garlic minced
- 1 tablespoon coconut flour
- ½ tablespoon coconut aminos or soy sauce
- ¼ teaspoon salt
- 1 teaspoon date paste or coconut sugar
- 1 teaspoon mustard
Sauce
- ⅓ c coconut aminos or soy sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon ginger
- ¼ teaspoon onion powder
- 3 dates soaked in warm water for 30 minutes (or 1 tablespoon date paste or 2 tablespoon honey)
- ½ tablespoon mustard
- 1 tablespoon avocado oil
- 1 tablespoon vinegar i used apple cider vinegar
- Pinch of salt
- ¼ c water
- ½ tablespoon tapioca flour or arrowroot flour or corn starch
Instructions
- Preheat oven to 350 degrees. Soak skewers in water.
- (Optional step) Saute onions and red peppers for 4 minutes until softened.*
- Combine all meatball ingredients in a bowl and mix well with hands or fork.
- Form into small balls using your hands or a small icecream scoop (dip scoop in water between meatballs to help prevent sticking).
- Place balls on a sheet pan lined with parchment or a silicone baking mat.
- After you’ve formed all your meatballs, gently stick skewer through 3 meatballs.
- Bake for 22-25 minutes.
- While the meatballs bake, combine aminos, garlic, ginger, onion, dates, mustard, oil, vinegar and salt into a bullet or small food process/blender. Pulse/blend until well combined.**
- Pour blended sauce into a small saucepan over medium heat. Whisk water and tapioca flour together and add to sauce.
- Stir over medium-low for 3-4 minutes until thickened. Remove from heat and pour over meatballs or serve as a dipping sauce.
Notes
Nutrition
Photography for Whole30 Chicken Teriyaki Meatballs by Chase Daniel
Jonel says
This looks great! I pinned it. Have you tried the "caramel" sauce made with dates? So so good.
Jen Pinkston says
No, but that sounds delicious! We just made these last night and have no leftovers because they were THAT good!
Amanda says
Yum! Going to try these this weekend!
Lauren S. says
These look so yummy! I recently made the turmeric chicken recipe you posted a few month ago and it's going into our regular rotation.
Jennifer says
These look so good! I just bought some ground turkey I might that I could use for these!
Jennifer
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