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+ servings

Chicken Teriyaki Meatball Skewers

This teriyaki sauce is tangy and sweet-- without any sugar! These meatballs can be thrown together in about 30 minutes and served as an app, grain bowl, or over zoodles.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Whole30
Cuisine: American, Asian
Keyword: chicken meatballs, chicken skewer recipe, teriyaki chicken, whole30 meatballs
Servings: 21 meatballs
Calories: 49kcal
Author: Jen Pinkston



  • 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


  • 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


  • 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. 


See the blog for more ways to use this 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 don't use a date, you can just whisk the sauce, but I find a processor makes this sauce really creamy.


Calories: 49kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 158mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg