Meet my air fryer teriyaki chicken meatballs: tender ground chicken seasoned with scallions, ginger, garlic, and a little soy sauce, then coated in a sweet-and-savory teriyaki glaze. Add broccoli and red bell pepper to the same air fryer basket, spoon everything over quick microwave rice, and dinner is handled.

There are no complicated techniques here. The vegetables cook while the meatballs finish, and the teriyaki sauce goes on near the end so it gets sticky without spending too long in the heat.

Why You’ll Love This Recipe

• A complete dinner: chicken meatballs, broccoli, peppers, and rice on one plate.
• Easy cleanup: meatballs and vegetables share the basket; the rice heats separately.
• Fresh, simple flavor: grated ginger and garlic add plenty of flavor without a long ingredient list.
• Sticky finishing glaze: a short final cook helps the prepared teriyaki sauce cling to the meatballs.

Ingredients for Air Fryer Teriyaki Chicken Meatballs

Chicken Meatballs

• 1 pound ground chicken
• 2 tablespoons chopped scallions, plus extra for garnish
• 1 teaspoon freshly grated ginger
• 1 clove garlic, peeled and grated
• 1 teaspoon soy sauce
• ⅓ cup plain panko breadcrumbs
• ¼ teaspoon salt
• A little oil for your hands when rolling
• Oil spray for the air fryer basket

Broccoli & Peppers

• 1 small broccoli crown (about 10 ounces before trimming), cut into bite-size florets
• ½ red bell pepper, sliced into fairly thin strips
• 2 teaspoons olive oil
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Glaze & Serving

• Prepared teriyaki sauce, enough to coat all the meatballs
• 90-second microwave rice, prepared according to the package
• Sesame seeds and reserved scallions for garnish

How to Make Air Fryer Teriyaki Chicken Meatballs

1. Prep the aromatics. Chop a couple of scallions (measure 2 tablespoons and save extra for garnish). Scrape the skin from the ginger with the edge of a spoon, then finely grate 1 teaspoon. Grate one peeled garlic clove.
2. Mix the meatballs. Add the ground chicken, ¼ teaspoon salt, 1 teaspoon soy sauce, and ⅓ cup plain panko to a bowl. Add the chopped scallions, ginger, and garlic. Mix gently until combined; don’t overwork the chicken.
3. Shape eight meatballs. Use a spoon to divide the mixture into roughly eight portions. Lightly oil your hands and roll each portion into a meatball. Smaller meatballs may cook faster.
4. Start the air fryer. Preheat to 380°F (193°C). Give the basket a good spray of oil, arrange the meatballs in one layer, and cook for 6 minutes.
5. Prep the vegetables while they cook. Cut the broccoli into bite-size florets and slice half a red bell pepper into fairly thin strips. Toss with 2 teaspoons olive oil and ¼ teaspoon each garlic powder, salt, and black pepper.
6. Flip and add vegetables. After the first 6 minutes, gently loosen any meatballs that are sticking with tongs and flip them. Arrange the broccoli and peppers on the other half of the basket. Cook at 380°F (193°C) for another 5–6 minutes.
7. Glaze the meatballs. Check the center of a meatball. At roughly 150–155°F (66–68°C), move the meatballs to a bowl, add enough prepared teriyaki sauce to coat, and turn gently with tongs.
8. Finish at a higher temperature. Return the glazed meatballs to the air fryer, increase to 400°F (204°C), and cook 2–3 minutes more to help the glaze become sticky. Confirm the meatballs reach a safe internal temperature of 165°F (74°C); add time if needed.
9. Plate and serve. Prepare your microwave rice according to the package. Plate with the broccoli, peppers, and glazed meatballs. Finish with sesame seeds and the extra scallions.

Tips for Juicy Meatballs and Sticky Teriyaki Glaze

• Oil your hands lightly. This keeps ground chicken from clinging to your fingers while you roll.
• Mix just until combined. Overworking the chicken can make the meatballs firmer than you want.
• Don’t glaze too early. Teriyaki sauce can contain sugar, so adding it near the end helps prevent scorching.
• Let the vegetables have room. In a smaller air fryer, reduce the batch size rather than piling everything on top of itself.
• Use a thermometer. Check the thickest meatball for 165°F (74°C), even if the outsides look done.

Frequently Asked Questions

Can I use store-bought teriyaki sauce?

Absolutely. That’s what makes the final glaze quick and easy. Use enough to coat the meatballs; different brands vary in sweetness and saltiness.

Why are my ground chicken meatballs so sticky to shape?

Ground chicken is naturally soft and sticky. Use a spoon to portion the mixture and rub a little oil on your hands before rolling.

Can I prepare the vegetables ahead of time?

Yes. Cut the broccoli and pepper ahead, refrigerate them, and add the oil and seasonings right before cooking.

When are the chicken meatballs safely cooked?

When the center reaches 165°F (74°C) on an instant-read thermometer. The earlier 150–155°F check is only a cue to add the glaze.

Can I make these without a large air fryer?

Yes, but you may need to cook in batches so the hot air can circulate. Timing can vary.

Storage & Reheating

Refrigerate leftovers in a covered container within two hours of cooking. Enjoy refrigerated leftovers within 3–4 days.

Reheat the meatballs and vegetables in the air fryer at about 350°F (177°C) for a few minutes, checking frequently, until thoroughly hot (165°F / 74°C for reheated leftovers). Add a fresh spoonful of teriyaki sauce if you like. Reheat the rice separately; cool and refrigerate cooked rice promptly.

Variations & Substitutions

• Ground turkey: A possible swap for ground chicken, but cook to the same 165°F (74°C) internal temperature and adjust timing as needed.
• Different veggies: Small zucchini pieces or thinly sliced carrots can work; adjust the cut size and cook time.
• A little heat: For those who like spice, add a small pinch of chili flakes to the glaze.
• No sesame garnish: Leave off the sesame seeds; the meatballs are still great with scallions.

What to Serve with Teriyaki Chicken Meatballs

The 90-second microwave rice makes this a complete, low-effort dinner. You could also serve the meatballs over noodles or with extra steamed vegetables. A simple cucumber salad is a nice cool side.

Gear I Use

Gourmia Air Fryer

My 8-quart air fryer has room for the meatballs and vegetables to cook side by side.

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Rachael Ray Grater

Handy for finely grating the ginger and peeled garlic directly into the mixture.

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Small Oil Sprayer

A quick spray helps prevent the meatballs from sticking to the basket.

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Meat Thermometer

Checks that the chicken reaches 165°F inside without guessing.

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Watch the Air Fryer Teriyaki Chicken Meatballs Video

Want to see how I portion and roll the chicken, add the broccoli and peppers, and give the meatballs their sticky teriyaki finish? Watch the full video embedded at the top of this page.

Watch the complete teriyaki chicken meatball dinner on YouTube →

Nutrition

Nutrition depends on your ground chicken, the brand and amount of prepared teriyaki sauce, how much rice you serve, and portion sizes. For accurate values, calculate using your specific products.