Chicken Teriyaki Meatballs | Future Meals for Me
Series Two
There's something about a teriyaki sauce that just works every single time. Glossy, sticky, a little sweet, a little salty, it's one of those flavours that makes dinner feel like you've tried, even on the nights you really haven't. These Chicken Teriyaki Meatballs are exactly that kind of dish.
They're built for the Future Meals for Me system. You make one batch, freeze six full portions, and have dinner sorted for the weeks ahead. But they're also the kind of thing you'll want to eat straight from the pan on the day you make them. Both are completely valid.
If you're new here, welcome to Series Two. Future Meals for Me is a meal prep framework built around cooking five base meals per series, freezing them in full portions, and remixing them through the week without eating the same thing twice. [See how the full system works here.]
Why These Meatballs Work for FMFM
Meatballs are one of the best things you can put in a freezer. They hold their shape, they reheat evenly, and the sauce keeps the chicken from drying out, so they come out the other side tasting almost exactly as good as the day you made them.
A few reasons these ones specifically work:
They're baked, not fried, so they're less likely to fall apart during freezing and reheating, and you don't have to babysit them on the stovetop
The sauce is designed with freezing in mind: it's slightly more liquid than a standard stir-fry glaze, so it acts as a protective layer around the protein
The cornflour slurry thickens things beautifully. The sauce re-emulsifies when reheated and coats everything in a proper gloss
The Flavours
Classic teriyaki is soy, mirin, sake, and sugar. This version keeps the spirit of it: salty, sweet, that characteristic glossiness, but uses pantry staples most people already have. Soy sauce does the heavy lifting. Honey or brown sugar brings the sweetness. Rice vinegar cuts through so it doesn't feel cloying. And sesame oil ties everything together with that unmistakable nutty warmth.
Inside the meatballs, ginger and garlic do their thing quietly, keeping the chicken fragrant and flavourful without competing with the sauce.
How I Use These During the Week
Over steamed jasmine rice with sesame seeds and a drizzle of extra sauce
Tossed through soba or udon noodles with shredded cucumber and a splash of rice vinegar
In a noodle bowl with bok choy, soft-boiled egg, and a spoonful of chilli oil
Stuffed into a wrap with slaw and sriracha mayo for a quick lunch
Reheated from frozen into a simple broth with rice noodles and spring onion
Same base. Different dinners. No boredom.
Where This Fits in Series Two
Series Two is built around five base meals that cover a range of cuisines and protein types, so nothing feels repetitive and every dinner feels intentional. The Chicken Teriyaki Meatballs are the lightest of the series: clean, familiar flavours, quick to prep, and endlessly versatile.
Paired alongside the Beef Bulgogi, Cauliflower Butter Chicken, Thai Coconut Curry with Salmon, and Lamb Kofta, this one plays the role of the easy midweek favourite. The dish you'll reach for when you want something satisfying without anything fussy.
[See the full Series Two lineup here.]
Frequently Asked Questions
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Yes, chicken teriyaki meatballs freeze extremely well. The teriyaki sauce acts as a protective coating, keeping the chicken moist through the freeze and reheat cycle. Once cooled completely, divide into portions and freeze in airtight containers. They'll keep well for up to 3 months.
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Chicken teriyaki meatballs will keep in the fridge for up to 4 days in an airtight container. For longer storage, freeze them the same day you cook them for the best result, in both texture and flavour.
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Yes, the meatball mixture can be made and rolled the night before, covered and kept in the fridge until you're ready to bake. You can also bake them in advance and finish with the sauce when ready. As a full Future Meals for Me base, the entire recipe is designed to be made ahead and frozen in individual portions.
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Steamed jasmine rice is the most classic pairing, but these work just as well over soba noodles, udon, or cauliflower rice. The teriyaki sauce is also great in a simple noodle bowl with bok choy and a soft-boiled egg, or wrapped up with slaw for a quick lunch.
Chicken Teriyaki Meatballs | Future Meals for Me: Series Two
Serves: 6
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
Meatballs
900g chicken mince
1 egg
1/2 cup breadcrumbs or almond meal
3 cloves garlic, minced
1 tbsp grated ginger
2 tbsp soy sauce
1 tbsp sesame oil
Salt and pepper to taste
Vegetables
2 cups shredded cabbage
1-2 cups green beans or snow peas, chopped
Teriyaki Sauce
1/4 cup soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
1/2 cup water or chicken stock
1-2 tsp cornflour mixed with 2 tbsp water (slurry)
Method
Preheat oven to 200 degrees C and line a large baking tray with baking paper.
Combine all meatball ingredients in a large bowl and mix gently until just combined. Don't overwork the mixture.
Roll into medium meatballs (approximately 35-40g each) and place on the tray. Bake for 20 minutes until cooked through and lightly golden.
While the meatballs bake, combine soy sauce, honey, rice vinegar, sesame oil, and stock in a bowl. Keep the cornflour slurry separate.
Transfer baked meatballs to a large pan over medium heat. Add cabbage and green beans or snow peas and cook for 2-3 minutes until just tender.
Pour in the teriyaki sauce and bring to a gentle simmer. Add the cornflour slurry and stir until the sauce thickens and coats everything in a light glaze.
Remove from heat. Cool completely before dividing into 6 full portions.
Freezer Instructions
Cool completely before portioning and freezing
Store in airtight containers or zip-lock bags, sauce included
Keeps for up to 3 months
Defrost and Reheat
Defrost overnight in the fridge
Reheat in a pan over medium heat with a splash of water, or microwave covered until piping hot
Serve over rice, noodles, or alongside steamed greens