Teriyaki chicken meatballs with rice & greens

Teriyaki chicken meatballs with rice & greens

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4
Try a family supper with a difference with these chicken patties served in a sweet Japanese sauce and basmati

Nutrition and extra info

Nutrition: per serving

  • kcal481
  • fat2g
  • saturates1g
  • carbs70g
  • sugars28g
  • fibre3g
  • protein36g
  • salt2.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 shallots



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 carrot, cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 500g boneless, skinless chicken breast or thighs, cut into chunks
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • a little oil
  • 200g basmati rice
  • 200g spring green, chopped
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 100ml mirin
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp caster sugar


  1. Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.

  2. Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.

  3. Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Oct, 2019
Recipe worked well for us. Used chicken thighs, and added a little bit of fresh ginger to the meatball mix. I didn't blitz it too far, just enough until it was chunky and combined. Texture was fine. Did find the sauce was a bit too tangy, I would maybe try adding the lemon juice to taste next time. Cooked the rice and spring greens separate, but ended up preferring them mixed! Definitely worth giving it a go!
20th Apr, 2016
This was nice. The sauce is good. Agree with those below - the chicken needs a bit more flavour, ginger would work well. Next time i'll use small shallots or just one otherwise it's abit over powering. Only change we made to the recipe was soya beans instead of greens.
11th Mar, 2015
Really enjoyed this recipe, although I followed the advice of other posters and gave the meatballs some extra oomph with some fresh ginger, togarashi seasoning and a spoonful of ssamjang. The sauce needs longer than 4mins to reduce (more like 10), soft brown sugar works much better than caster in teriyaki sauces, and a splash of sesame oil to season works well too.
25th Jan, 2015
Rated this recipe 5*s and really enjoyed it, have cooked it twice now! It's easy, fast, tasty and relatively healthy (OK the sauce has a lot of sugar but that's offset by the health factor of the other components!). Unlike other posters we haven't had any problems with the texture of the meatballs and don't find them bland at all if you season them well. On the contrary! The sauce doesn't get really thick but it does get somewhat syrupy with enough time on the hob and are really yummy with the rice. We had ours with wholegrain basmati and curly kale. I think this would also be an excellent recipe for children to enjoy. I will happily make it again.
amethystannie's picture
8th Jun, 2014
The meatballs were fine, but the sauce was awful. Would definitely change that if I was to make it again.
Suffolk Primrose
8th Mar, 2014
yuk yuk. as recipe stands meatballs are really bland, and texture is horrible.
1st Feb, 2014
I read the comments on here before cooking and as a result I added garlic and Chinese Five Spice to the chicken mixture during blending. This added a bit of a flavour that would otherwise left a bland dish. Also used spring onion in with the rice. The meatballs were definitely a hit here!
23rd Feb, 2013
Liked the spring greens in the rice and flavour added by the sauce, but the meatballs were not a major hit here. The texture gets a bit weird, and our kids did not like it. If not making it for kids i would clearly spice up the meatballs significantly. Not sure if i will make it again considering how many other wonderful recipes there are.
thecherub's picture
12th Jun, 2013
This was ok. Not keen on the meatballs although they do absorb more sauce. My sauce was also too thin (that might be my fault). If I did again I would probably use normal chicken breast, far easier/better.
10th Feb, 2013
A friend tried this recipe first and thought it was bland. I added some garlic, chilli and grated ginger and this pepped it up. Cannot really score it higher than 3, given how much I altered the recipe


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?