Trader Joes Teriyaki Chicken Meatballs Recipe

This Trader Joe’s Teriyaki Chicken Meatballs recipe is a sticky and sweet dinner, which uses convenient chicken meatballs and fresh pineapple chunks. It’s better than takeout, ready in about 20 minutes.

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Trader Joes Teriyaki Chicken Meatballs Ingredients

For the Meatballs & Veg

• 1 package (12 oz) Trader Joe’s Fully Cooked Chicken Meatballs (or the frozen Ginger Chicken Meatballs)
• 1 tbsp vegetable oil
• 2 cups fresh broccoli florets
• 1 red bell pepper, deseeded and chopped into 1-inch pieces
• 1 cup fresh pineapple chunks
• Cooked Jasmine rice, for serving
• Sesame seeds and sliced green onions, for garnish

For the Homemade Teriyaki Sauce

• ½ cup soy sauce (use Tamari for gluten-free)
• ¼ cup water
• ¼ cup light brown sugar, packed
• 1 tbsp honey
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)

How To Make Trader Joes Teriyaki Chicken Meatballs

1. Prep the sides: Start by cooking your rice according to the package instructions so it is ready when the meatballs are done.
2. Make the sauce: In a small saucepan or bowl, whisk together the soy sauce, water, brown sugar, honey, grated ginger, minced garlic, and sesame oil. Set aside. In a separate small cup, mix the cornstarch and cold water until smooth.
3. Sear the meatballs: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken meatballs. Stir-fry for 3–4 minutes until they are browned on the outside and heated through. Remove the meatballs to a plate.
4. Stir-fry the vegetables: Add the broccoli florets and red bell pepper to the hot skillet. (You may need a splash more oil). Stir-fry for 3–4 minutes until the vegetables are tender-crisp. If the broccoli is staying too hard, add 2 tablespoons of water and cover with a lid for 1 minute to steam it.
5. Simmer the sauce: Return the meatballs to the skillet with the vegetables. Add the pineapple chunks. Pour the teriyaki sauce mixture over everything. Bring to a simmer.
6. Thicken: Stir in the cornstarch slurry. Cook, stirring constantly, for 1–2 minutes until the sauce bubbles, thickens, and turns glossy, coating the meatballs and vegetables.
7. Serve: Remove from heat. Serve the sticky meatballs and vegetables over a bed of fluffy jasmine rice. Garnish generously with sesame seeds and sliced green onions.

Recipe Tips

• Meatball choice: Trader Joe’s sells standard refrigerated Chicken Meatballs and frozen Ginger Chicken Meatballs. The Ginger variety is excellent for this recipe, but the standard ones work perfectly because the sauce provides the flavor.
• Sauce thickness: The cornstarch slurry is what makes the sauce stick to the meat. If you like a thinner sauce to soak into the rice, use less cornstarch or add more water.
• Pineapple: Fresh pineapple holds its shape better, but canned pineapple works too. Add it at the very end just to warm through so it doesn’t get mushy.
• Vegetable shortcuts: You can use a bag of frozen stir-fry vegetables to save chopping time. Add them in step 4 and cook until thawed and hot.

What To Serve With Trader Joes Teriyaki Chicken Meatballs

This bowl needs a base to catch the sticky sauce.

• Jasmine Rice: The aromatic sticky rice is perfect.
• Brown Rice: A nutty, healthier option.
• Cauliflower Rice: Keeps the meal low-carb.
• Udon Noodles: Toss the meatballs with noodles instead of rice.

How To Store Trader Joes Teriyaki Chicken Meatballs

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Freeze: You can freeze the cooked dish for up to 1 month. Thaw in the fridge overnight.
• Reheat: Microwave for 2 minutes or reheat in a pan with a splash of water to loosen the sticky sauce.

Trader Joes Teriyaki Chicken Meatballs Nutrition Facts

• Calories: 410kcal
• Protein: 24g
• Carbohydrates: 45g
• Fat: 12g
• Saturates: 2g
• Sugar: 22g
• Salt: 1.4g

Nutrition information is estimated per serving (based on 4 servings with rice).

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