Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil and coat it with nonstick spray. This ensures easy cleanup and prevents the meatballs from sticking.
In a medium bowl, combine the ground chicken, plain bread crumbs, optional shredded carrots, egg, ground ginger, garlic powder, and reduced-sodium soy sauce. Using clean hands, mix the ingredients thoroughly until combined. Be gentle; overmixing can lead to tough meatballs.
Using a tablespoon measuring spoon, scoop out the mixture and roll it into balls about two tablespoons in size. Place the meatballs on the prepared baking sheet, leaving some space between them for even cooking.
Place the baking sheet in the oven and bake for 22 to 24 minutes, or until the meatballs are golden brown and cooked through. You can check doneness by cutting one in half; it should be fully cooked with no pink inside.
If you prefer smaller meatballs, you can make one-tablespoon-sized balls. For these, bake for about 20 to 22 minutes. Alternatively, if you want to try an air fryer, set it to 375 degrees F and cook for 12 to 14 minutes.
Once cooked, remove the meatballs from the oven and toss them with the teriyaki sauce while they’re still warm. This adds that delicious glaze that makes these meatballs irresistible!
Serve immediately while warm, or allow them to cool completely before storing them in an airtight container if you plan to enjoy them later.
If you're saving some for later, let them cool fully before placing them in the fridge, where they can last for up to five days, or freeze in a freezer bag for up to six months.
When ready to enjoy, simply thaw in the fridge overnight and reheat in a pan with some teriyaki sauce, or microwave in short increments until warm.
