Combine all ingredients for chicken meatballs in a mixing bowl and mix well, until all evenly combined.
Preheat a medium cooking pan over medium pan.
Roll meatballs that are about 1-inch in diameter. Add vegetable oil to the pan and add meatballs. Cook meatballs, covered, for about 7 minutes and turn them over. Keep cooking the meatballs uncovered until almost done but not completely.
Whisk all ingredients for teriyaki sauce in a bowl and add the sauce to the pan with meatballs.
Cook until the meatball are done.
Take out meatballs and set aside.
Simmer the sauce until some liquid is reduced.
Mix meatballs with the teriyaki sauce.
*Soy Sauce Notes:To lower the saltiness: use low sodium soy sauce. If using regular soy sauce and not low sodium soy sauce, use 1/2 cup soy sauce and 1/2 cup low sodium chicken stock (often labeled "no salt added"). Regular soy sauce is much more salty than low sodium.You can also increase the amount if honey to 1/2 cup if you wish.If you feel like the low-sodium soy sauce is still too salty, you can always dilute it with a couple tablespoons of unsalted chicken broth!**Gluten-Free Notes: To make these meatballs gluten free, use gluten free bread crumbs and use gluten free soy sauce. Gluten free soy sauce is as salty as regular soy sauce, so use 1/2 cup GF soy sauce and 1/2 cup chicken stock.