Teriyaki Meatballs Recipe

Easy Teriyaki Meatballs

These tender meatballs smothered in a sweet and savory teriyaki sauce are a crowd-pleasing appetizer or main dish.

Ingredients:

• For the meatballs:

  • 1 pound ground beef (or a combination of ground beef and pork)
  • ½ cup panko breadcrumbs
  • 1 small onion, finely diced
  • 1 large egg, lightly beaten
  • 2 tablespoons milk
  • 1 tablespoon grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

• For the teriyaki sauce:

  • 1 ½ cup low-sodium soy sauce
  • ¾ cup packed light brown sugar
  • 1 ½ cup water
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • ½ teaspoon grated ginger

• For serving (optional):

  • Steamed rice
  • Sesame seeds
  • Green onions, thinly sliced

Cooking Guide:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the meatballs: In a large bowl, combine ground beef, panko breadcrumbs, onion, egg, milk, ginger, garlic, soy sauce, salt, and pepper. Mix gently with your hands until just combined. Don’t overmix, or the meatballs will become tough.
3. Form the meatballs: Using a spoon or a cookie scoop, portion the meatball mixture into evenly sized balls. Roll them gently between your palms to form smooth balls. Place the meatballs on the prepared baking sheet.
4. Bake the meatballs: Bake for 15-20 minutes, or until the meatballs are cooked through and browned on the outside.
5. Make the teriyaki sauce: While the meatballs are baking, whisk together soy sauce, brown sugar, water, cornstarch, sesame oil, garlic, and ginger in a saucepan over medium heat. Bring to a simmer and cook for 3-4 minutes, or until the sauce thickens slightly.
6. Assemble and serve: Once the meatballs are cooked, remove them from the oven and transfer them to a serving dish. Pour the teriyaki sauce over the meatballs, coating them evenly. Garnish with sesame seeds and green onions, if desired. Serve immediately with steamed rice, noodles, or vegetables.

Tips:

• For extra moist meatballs: Soak the panko breadcrumbs in the milk for a few minutes before adding them to the meatball mixture.
• Use a cookie scoop: This ensures uniform size and makes forming the meatballs quicker and easier.
• Don’t overcook the meatballs: They will continue to cook slightly after you remove them from the oven.
• Adjust the sweetness: If you prefer a less sweet sauce, reduce the amount of brown sugar.
• For a thicker sauce: If you prefer a thicker teriyaki sauce, simply whisk together a tablespoon of cornstarch with a tablespoon of water and stir it into the simmering sauce until it thickens to your desired consistency.
• Leftovers: Store leftover teriyaki meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat with additional teriyaki sauce, if needed.