Description
This easy Teriyaki Meatballs recipe delivers juicy, perfectly seasoned meatballs coated in a glossy, sweet-savory teriyaki sauce. Ready in under 30 minutes, it’s perfect for quick weeknight dinners, appetizers, or casual gatherings. With balanced sweet, salty, and umami flavors, it’s kid-friendly and versatile enough to pair with rice, noodles, or veggies, making every meal a flavorful delight.
Ingredients
Scale
For the Meatballs
- 1 lb ground meat (beef, pork, chicken, or turkey)
- 1/2 cup breadcrumbs (or gluten-free alternative)
- 1 large egg
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
For the Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar or mirin
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 1 teaspoon sesame oil
Optional Garnishes
- Toasted sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: Combine ground meat, breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, and a splash of soy sauce in a large bowl. Mix gently until just combined to avoid dense meatballs.
- Shape and Cook the Meatballs: Roll the mixture into 1-inch meatballs. Heat a skillet over medium heat with a little oil, then cook the meatballs in batches, turning occasionally until browned on all sides and cooked through, about 8-10 minutes.
- Make the Teriyaki Sauce: In a small saucepan, whisk together soy sauce, brown sugar or honey, rice vinegar or mirin, minced garlic, ginger, sesame oil, and the cornstarch slurry. Simmer gently until the sauce thickens and becomes glossy.
- Coat Meatballs in Sauce: Transfer cooked meatballs to the saucepan and toss to thoroughly coat them in the teriyaki glaze. Continue cooking for 2-3 minutes to let the flavors meld.
- Serve and Enjoy: Plate the teriyaki meatballs and garnish with toasted sesame seeds and chopped green onions if desired. Serve with steamed rice or your choice of sides.
Notes
- Don’t overmix ingredients to keep meatballs tender, not tough.
- Make meatballs uniform in size to ensure even cooking.
- Brown meatballs well to develop flavor and texture.
- Mix cornstarch with cold water before adding to sauce to prevent lumps.
- Let meatballs rest briefly before tossing in sauce for better coating.
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked meatballs on a baking sheet, then transfer to freezer bags for up to 2 months.
- Reheat gently with a splash of water or extra sauce to keep moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs (about 150g)
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg
Keywords: teriyaki meatballs, asian meatballs, quick dinner, easy appetizer, gluten free, kid-friendly, weeknight meal
