If you’re looking for the absolute best way to get a perfect balance of sweet, salty, and savory, these Teriyaki Meatballs are about to become your new favorite dinner fix. Imagine juicy, flavorful meatballs coated in a glossy homemade teriyaki sauce, ready in about 40 minutes from start to finish. Whether you want a crowd-pleasing party appetizer or a satisfying main dish nestled over rice, this recipe delivers mouthwatering results every time. Teriyaki Meatballs are the perfect answer for those evenings when you want something a little special but don’t want to spend hours in the kitchen.
Ingredients You’ll Need
Simple ingredients, thoughtfully chosen, are the secret to these show-stopping Teriyaki Meatballs. Each one brings something important to the table—tender texture, layers of flavor, and that signature glossy sauce you’ll want to drizzle on everything.
- Ground beef or ground turkey: The base of your meatballs—beef gives a classic hearty bite, turkey keeps things leaner and just as tasty.
- Breadcrumbs: These help bind the meatballs and keep them moist and tender.
- Egg: The essential ingredient that holds the mixture together so your meatballs don’t fall apart.
- Green onions: Finely chopped for a punch of color and gentle onion flavor in every bite.
- Garlic cloves: For unmistakable depth and that irresistible savory aroma.
- Fresh ginger: Just a teaspoon, but it wakes up all the flavors and gives the meatballs an authentic twist.
- Salt and black pepper: Classic seasonings for balance and a hint of heat.
- Vegetable oil: Just enough to help brown the meatballs perfectly in the oven or in a pan.
- For the Teriyaki Sauce:
- Low-sodium soy sauce: The backbone of teriyaki, for deep umami flavor with less saltiness.
- Water: Lightens up the sauce without diluting the flavor.
- Brown sugar: Adds rich sweetness and color to the sauce.
- Honey: Brings a floral note and that classic sticky finish.
- Rice vinegar: Cuts the sweetness and balances it all with a gentle tang.
- Cornstarch slurry: Creates a luscious, clingy sauce that hugs each meatball.
- Sesame oil: Just a whisper needed for nutty aroma and complexity.
- Additional garlic and ginger: Echo the flavors in the meatballs for layered taste in every bite.
How to Make Teriyaki Meatballs
Step 1: Mix the Meatball Ingredients
Grab your largest mixing bowl and combine the ground meat, breadcrumbs, egg, green onions, garlic, fresh ginger, salt, and black pepper. Use clean hands or a sturdy spoon and mix just until everything comes together—overmixing can make meatballs tough! At this stage, the mixture should stick together easily, but not feel wet or sticky. If it’s too sticky, you can sprinkle in a touch more breadcrumbs.
Step 2: Shape the Meatballs
Using about one and a half tablespoons for each, roll the mixture into balls about the size of a golf ball. Place them onto the prepared parchment-lined baking sheet. Giving them space ensures even cooking and that beautiful even browning as they bake.
Step 3: Bake to Perfection
Pop the tray into a preheated oven at 400°F. Eighteen to twenty minutes is usually just right for juicy, fully-cooked Teriyaki Meatballs. Keep an eye out for them to be browned on the outside and no longer pink in the center. If you’re making a big batch, you can rotate the tray halfway through for even cooking.
Step 4: Make the Teriyaki Sauce
While the meatballs are working their magic in the oven, start your homemade teriyaki sauce. Combine the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Let the mixture simmer gently—it should smell absolutely incredible. Stir in the cornstarch slurry and continue cooking for 2 to 3 minutes until the sauce transforms into a glossy, thickened glaze that coats the back of a spoon.
Step 5: Coat the Meatballs and Finish
Transfer the baked meatballs to a large skillet or pan on low heat, then pour the luscious teriyaki sauce over them. Gently toss to coat each meatball thoroughly, allowing them to simmer in the sauce for a couple of minutes. This lets the flavors meld and ensures every bite is rich and irresistible. Serve your Teriyaki Meatballs hot, garnished with sesame seeds and green onion if you’re feeling fancy.
How to Serve Teriyaki Meatballs
Garnishes
Topping your Teriyaki Meatballs with a sprinkle of toasted sesame seeds and a scatter of thinly sliced green onions adds both color and a little extra crunch. For a pretty finishing touch, a swirl of extra sauce or even a sprinkle of chili flakes gives a pop of color and gentle heat—extra points for presentation!
Side Dishes
Serve these irresistible meatballs over steaming jasmine rice, fluffy noodles, or a bed of stir-fried vegetables for a meal that hits all the right notes. They’re wonderful alongside crisp snap peas, broccoli, or even a quick Asian-style slaw. If you’re hosting, try offering them on skewers for easy, napkin-friendly finger food.
Creative Ways to Present
There are so many fun ways to let these Teriyaki Meatballs shine! Pile them into lettuce cups with shredded carrots and cucumber for a light, hand-held treat. Or, make delicious meatball sliders on mini brioche buns with a fresh cucumber slaw. For party spreads, serve them appetizer-style with toothpicks and extra teriyaki sauce for dipping—guaranteed crowd-pleasers!
Make Ahead and Storage
Storing Leftovers
Store any leftover Teriyaki Meatballs in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld overnight, making these just as delicious as leftovers the next day. Be sure to let them cool to room temperature before refrigerating to preserve texture and flavor.
Freezing
These meatballs are perfect for freezing! Bake them, let them cool completely, then freeze on a baking sheet before transferring to a freezer bag. When you’re ready to enjoy, simply thaw and make the sauce fresh for best results. You can also freeze the meatballs straight in the sauce, but the texture remains a bit firmer if you add the sauce after reheating.
Reheating
For the best texture, reheat Teriyaki Meatballs in a skillet over low heat, adding a splash of water or extra teriyaki sauce to keep them juicy. You can also microwave them in bursts, stirring every 30 seconds. If reheating from frozen, allow them to thaw overnight in the fridge or reheat gently from frozen with a little extra sauce.
FAQs
Can I use ground chicken or pork instead?
Absolutely! Ground chicken or pork work beautifully in Teriyaki Meatballs. Just adjust the cooking time slightly if your meat has higher fat content, and make sure to check doneness by slicing into a meatball to ensure it’s no longer pink.
What can I use instead of breadcrumbs for gluten-free meatballs?
For a gluten-free version, swap out traditional breadcrumbs for gluten-free panko or even quick-cooking oats. Both will give your meatballs the soft, tender bite you expect.
How do I adjust the sweetness of the sauce?
Everyone’s sweet tooth is a bit different! To make the sauce less sweet, simply use less honey or brown sugar. If you like a sweeter-style teriyaki, feel free to add a little more of either—or even stir in some pineapple juice for an extra fun twist.
Can I make Teriyaki Meatballs ahead for a party?
Definitely! You can bake the meatballs and refrigerate them up to two days ahead. Just before serving, warm the meatballs in a skillet, make the sauce, and allow everything to simmer together until hot. They’re perfect for buffets, meal prep, or easy entertaining.
What proteins pair well with Teriyaki Meatballs for a complete meal?
Teriyaki Meatballs play so well with others! Pair them with simple stir-fried tofu, a fried egg, steamed shrimp dumplings, or a big bowl of sautéed bok choy. They also shine in a lunchbox alongside some pickled vegetables and sticky rice.
Final Thoughts
Sharing these Teriyaki Meatballs always brings a big smile to my face, and I hope they’ll do the same for you. Get ready for a delicious, fuss-free meal that’s big on flavor and perfect for any day of the week. I can’t wait for you to try this recipe—don’t be surprised if it becomes a regular request at your table!
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Teriyaki Meatballs Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These delicious Teriyaki Meatballs are a perfect blend of sweet and savory flavors. Tender meatballs are coated in a homemade teriyaki sauce that is bursting with Asian-inspired aromatics. Serve over rice or noodles for a satisfying meal.
Ingredients
Main Meatball Ingredients:
- 1 pound ground beef or ground turkey
- 1/2 cup breadcrumbs
- 1 egg
- 2 green onions (finely chopped)
- 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon sesame oil
- 1 garlic clove (minced)
- 1/2 teaspoon grated fresh ginger
Instructions
- Preheat the oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Make the Meatballs: In a large bowl, mix ground meat, breadcrumbs, egg, green onions, garlic, ginger, salt, and pepper. Roll into meatballs and bake for 18–20 minutes.
- Prepare the Teriyaki Sauce: In a saucepan, combine soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Thicken with cornstarch slurry.
- Combine Meatballs and Sauce: Transfer baked meatballs to a pan, pour teriyaki sauce over them, and cook briefly to coat evenly.
- Serve: Garnish with sesame seeds and green onions. Serve warm over rice or noodles.
Notes
- Serve over rice, noodles, or steamed vegetables.
- Meatballs can be frozen and sauced later.
- Adjust sweetness to taste by varying honey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 380
- Sugar: 10g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 105mg
