Teriyaki Meatballs

Juicy, tender meatballs tossed in a super easy, homemade sweet teriyaki sauce!

Teriyaki Meatballs - Juicy, tender meatballs tossed in a super easy, homemade sweet teriyaki sauce!

Meatballs and I didn’t get along all that much when I was growing up. I’d even purposefully eat around all the meatballs when I was served spaghetti and meatballs. I know, it’s weird. But somewhere along the way, I’ve become somewhat obsessed with meatballs, and I’ve found myself making a million different kinds of variations left and right, like these hoisin asian meatballs or these Italian meatball sandwiches, and of course, these swedish meatballs. So after making all these meatballs, I wanted to try something really different, and since I love teriyaki sauce, I just had to put two and two together.

Teriyaki Meatballs - Juicy, tender meatballs tossed in a super easy, homemade sweet teriyaki sauce!

Teriyaki Meatballs - Juicy, tender meatballs tossed in a super easy, homemade sweet teriyaki sauce!

Teriyaki Meatballs - Juicy, tender meatballs tossed in a super easy, homemade sweet teriyaki sauce!

These meatballs come together very easily using a combination of ground beef and pork. Feel free to use your preferred combination of ground meat but I’ve found that this particular combination produces the most tender, juicy meatballs. From there, you’ll pop these bad boys into the oven before slathering them in my homemade teriyaki sauce from my teriyaki salmon dish. You can certainly use store-bought teriyaki sauce but we all know that at the end of the day, nothing beats homemade.

Teriyaki Meatballs - Juicy, tender meatballs tossed in a super easy, homemade sweet teriyaki sauce!

The best part about these is that they can served either as a party appetizer or as a main dish over a bed of rice – either way, everyone will be dying for seconds and thirds!

Teriyaki Meatballs - Juicy, tender meatballs tossed in a super easy, homemade sweet teriyaki sauce!

Teriyaki Meatballs

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 35 minutes

Yield 6 servings

Teriyaki Meatballs

Juicy, tender meatballs tossed in a super easy, homemade sweet teriyaki sauce!

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup Panko
  • 2 large egg yolks
  • 2 green onions, thinly sliced
  • 2 cloves garlic, pressed
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon soy sauce
  • 1/2 teaspoon white pepper
  • Sesame seeds, for garnish
  • For the teriyaki sauce
  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons honey

Instructions

  • Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.
  • In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  • In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.
  • In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, garlic, ginger, soy sauce and white pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 40 meatballs.
  • Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes.
  • Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.

Notes

http://damndelicious.net/2014/03/08/teriyaki-meatballs/


Comments

  1. Germaine says

    Question – I hate green onion, so is white onion suitable? Love teriyaki sauce never made it before, so I look forward to trying this recipe out.

    • Chung-Ah says

      Germaine, you can certainly use yellow onion in place of the green onion but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.

  2. Sarina says

    Hi Chung-Ah!
    Could you tell me what you mean when you say “pressed” for the garlic? Thanks so much!

  3. Lessley says

    I’m trying to eliminate anything corn so I was wondering if you could substitute ARROWROOT for the cornstarch in making the sauce? Looks delish and can’t wait to try..

    • Chung-Ah says

      Lessley, you can certainly use arrowroot in place of the cornstarch but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.

  4. Mya says

    Made this tonight! I didn’t have green onions so I just chopped round onions instead and this turned out very delicious! Served it with a side of tofu and bak choy stirfry and white rice! Winner!

  5. Rachel says

    Just made these and they are to die for! Replaces green onion with onion and ginger with ginger powder ( didn’t have on hand) and they were sooo good!

    • Chung-Ah says

      Yes, chicken should work just fine, although I cannot speak for how much this will change the overall texture of this dish.

    • Chung-Ah says

      You can add more cornstarch as needed to help thicken up the sauce, but be sure to mix it with water first before adding to the sauce.

  6. Pamela says

    Just made a double batch for a potluck! Super delicious. I can’t wait to see them go at the party

  7. Grammie says

    This looks very good and I’m going to make just the Teriyaki Sauce part to use with some already prepared Asian style meatballs I have on hand. I plan on using it over some angel hair spaghetti I already have cooked.

    I noticed your list of ingredients for the sauce doesn’t have the 1 cup water called for in the directions. I just added it by hand. I plan on subbing fresh garlic because I just love real garlic and if the ginger root in my fridge is still OK I’ll also sub fresh ginger.. I will also add a few Tbs of sherry and am debating whether to whisk in some sesame oil once the sauce has thickened.

    I’ll let you know how it comes out.

    • Chung-Ah says

      Taylor, feel free to freeze the meatballs but I recommend making the sauce right before serving.

  8. Charissa says

    Hi, I was wondering if the teriyaki sauce is a marinade or if it’s just sauce I can use on rice?
    Thanks!

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