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.
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.
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
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- ½ cup Panko
- 2 large egg yolks
- 2 green onions, thinly sliced
- 2 cloves garlic, pressed
- 1 tablespoon freshly grated ginger
- 1 teaspoon soy sauce
- ½ teaspoon white pepper
- Sesame seeds, for garnish
For the teriyaki sauce
- 1 tablespoon cornstarch
- ¼ cup soy sauce
- ¼ cup brown sugar, packed
- ½ teaspoon ground ginger
- ¼ 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
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Made these yesterday for a Superbowl party. They were SO delicious!! Everybody loved them; they were gone in about 10 minutes. I’m actually making them again today, to serve over rice, because my boyfriend and I didn’t get a chance to eat more than one apiece yesterday. The sauce is super easy, and super delicious. It was much better than anything you could buy at the store, and cheaper too, since I had everything on hand. Thanks so much for this recipe!!
I made these for a New Year’s Eve party and they were a huge hit. The blend of flavors was amazing! Served them in a crock pot a low which kept them warm but there weren’t many leftovers.
Can I make these and then place in a crock pot to keep warm for a party?
Yes, that should be fine!
These were amazing!! I used hamburger only as I don’t eat pork. I also added garlic chili sauce to the teriyaki sauce and I added more garlic to the meatballs. I cooked the meatballs in the airfryer then coated it in the sauce. Served over basmati rice! I will be using this recipe again!
I just made the teriyaki sauce and it was delish. I didn’t make the meatballs but the sauce took the meatballs to the next level. Yummy!
If you did not make the meatballs, how could the sauce take them to the next level?
These meatballs and sauce were delicious! Served over 90 second rice with some roasted asparagus. Can’t wait to eat leftovers!
Hi.. I wanna try this recipe in a convection microwave oven. Which mode should I select for this recipe? Grill/combi, oven, micro, conve/ combi?
Ishika, this recipe is not tailored to be used in the microwave oven, and without further recipe testing, I cannot tell you which mode is best. Please use your best judgment for using a convection microwave oven.
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Amazing recipe! I made these for dinner, didn’t change a thing, and they’re perfect. I’m going to serve them over ramen noodles. YUM. Thanks!
Hi, I was wondering if the teriyaki sauce is a marinade or if it’s just sauce I can use on rice?
Thanks!
I’ve never actually tried it on rice but that sounds amazing!
are these freezer friendly ? could I make a whole bunch then freeze ?
Taylor, feel free to freeze the meatballs but I recommend making the sauce right before serving.
These meatballs, over sticky rice, with your sriracha cream sauce. YUM YUM YUM!
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.
Just made a double batch for a potluck! Super delicious. I can’t wait to see them go at the party
Help!
I can’t get the teriyaki to thicken.
What should I do?
Thanks!
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.
You could also add 2 tbsp of Hoisin sauce and a little bit of Sesame Seed Oil too. I did…..delish! No need for cornstarch using these items
Could i use chicken instead? :/ Please Please let me know!
Yes, chicken should work just fine, although I cannot speak for how much this will change the overall texture of this dish.
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!
I love how versatile these are! They could be great as an appetizer OR a meal!
Oh yum, these meatballs look so perfect 🙂 loving the teriyaki!
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!
Yum these look great! That teriyaki glaze looks incredible!