Teriyaki Meatballs

Our teriyaki meatballs are so freakin’ delicious that it might be better to serve them as an entrée; otherwise, people will stand over the appetizer tray shoving them in as quickly as they can (like we did), which isn’t exactly ladylike.

These meatballs are a smooth mix of sweet and savory. The sauce is thick and flavorful, making them taste perfect alone, but are also a tasty treat served on a bed of rice or noodles. We love the versatility!

Keep this ace in the pocket for potluck events and holidays, but also remember this is a fabulous dish for the everyday. We’re all about little tricks, so keep in mind—if the sauce becomes too thick while you’re making it, add a little water to thin it out.

Teriyaki Meatballs Recipes

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Prep Time 45 mins

Cook Time 15 mins

Total Time 1 hr

Course appetizers

Servings 8 servings

Calories 422 kcal

what you'll need

  

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meatballs

• 1 lb ground beef or chicken
• 1 lb ground pork
• 1 large egg well beaten
• 4 green onions thinly sliced
• 2 cloves garlic finely minced
• 2 tsp ginger minced
• 1 Tbsp soy sauce
• 2 tsp sriracha sauce or hot sauce, optional
• 3/4 cup panko breadcrumbs

teriyaki sauce

• 2/3 cup soy sauce reduced-sodium
• 1 1/4 cups water
• 1 tsp ginger minced
• 1 clove garlic minced
• 1/2 cup brown sugar
• 3 Tbsp honey
• 1/4 cup cornstarch
• 1/4 cup water cold
• 1 Tbsp sesame seeds

let's do it

 

• Preheat oven to 375 degrees then coat a baking sheet with cooking spray. In a large mixing bowl, gently mix ground beef or chicken and pork until well combined. In a separate small bowl, mix beaten egg, green onion, garlic, ginger, soy sauce and hot sauce until well combined.
• Add egg mixture and panko breadcrumbs to the meat and mix as gently and as little as possible to bring everything into a homogenous mixture. Form golf ball-sized meatballs using a cookie scoop then place on prepared baking sheet. Bake 15–18 minutes just until meatballs are barely cooked through.
• Meanwhile, place a large skillet over medium-high heat. Add soy sauce, water, ginger, garlic, brown sugar and honey then whisk until completely combined. In a separate small bowl or cup, stir together the cornstarch and ¼ cup of cold water.
• Bring liquid to a boil then remove from heat. Whisk cornstarch mixture into sauce then return to heat. Return liquid to a boil, whisking constantly to avoid lumps. Once liquid reaches a boil and has thickened nicely, reduce heat to low and let sauce simmer.
• Transfer meatballs from baking sheet into sauce, turning or stirring to coat in sauce. Allow meatballs to simmer in the sauce until they are heated through then garnish with sliced green onions or sesame seeds.

One Last Thing

We like to use panko breadcrumbs because they add a bit of lightness to the meatballs and keep them from becoming too dense!

Nutrition

Calories: 422kcalCarbohydrates: 32gProtein: 24gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 106mgSodium: 1433mgPotassium: 474mgFiber: 1gSugar: 21g

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