When you’re searching for the perfect dish to serve at your next family dinner, potluck, or casual get-together, Teriyaki Meatballs are a surefire way to impress your guests. Juicy, flavorful meatballs coated in a sticky, glossy teriyaki sauce combine the comforting heartiness of a classic meatball with the rich umami flavors of Japanese cuisine. This dish hits that magical balance of sweet, salty, and savory, making it both irresistible and incredibly versatile.
The inspiration for this recipe comes from a childhood memory of Sunday dinners at my grandmother’s house. She would prepare a version of teriyaki chicken, her favorite dish from a trip she once took to Japan. Wanting to recreate those flavors with a fun twist, I began experimenting with meatballs. The result? A dish that’s as nostalgic as it is modern, packed with flavor, and perfect for sharing.
Why You’ll Love These Teriyaki Meatballs
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Quick and easy to make: From prep to plate in under 45 minutes.
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Perfect for meal prep: They store and reheat beautifully.
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Crowd-pleasing flavor: A blend of garlic, ginger, soy, and sweetness that hits all the right notes.
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Customizable protein: Works well with beef, turkey, chicken, or even plant-based alternatives.
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Ideal for any occasion: Serve them as appetizers, over rice, or as part of a bento lunch.
Ingredients for Teriyaki Meatballs
For the Meatballs:
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1 pound ground beef (or chicken/turkey for a leaner option)
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1/2 cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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2 green onions, finely chopped
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1 tablespoon soy sauce
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1/2 teaspoon sesame oil
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Salt and pepper, to taste
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Optional: 1/4 teaspoon chili flakes (for a little heat)
For the Teriyaki Sauce:
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1/2 cup low-sodium soy sauce
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1/4 cup honey or brown sugar
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2 tablespoons rice vinegar
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2 tablespoons mirin (or an extra tablespoon of honey if unavailable)
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2 cloves garlic, minced
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1 teaspoon grated ginger
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1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
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Optional: 1 teaspoon toasted sesame oil
Step-by-Step Instructions
1. Prepare the Meatballs
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper or foil.
In a large mixing bowl, combine the ground meat, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, and seasonings. Use your hands or a spatula to gently mix until just combined — be careful not to overwork the meat, which can lead to tough meatballs.
Roll the mixture into 1-inch balls and place them evenly spaced on the prepared baking sheet. You should get about 20–24 meatballs, depending on the size.
Bake for 18–20 minutes, or until the meatballs are golden and cooked through.
2. Make the Teriyaki Sauce
While the meatballs are baking, prepare the sauce. In a small saucepan over medium heat, combine the soy sauce, honey (or brown sugar), rice vinegar, mirin, garlic, and ginger.
Bring the mixture to a gentle simmer, stirring occasionally. Let it bubble for about 3–5 minutes to allow the flavors to meld.
Add the cornstarch slurry and stir continuously until the sauce thickens and coats the back of a spoon, about 1–2 minutes.
Remove from heat and stir in the sesame oil if using.
3. Combine and Serve
Once the meatballs are cooked, transfer them to a large skillet or saucepan. Pour the teriyaki sauce over the meatballs and toss gently to coat evenly.
Let them simmer for 2–3 minutes in the sauce to soak up the flavor.
Garnish with chopped green onions and toasted sesame seeds before serving.
Serving Suggestions
These Teriyaki Meatballs are as versatile as they are delicious. Here are some great ways to serve them:
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With steamed rice and vegetables: Create a wholesome rice bowl with bok choy, carrots, and edamame.
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In lettuce wraps: Spoon the saucy meatballs into crisp butter lettuce leaves for a lighter, gluten-free option.
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Over noodles: Toss with soba or rice noodles for an Asian-inspired pasta night.
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As appetizers: Skewer them on toothpicks and serve at your next party — they’ll be gone in minutes.
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Bento box style: Pack them with pickled vegetables, rice, and a hard-boiled egg for a satisfying lunch.
Tips for the Best Teriyaki Meatballs
1. Use Fresh Ginger and Garlic
The sharp, aromatic kick of fresh ginger and garlic can’t be beat. While powdered versions are okay in a pinch, fresh ingredients elevate the flavor significantly.
2. Don’t Overmix the Meat
Gently folding the ingredients together helps keep the meatballs tender. Overmixing can make them dense and chewy.
3. Use a Cookie Scoop for Even Sizes
For evenly cooked meatballs, use a cookie scoop or tablespoon to portion the meat. This also ensures they look neat and professional.
4. Double the Sauce
Love extra sauce? Make a double batch and drizzle some over rice or veggies.
5. Bake Instead of Frying
Baking is less messy and produces evenly cooked meatballs without the need for extra oil.
Make-Ahead and Storage Instructions
These meatballs are excellent for meal prep or planning ahead:
Refrigerator:
Store cooked meatballs with sauce in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
Freezer:
Freeze meatballs before or after baking. If freezing after baking, cool completely first, then store in a zip-top bag or freezer-safe container. The sauce can also be frozen separately. Thaw overnight in the fridge and reheat as needed.
How to Make This Recipe Gluten-Free
To make gluten-free Teriyaki Meatballs:
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Use gluten-free breadcrumbs or crushed gluten-free crackers.
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Substitute tamari or coconut aminos for soy sauce.
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Make sure the rice vinegar and mirin you use are gluten-free.
The result is just as delicious and safe for those avoiding gluten.
Variations to Try
Want to switch things up? Try one of these fun variations:
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Spicy Teriyaki Meatballs: Add a splash of sriracha or a pinch of red pepper flakes to the sauce.
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Pineapple Teriyaki: Stir in some crushed pineapple for a tropical, sweet-savory twist.
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Vegetarian Version: Use a plant-based ground meat substitute and make the meatballs dairy and egg-free.
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Asian-Fusion Style: Add a bit of hoisin sauce or a splash of sesame paste to the teriyaki sauce for depth.
Nutritional Information (per serving – approx. 4 meatballs with sauce)
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Calories: 280
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Protein: 18g
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Carbohydrates: 15g
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Sugars: 9g
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Fat: 15g
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Fiber: 1g
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Sodium: 620mg
Note: Nutritional values may vary based on ingredients and serving size.
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Teriyaki Meatballs: A Sweet and Savory Crowd-Pleaser Perfect for Any Occasion
- Total Time: 40 minutes
- Yield: 20–24 meatballs (4–6 servings) 1x
Description
Sweet, savory, and incredibly satisfying, these teriyaki meatballs are perfect for weeknight dinners, party appetizers, or meal prep. Juicy meatballs are baked to perfection, then tossed in a sticky homemade teriyaki glaze that’s packed with flavor.
Ingredients
For the meatballs:
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1 lb ground beef (or ground turkey/chicken)
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1/2 cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 green onions, finely chopped
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1 tbsp soy sauce
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1/2 tsp sesame oil
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Salt and pepper, to taste
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Optional: 1/4 tsp chili flakes
For the teriyaki sauce:
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1/2 cup low-sodium soy sauce
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1/4 cup honey or brown sugar
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2 tbsp rice vinegar
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2 tbsp mirin (or an extra tbsp honey if not available)
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2 cloves garlic, minced
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1 tsp grated ginger
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1 tbsp cornstarch mixed with 2 tbsp water
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Optional: 1 tsp toasted sesame oil
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, mix together the ground meat, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, and seasonings.
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Roll the mixture into 1-inch balls and place them evenly on the baking sheet.
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Bake for 18–20 minutes or until golden brown and cooked through.
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Meanwhile, in a small saucepan, combine soy sauce, honey, rice vinegar, mirin, garlic, and ginger. Bring to a simmer over medium heat.
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Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1–2 minutes.
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Remove from heat and stir in sesame oil if using.
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Transfer the cooked meatballs to a skillet or large pan, pour the teriyaki sauce over them, and gently toss to coat.
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Simmer for 2–3 minutes to allow the flavors to combine.
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Garnish with chopped green onions and sesame seeds before serving.
Notes
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You can double the sauce if you like extra for drizzling over rice or vegetables.
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These meatballs freeze well with or without the sauce.
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Use tamari or coconut aminos for a gluten-free version.
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Substitute ground meat with plant-based meat for a vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
