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