Teriyaki Meatballs are juicy, savory, and coated in a glossy homemade sauce that tastes better than takeout. They come together in just 35 minutes, so you can serve a bold, family friendly dinner fast. Once you try these Teriyaki Meatballs, they will earn a regular spot on your table.
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Why You’ll Love These Teriyaki Meatballs
You will love these Meatballs because they are quick, simple, and packed with flavor. In fact, you only need about 35 minutes from start to finish, which makes them perfect for busy weeknights.
The ingredients are pantry friendly, so you likely have most of them on hand already. Meanwhile, the homemade teriyaki sauce comes together on the stove in minutes and tastes rich, sweet, and savory.
You can serve Teriyaki Meatballs as a hearty dinner over rice, or you can set them out as party appetizers with toothpicks. Also, you can switch the protein to ground chicken, turkey, pork, or even a plant based option.
As a result, these Teriyaki Meatballs work for different diets and preferences. Plus, they store well, so you can meal prep them ahead and enjoy flavorful leftovers all week.
Recipe Overview and Key Details
These Teriyaki recipe fit perfectly into your dinner rotation because they are fast and filling. Prep time takes about 20 minutes, and cook time runs around 15 minutes. So, you get everything done in about 35 minutes total.
This recipe yields about 4 servings, with each serving around 4 ounces. Each portion contains approximately 282 calories and about 29 grams of protein, which makes it satisfying and balanced.
You also get around 25 grams of carbohydrates, 7 grams of fat, and roughly 18 grams of sugar from the sweet and savory sauce. Because the soy sauce adds sodium, you may want to adjust it if you track intake closely.
Ingredients
These Teriyaki Meatballs use simple ingredients, yet each one plays an important role in flavor and texture. When you combine them thoughtfully, you get tender meatballs and a glossy, rich sauce.
For the Meatballs
Start with 1 pound of 80 20 ground beef, which gives you juicy and flavorful Teriyaki Meatballs. However, you can swap in leaner beef, ground chicken, turkey, pork, or a plant based alternative if you prefer.
Next, add 1 large egg, which helps bind everything together. Then stir in ⅓ cup panko breadcrumbs, which keep the meatballs light instead of dense.
You also mix in ½ tablespoon soy sauce for depth, along with ½ teaspoon salt and ½ teaspoon freshly ground black pepper for balance. Meanwhile, ½ teaspoon garlic powder and ¼ teaspoon ground ginger add warm, savory notes.
Finally, fold in 2 scallions, separating the white and green parts. The white parts go into the meat mixture for flavor, while the green parts finish the Teriyaki Meatballs with fresh color.
For the Homemade Teriyaki Sauce
For the sauce, whisk together ⅓ cup soy sauce and 1½ cups water in a saucepan. Then add ½ teaspoon ground ginger and ¼ teaspoon garlic powder for extra aroma.
Stir in ¼ cup honey, or substitute brown sugar if needed, which brings sweet contrast to the salty soy sauce. Next, add 1 tablespoon rice vinegar to brighten the flavor.
In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry. Once the sauce simmers, stir in the slurry. As a result, the sauce thickens and turns glossy, which helps it cling beautifully to the Teriyaki Meatballs.
How to Make Teriyaki Meatballs Step by Step
Making Teriyaki Meatballs at home is easier than you might think. If you follow these steps, you will get tender meatballs and a silky sauce every time.
Prepare and Shape the Meatballs
First, preheat your oven broiler. Then line a baking sheet with foil and brush it lightly with oil so the Teriyaki Meatballs do not stick.
In a large bowl, combine the ground beef, egg, panko, soy sauce, salt, pepper, garlic powder, ground ginger, and the white parts of the scallions. Gently mix until just combined. However, do not overwork the mixture, or the meatballs may turn tough.
Next, shape the mixture into 1½ inch meatballs. Try to keep them uniform in size, because even sizing helps them cook evenly. Place them on the prepared baking sheet with space between each one.
Broil Until Browned and Nearly Cooked Through
Slide the tray under the broiler and cook the Teriyaki Meatballs for about 5 minutes per side. Meanwhile, watch them closely so they brown but do not burn.
Turn them halfway through cooking. Because you leave space between each meatball, the hot air circulates and creates a lightly caramelized exterior.
Make the Teriyaki Sauce
While the meatballs cook, combine soy sauce, water, ground ginger, garlic powder, honey, and rice vinegar in a saucepan over medium heat. Bring the mixture to a gentle simmer.
Then stir in the cornstarch slurry and whisk continuously. In just a few minutes, the sauce thickens and becomes smooth and glossy.
Coat and Finish
Transfer the broiled Teriyaki Meatballs into the saucepan. Gently turn them so they coat fully in the sauce. Let them simmer briefly, then top with the green scallions and serve hot.
Tips for Tender, Flavorful Meatballs
For the best Teriyaki Meatballs, mix the ingredients only until combined. If you overmix, the texture can become dense instead of tender.
Also, keep each meatball about 1½ inches wide. Because uniform size matters, they cook evenly and finish at the same time.
Place the oven rack a few inches below the broiler so the tops brown nicely without burning. Meanwhile, keep an eye on them since broilers heat quickly.
If you prefer sweeter Teriyaki Meatballs, add a bit more honey. However, if you want less salt, reduce the soy sauce slightly and taste as you go.
You can also add red pepper flakes or a drizzle of chili oil for heat. When you switch proteins, maintain the same ratios so the mixture stays moist and cohesive.
What to Serve with Teriyaki Meatballs
Teriyaki Meatballs taste wonderful over steamed white rice or fragrant jasmine rice. Meanwhile, brown rice adds a nutty flavor and extra fiber.
If you want a lighter plate, serve them over cauliflower rice. As a result, you lower the carbs while keeping all the bold flavor.
You can also pair Teriyaki Meatballs with stir fried broccoli, snap peas, or mixed vegetables. Because the sauce coats everything beautifully, it ties the whole plate together.
For parties, skewer the meatballs with toothpicks and serve them as appetizers. They also fit perfectly into your weekly meal plan alongside other Teriyaki Meatballs Dinner Inspiration or creative Teriyaki Meatballs Dinner Ideas.
Storage, Freezing, and Reheating Instructions
Store leftover Teriyaki Meatballs in an airtight container in the refrigerator for up to 4 days. Because the sauce thickens as it sits, the flavor deepens over time.
For longer storage, freeze the meatballs with the sauce for up to 3 months. Then thaw them overnight in the refrigerator before reheating.
Reheat gently on the stovetop over low heat. Add a splash of water to loosen the sauce if needed. You can also microwave them in short intervals, stirring in between, so they heat evenly.
If you enjoy planning ahead, these Teriyaki Meatballs also work well with other Teriyaki Meatballs Easy Dinner Options and comforting Teriyaki Meatballs Family Dinner Recipes.
Frequently Asked Questions
What are the ingredients in teriyaki meatballs?
Teriyaki Meatballs usually include ground meat, egg, breadcrumbs, soy sauce, garlic, ginger, and scallions. Then you coat them in a sauce made from soy sauce, honey or sugar, rice vinegar, and a cornstarch slurry.
What do teriyaki meatballs go with?
You can serve Teriyaki Meatballs with rice, noodles, or stir fried vegetables. They also work well as appetizers for gatherings.
What are common mistakes to avoid in teriyaki?
Do not overmix the meat mixture, and do not skip the cornstarch slurry. Also, watch the broiler closely so the Teriyaki Meatballs brown without burning.
Is teriyaki sauce good for meatballs?
Yes, teriyaki sauce pairs beautifully with meatballs. Because it balances sweet and salty flavors, it coats the meat and creates a rich, glossy finish.
Other Recipes You May Enjoy
Conclusion
Teriyaki Meatballs bring bold, sweet and savory flavor to your table in just 35 minutes. Because they use simple ingredients and a homemade sauce, they taste fresh and satisfying every time.
You can serve them for dinner, pack them for meal prep, or share them at parties. So, try these Teriyaki Meatballs soon, and adjust the protein or spice level to match your family’s taste.
If you love easy family dinners and want more quick meal inspiration, follow along here for fresh ideas: pinterest.
Teriyaki Meatballs
Equipment
- Baking sheet Line with foil for easy cleanup
- Mixing bowl For combining meatball ingredients
- Saucepan For preparing teriyaki sauce
- Whisk To mix and thicken sauce
Ingredients
- 1 pound 80/20 ground beef
- 1 large egg
- ⅓ cup panko breadcrumbs
- ½ tablespoon soy sauce (for meatballs)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 2 scallions, thinly sliced (white and green parts separated)
- ⅓ cup soy sauce (for sauce)
- 1 ½ cups water
- ½ teaspoon ground ginger (for sauce)
- ¼ teaspoon garlic powder (for sauce)
- ¼ cup honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water (for slurry)
Instructions
- Preheat the oven broiler. Line a baking sheet with foil and lightly brush with oil.
- In a bowl, gently mix ground beef, egg, panko, soy sauce, salt, pepper, garlic powder, ground ginger, and white scallion parts until just combined.
- Shape into 1½ inch meatballs and place on the prepared baking sheet with space between each.
- Broil for about 5 minutes per side until browned and nearly cooked through.
- Meanwhile, whisk soy sauce, water, ginger, garlic powder, honey, and rice vinegar in a saucepan over medium heat. Bring to a simmer.
- Mix cornstarch and water to form a slurry. Stir into the simmering sauce and whisk until thickened.
- Add broiled meatballs to the sauce and gently turn to coat. Simmer briefly until fully cooked. Garnish with green scallion parts and serve hot.
