Teriyaki Meatballs
Teriyaki Meatballs have a special place in my heart. Juicy and flavorful, they marry the savory notes of soy sauce with a hint of sweetness and the punch of garlic, creating a comforting dish that beckons for second helpings. If you find yourself craving something hearty that doesn’t take forever to whip up, these meatballs are just the ticket. They easily serve as an appetizer or a main dish, making them perfect for any gathering or a cozy night in.
Table of Contents
What I love most about these teriyaki meatballs is how versatile they are. Whether you’re hosting a party or simply want to treat yourself after a long day, they deliver satisfying flavor without breaking a sweat. Plus, this easy recipe provides a delightful twist on traditional meatballs, infusing them with a vibrant Asian flair. You’ll want to gather your friends around for this one—you’ll be savoring every bite and sharing the secret of how you made them.
Why You’ll Love This Recipe
- Simple & Quick: Just about 10 minutes of prep time makes these meatballs a breeze to prepare ahead of time.
- Irresistible Flavor: The combination of ground beef and pork creates a juicy texture, enhanced by the sweet and savory teriyaki sauce.
- Eye-Catching Appeal: These meatballs look great served on a platter with sesame seeds and green onions; they’re almost too pretty to eat!
- Flexible Serving: Enjoy them as a snack with toothpicks, over a bed of rice, or as part of a feast—any occasion suits these meatballs perfectly.
- Diet-Friendly Options: Looking for a healthier twist? Try subbing the ground pork with ground turkey or a meat alternative.
Ingredients You’ll Need
- 1 pound lean ground beef: Provides a hearty base. You can substitute with ground turkey for a lighter version.
- ½ pound ground pork: Adds extra moisture and flavor. If preferred, use chicken or omit for a meat-free version.
- 1 large egg, room temperature: Acts as a binder for the meatballs. Make sure it’s at room temperature for best mixing.
- 1 large egg yolk: Additional fat makes the meatballs richer. You could use another whole egg instead if needed.
- 1 tablespoon minced garlic: Fresh garlic fosters that aromatic punch that pairs beautifully with teriyaki.
- ½ cup panko bread crumbs: These provide a light, crispy texture. Regular breadcrumbs work too, but panko is preferable.
- 3 tablespoons teriyaki sauce: This infuses your meat mixture with sweet and savory flavors right at the start.
- ⅓ cup diced water chestnuts: Added for crunch and a bit of freshness. You can substitute with finely diced bell peppers if needed.
- 3 green onions, sliced: A nice way to incorporate fresh flavors. Scallions would work as well.
- ½ teaspoon freshly ground black pepper: Offers a hint of spice. Feel free to add more depending on your taste.
- ½ cup teriyaki sauce: Used for coating the meatballs after baking for that signature sticky glaze.
- 2 green onions, thinly sliced, optional: For garnishing, adding color and flavor.
- 2 tablespoons sesame seeds, optional: Sprinkle them on for an extra layer of texture and taste.
How to Make Teriyaki Meatballs
Preheat the oven: Set your oven to 400°F (200°C) so it’s ready to go when your meatballs are formed. Lining a large baking sheet with parchment paper keeps cleanup easy and ensures that nothing sticks.
Mix ingredients: In a large mixing bowl, combine the ground beef, ground pork, 1 large egg, 1 egg yolk, minced garlic, panko breadcrumbs, 3 tablespoons teriyaki sauce, diced water chestnuts, sliced green onions, and freshly ground black pepper. Gently stir until everything is just combined—this is where using your hands can really add a personal touch, just don’t overmix!
Form meatballs: Using your hands or a cookie scoop, shape the mixture into 1 to 1 ½ inch meatballs. If you’re after consistent sizing, the cookie scoop is handy and quick—and you’ll end up with perfectly round meatballs every time.
Bake the meatballs: Place the meatballs on the prepared baking sheet, leaving some space between them. Pop them in the preheated oven and bake for 20 minutes, or until they’re thoroughly cooked through and the edges are beautifully golden.
Rest and toss: Let the meatballs rest on the baking sheet for 5 to 10 minutes. This helps them firm up a bit. Once rested, toss them in the remaining ½ cup of teriyaki sauce to give them a gorgeous glaze.
Serve with flair: Arrange the meatballs on a platter, sprinkle with additional sliced green onions and sesame seeds if you like, and serve immediately. They’re perfect with toothpicks for snacking or over rice for a more filling meal.
Storing & Reheating
To store leftover teriyaki meatballs, place them in an airtight container at room temperature if you plan to eat them within a couple of hours. For longer storage, refrigerate them for up to three days. If you prefer freezing, they can be stored in a freezer-safe container for up to three months. To reheat, pop them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Keep in mind, the texture may change slightly after freezing, but a fresh coat of teriyaki sauce can liven them up!
Chef’s Helpful Tips
- Avoid overmixing when combining the ingredients; this prevents your meatballs from becoming tough.
- Use room temperature eggs for better incorporation into the meatball mix, which helps them bind without becoming dense.
- If you’re short on time, prepare the meatball mixture ahead of time and store it in the fridge—just remember to form the meatballs and bake them when ready.
- Experiment with flavor by adding some grated ginger—just a teaspoon can elevate the taste profile significantly.
- For a nice touch, serve along with extra teriyaki sauce on the side for dipping!
Teriyaki meatballs are often a crowd-pleaser; they bring out the flavors of the ingredients beautifully and serve as a fantastic canvas for creativity in your kitchen. Don’t hesitate to try different variations and make it your own—whether it’s by adding some kick with chili flakes or experimenting with different meats, this recipe invites you to play. The fantastic flavors and textures promise a delicious meal every time!
Recipe FAQs
Can I use different meats for the meatballs?
Absolutely! While this recipe calls for lean ground beef and ground pork, ground turkey or chicken can work just as well. Just keep in mind that lean meats tend to dry out more quickly, so adding a bit more moisture might help.
What can I serve with Teriyaki Meatballs?
These meatballs shine when served over rice, but they also pair wonderfully with stir-fried vegetables, coleslaw, or even just a simple side salad. Give them a little flair with a sprinkle of sesame seeds and fresh herbs for the best presentation!
Can I make Teriyaki Meatballs ahead of time?
Yes! You can mix the meatball ingredients ahead of time and store them in the refrigerator for up to 24 hours before baking. You can even cook them and refrigerate or freeze them until you’re ready to serve. Just reheat them gently in the oven to maintain their juicy texture.
How can I make these meatballs gluten-free?
To easily make this recipe gluten-free, you can use gluten-free panko instead of regular panko breadcrumbs. Additionally, be sure to choose a gluten-free teriyaki sauce that meets your dietary needs, and you’re good to go!
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📖 Recipe Card
Teriyaki Meatballs
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 22 meatballs 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Asian
Description
These teriyaki meatballs combine rich flavors with simple preparation. Made with beef, pork, panko, and a delicious teriyaki sauce, they’re ideal for a quick dinner or a comforting meal with friends and family.
Ingredients
- 1 pound lean ground beef
- ½ pound ground pork
- 1 large egg room temperature
- 1 large egg yolk
- 1 tablespoon minced garlic (fresh is best)
- ½ cup panko bread crumbs
- 3 tablespoons teriyaki sauce
- ⅓ cup diced water chestnuts
- 3 green onions sliced
- ½ teaspoon freshly ground black pepper
- ½ cup teriyaki sauce
- 2 green onions thinly sliced (optional)
- 2 tablespoons sesame seeds (optional)
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the ingredients for the meatballs. Mix gently with your hands if needed, forming 1 to 1.5 inch meatballs.
- Arrange the meatballs on the prepared baking sheet.
- Bake for 20 minutes or until the meatballs are fully cooked. Allow to rest for 5 to 10 minutes on the baking sheet.
- Toss the cooked meatballs in teriyaki sauce. Optionally, sprinkle with additional green onions and sesame seeds.
- Serve immediately with toothpicks or over rice.
Notes
For a healthier alternative, use ground turkey instead of beef and pork.
Feel free to add your favorite vegetables to the meatballs for extra flavor and nutrition.
These meatballs can also be cooked on a grill if preferred.
Nutrition
- Serving Size: 1 meatball
- Calories: 80
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 30mg
