There is something genuinely comforting and utterly addictive about a good Teriyaki Meatballs Recipe. These little bites of juicy ground beef, glazed in a rich, sweet, and savory teriyaki sauce, bring together all the best flavors of Japanese-inspired cooking in one delicious package. Whether you’re looking for a crowd-pleaser appetizer, a main course for a cozy dinner, or a fun meal prep protein, these meatballs hit all the right notes with their tender texture and bold umami punch.
Ingredients You’ll Need
Each ingredient in this Teriyaki Meatballs Recipe is simple yet essential, building layers of flavor and texture that make every bite a joy. From the tender beef and crunchy panko to the aromatic ginger and garlic and finally the luscious teriyaki sauce components, these ingredients work in perfect harmony.
- Ground Beef (1.5 lbs): The base of your meatballs, providing juicy flavor and hearty texture.
- Panko Breadcrumbs (â…” cup): Adds lightness and helps bind the meatballs without making them dense.
- Green Onion (¼ cup, chopped): Brings a fresh, mild onion bite and a pop of green color.
- Fresh Grated Ginger (1 tsp for meatballs, 2 tbsp for sauce): Offers a zesty warmth that brightens the dish.
- Garlic Cloves (2 minced for meatballs, 2 minced for sauce): Infuses savory depth and aromatic goodness.
- Sesame Oil (1 tsp): Adds a toasty, nutty richness that’s unmistakably Asian-inspired.
- Soy Sauce (1 tbsp for meatballs, ½ cup for sauce): Brings saltiness and umami that ties the flavors together perfectly.
- Egg (1): Helps bind the mixture, keeping the meatballs tender and cohesive.
- Vegetable Oil (1 tbsp): For frying the meatballs to a golden crust.
- Sake (½ cup): Adds a subtle sweetness and complexity to the teriyaki glaze.
- Mirin (½ cup): A sweet rice wine that gives the sauce its classic glossy, slightly sweet finish.
- Toasted Sesame Seeds (1 tbsp): For garnish, bringing crunch and that signature sesame flavor.
- Cornstarch (1 tbsp) and Water (2 tbsp): Create a silky thickener to coat the meatballs in sauce beautifully.
How to Make Teriyaki Meatballs Recipe
Step 1: Prepare and Mix the Meatball Ingredients
Start by combining the ground beef, panko breadcrumbs, chopped green onions, minced garlic, fresh grated ginger, sesame oil, soy sauce, and egg in a large bowl. Use your hands or a spoon to mix everything together gently but thoroughly. This mixture should hold together well without being too dense, ensuring moist and tender meatballs after cooking.
Step 2: Shape and Cook the Meatballs
Form the meat mixture into small, evenly sized balls—about the size of a golf ball works well. Heat the vegetable oil in a large skillet over medium heat and add the meatballs in batches to avoid overcrowding. Cook for about 6-8 minutes, turning occasionally until they are nicely browned on all sides and cooked through. Remove the cooked meatballs from the pan and set aside.
Step 3: Make the Teriyaki Sauce
Using the same skillet (wipe out excess fat if needed), add the minced garlic and fresh grated ginger, sautéing briefly until fragrant. Pour in the sake, mirin, and soy sauce, bringing the mixture to a simmer. In a small bowl, mix the cornstarch with water to create a slurry, then stir it into the simmering sauce. Cook until the sauce thickens into a glossy glaze.
Step 4: Coat the Meatballs in Sauce
Return the meatballs to the skillet and carefully toss them in the thickened teriyaki sauce until each one is perfectly coated. Allow them to simmer together for a couple of minutes so the flavor really sinks in and the sauce clings beautifully to every bite.
How to Serve Teriyaki Meatballs Recipe
Garnishes
Sprinkle the meatballs generously with toasted sesame seeds for a lovely crunch and nuttiness. Adding a few finely sliced green onions on top brightens up the presentation and adds fresh flavor contrast.
Side Dishes
These teriyaki meatballs pair wonderfully with steamed jasmine or sticky rice, which soaks up the silky sauce perfectly. For veggies, try crisp steamed broccoli, sautéed snap peas, or a fresh cucumber salad to add vibrant textures and colors on the plate.
Creative Ways to Present
Serve these meatballs on skewers as fun finger food at parties, or pile them atop a crisp green salad for a hearty twist. You can also use them as a protein-packed slider filling with a smear of mayo and crunchy slaw for a casual, tasty bite.
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Meatballs Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Store the meatballs and sauce together to keep them moist and flavorful.
Freezing
These meatballs freeze wonderfully. Lay them on a baking sheet in a single layer to freeze individually before transferring them to a freezer-safe bag or container. They will keep for up to 2 months, making them an excellent meal prep option.
Reheating
To reheat, gently warm the meatballs in a pan over low heat with the sauce until heated through, or microwave them with a cover to maintain moisture. Avoid overcooking to keep them juicy!
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey can be substituted for beef to make lighter meatballs. Just keep an eye on moisture levels, as these meats tend to dry out faster, so you might want to add a little extra panko or a splash of broth.
Is it possible to bake the meatballs instead of frying?
Yes, you can bake the meatballs at 400°F (200°C) for about 15-20 minutes, turning halfway through. Baking is a great hands-off option that still yields flavorful results, though you might miss the crisp exterior you get from pan-frying.
What if I don’t have mirin or sake?
If you don’t have mirin or sake, you can substitute with a combination of dry white wine and a touch of sugar. The key is to balance sweetness and acidity to mimic the flavor those ingredients contribute.
Can I make the sauce ahead of time?
Definitely! The teriyaki sauce can be made in advance and stored in the refrigerator for up to a week. Just reheat it gently before tossing with the meatballs.
How spicy is this Teriyaki Meatballs Recipe?
This recipe is not spicy by default, making it accessible to all palates. If you want a little kick, feel free to add red pepper flakes or a dash of chili oil to the sauce.
Final Thoughts
At the end of the day, this Teriyaki Meatballs Recipe is pure comfort with a sophisticated flavor twist that makes every bite memorable. Once you try making your own juicy meatballs coated in that luscious sauce, it’s hard to go back. So grab your ingredients, roll up your sleeves, and get ready to fall in love with one of those dishes you’ll want to make again and again.
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Teriyaki Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 22 meatballs
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Description
These Teriyaki Meatballs are a flavorful and juicy appetizer or main dish featuring a perfect balance of savory ground beef and a sweet, tangy teriyaki glaze. Made with fresh ginger, garlic, and a homemade teriyaki sauce including sake and mirin, these meatballs bring authentic Japanese-inspired flavors to your table. Perfect for serving with rice or as a party snack.
Ingredients
Meatballs
- 1.5 lbs Ground Beef
- â…” cup Panko Breadcrumbs
- ¼ cup Green Onion, chopped
- 1 tsp Fresh Grated Ginger
- 2 Garlic Cloves, minced
- 1 tsp Sesame Oil
- 1 tbsp Soy Sauce
- 1 Egg
Teriyaki Sauce
- 1 tbsp Vegetable Oil
- 2 Garlic Cloves, minced
- 2 tbsp Fresh Grated Ginger
- ½ cup Sake
- ½ cup Mirin
- ½ cup Soy Sauce
- 1 tbsp Toasted Sesame Seeds
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef, panko breadcrumbs, chopped green onion, grated ginger, minced garlic, sesame oil, soy sauce, and egg. Mix everything thoroughly until well incorporated, but do not overmix to keep the meatballs tender.
- Form the Meatballs: Shape the meat mixture into approximately 22 evenly sized meatballs, about 1.5 inches in diameter. Set them aside on a plate or tray.
- Cook the Meatballs: Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Cook for about 5-7 minutes per side, turning occasionally until they are nicely browned and cooked through. Remove the cooked meatballs and keep warm.
- Make the Teriyaki Sauce: In the same skillet, add the minced garlic and grated ginger and sauté for about 1 minute until fragrant. Pour in the sake, mirin, and soy sauce. Bring the mixture to a gentle simmer and cook for 5-7 minutes to reduce slightly.
- Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering sauce. Continue stirring until the sauce thickens to a glossy glaze consistency, about 2 minutes.
- Combine and Serve: Return the cooked meatballs to the skillet, tossing them in the teriyaki sauce until they are fully coated and heated through. Sprinkle toasted sesame seeds on top for garnish. Serve immediately, ideally with steamed rice or vegetables.
Notes
- You can substitute ground beef with ground pork or a mix of beef and pork for a different flavor.
- If you don’t have sake or mirin, you can substitute with dry sherry and a teaspoon of sugar respectively, but the flavor profile will vary.
- These meatballs freeze well; just cook and cool them completely before freezing in a sealed container.
- Adjust the thickness of the teriyaki sauce by adding more or less cornstarch slurry depending on your preference.
- For a gluten-free version, use gluten-free soy sauce and panko breadcrumbs.
