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
Scale
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.
