Why You’ll Love Teriyaki Meatballs Recipe
These teriyaki meatballs are packed with flavor and come together with simple ingredients you may already have on hand. The homemade teriyaki sauce thickens into a glossy coating that clings to every bite, giving the meatballs a delicious restaurant-style finish. This recipe also makes a generous batch, which is perfect for gatherings, meal prep, or stocking the fridge for quick lunches and dinners. Since the meatballs are pan-browned and then simmered in sauce, they stay juicy and flavorful all the way through.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the teriyaki sauce:
1 ½ cups cold water
½ cup low sodium soy sauce
⅓ cup light brown sugar
3 tablespoons cornstarch
1 tablespoon rice wine vinegar
1 ½ teaspoons fresh ginger root, grated
For the meatballs:
2 pounds lean ground beef
⅔ cup panko bread crumbs
¼ cup sweet yellow onion, finely diced
2 extra-large eggs
3 tablespoons whole milk
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
½ teaspoon fresh ginger root, grated
1 tablespoon olive oil
For garnish:
2 tablespoons green onions, thinly sliced
1 tablespoon toasted sesame seeds
Directions
Start by making the teriyaki sauce. In a 3- to 4-quart saucepan over medium-high heat, whisk together the cold water, soy sauce, brown sugar, cornstarch, rice wine vinegar, and grated ginger. Keep whisking constantly as the sauce heats and thickens. In about 5 to 6 minutes, it should reach a smooth, gravy-like consistency. Remove it from the heat and set it aside.
To prepare the meatballs, line a baking sheet with parchment paper. Add the ground beef to a large mixing bowl, then mix in the panko bread crumbs, diced onion, eggs, milk, kosher salt, black pepper, and grated ginger. Stir until everything is fully combined.
Use a 1 ½ tablespoon scoop to portion the meat mixture. Roll each portion into a ball and place the meatballs on the prepared baking sheet.
Heat the olive oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the meatballs. Turn them with tongs as they cook so they brown evenly on all sides, about 7 to 8 minutes total.
Lower the heat to medium and spoon the prepared teriyaki sauce over the browned meatballs. Let them simmer in the sauce for 8 to 10 minutes, turning occasionally so they stay evenly coated and do not burn. Cook until the meatballs reach an internal temperature of 160°F.
Finish by sprinkling the meatballs with sliced green onions and toasted sesame seeds before serving.
Servings and timing
This recipe makes 32 meatballs and takes about 45 minutes from start to finish.
Prep time is approximately 20 minutes, which includes mixing the meatball mixture, shaping the meatballs, and preparing the sauce. Cook time is about 25 minutes, including browning the meatballs, simmering them in the teriyaki sauce, and allowing the sauce to thicken properly.
Variations
You can easily change up this recipe to fit your taste or what you have available in your kitchen. Ground turkey or ground chicken can be used instead of beef for a lighter version. For a deeper flavor, try using a mix of ground beef and ground pork.
To add a little heat, stir a small amount of sriracha, chili garlic sauce, or red pepper flakes into the teriyaki sauce. You can also add minced garlic to the meatball mixture for extra savory flavor.
For a slightly sweeter finish, add a drizzle of honey to the sauce. If you want a more complete meal, serve the meatballs over steamed rice, fried rice, or lo mein, or pair them with roasted broccoli, snap peas, or sautéed bok choy.
Storage/Reheating
Store leftover teriyaki meatballs in an airtight container in the refrigerator for up to 4 days. Make sure they cool completely before storing to help maintain the best texture.
To reheat, place the meatballs and sauce in a skillet over medium-low heat and warm gently until heated through. You can add a splash of water if the sauce has thickened too much in the fridge. They can also be reheated in the microwave in short intervals, stirring or turning them between each interval for even heating.
For longer storage, freeze the cooked meatballs with the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I bake the meatballs instead of pan-frying them?
Yes, you can bake them in the oven until fully cooked, then toss them in the teriyaki sauce afterward. This is a great option if you want a more hands-off cooking method.
Can I make the teriyaki sauce ahead of time?
Yes, the sauce can be made in advance and stored in the refrigerator for a few days. Reheat it gently and whisk well before using.
What type of ground beef works best?
Lean ground beef works very well because it gives you tender meatballs without too much excess grease. An 88/12 blend is a good choice.
Can I use regular soy sauce?
Yes, regular soy sauce can be substituted for low sodium soy sauce. Keep in mind that the final dish may taste saltier.
How do I keep the meatballs from falling apart?
Be sure to mix the ingredients thoroughly so everything binds together properly. The eggs and breadcrumbs help hold the meatballs in shape while cooking.
Can I make these meatballs for meal prep?
Yes, this recipe is excellent for meal prep because it makes a large batch and reheats well. Portion them with rice or vegetables for easy lunches and dinners.
Can I use dried ginger instead of fresh ginger?
Fresh ginger gives the best flavor, but dried ginger can be used in a pinch. Use less dried ginger since it has a more concentrated taste.
What can I serve with teriyaki meatballs?
They pair well with white rice, brown rice, noodles, stir-fried vegetables, or even as a party appetizer with toothpicks.
Can I freeze uncooked meatballs?
Yes, you can shape the meatballs and freeze them before cooking. Freeze them on a tray first, then transfer them to a freezer-safe bag or container.
How do I know when the meatballs are done?
The safest and most accurate way is to use a meat thermometer. The internal temperature should reach 160°F.
Conclusion
Teriyaki meatballs are a flavorful and satisfying dish that works just as well for weeknight dinners as it does for parties and gatherings. With juicy meatballs, a homemade glossy sauce, and simple ingredients, this recipe delivers big flavor without much fuss. Whether you serve them over rice, alongside vegetables, or as an appetizer, they are sure to become a favorite you’ll want to make again and again.
