Easy Teriyaki Meatballs come together fast and make such an amazing meal with the delicious teriyaki sauce. They have a sweet and savory flavor from the teriyaki sauce coating a moist and tender meatball. I am confident this will become a family favorite at your house like it has in mine!
I always love meatballs, especially when I can throw them in my crock pot and have them cooking all day. The smell is amazing and fills the whole house! My favorite slow cooker meatball recipes are Cranberry Balsalmic Meatballs , Swedish Meatballs and Porcupine Meatballs .
Easy Teriyaki Meatballs:
My latest version of a classic meatball are these Teriyaki Meatballs. This recipe is so so yummy. The meatballs come together super fast and while those bake, you can prepare the sauce and cook the rice (I use Minute Rice) and broccoli. In less than 30 minutes total, you can have this super delicious dinner on the table. I highly recommend using a cookie scoop for the meatballs. It is so much easier and faster than trying to roll them by hand. Although, my girls beg to help me roll the balls usually, so we have fun with that!
These flavorful teriyaki meatballs are perfect to keep on hand, I like to freeze big batches so I’m always ready for last-minute guests. Just add rice and broccoli for an easy meal For an easy twist, try my Teriyaki Meatball Foil Packets , or Crock Pot Huli Huli Meatballs , they’re just as tasty!
Ingredients for Easy Teriyaki Meatballs:
Meatballs:
- Ground beef :I find 85/15 works best
- Pa nko bread crumbs: My girls would be happy to know panko bread crumbs are made from bread with no crust! They can usually be found in the Asian foods isle, since they are a Japanese bread crumb.
- D ry minced onion: A great shortcut to a great savory taste.
- E gg: Binding ingredient
- Milk: Keeps the meatball moist.
- G round ginger: Sweet and zesty with a hint of citrus flavor to balance the flavors.
- S alt: Salt brings out all the flavors.
- Ground black pepper: Just a pinch!
Teriyaki Sauce:
- C old water: adds to the cornstarch to make it a little sticky.
- P acked light brown sugar: Adds sweetness to the sauce.
- Low-sodium soy sauce: Regular soy sauce will work, just reduce salt if needed.
- G arlic powder: It tastes sweeter and much less assertive than fresh garlic, but also without the caramelly undertones that you get from roasted or sautéd garlic
- Cornstarch : Thickens the teriyaki sauce and creates a slurry.
- Sesame oil : This oil has a nutty flavor that adds to this sauce perfectly!
Optional for Serving:
- chopped green onions for color and texture Cooked white or brown rice : Serve meatballs over rice Broccoli florets: There is just something about broccoli, rice, and teriyaki sauce that just pairs so well!
How to Make Teriyaki Meatballs:
- Preheat and Prep: Set oven to 400 degrees. Grease a 9×13-inch baking pan; set aside.
- Mix meatballs: To a large bowl, add ground beef, bread crumbs, onion, egg, milk, ginger, salt and pepper. Mix with your hands until just combined.
- Form balls: Use a 1 1/2 Tablespoon cookie scoop and scoop meat mixture into balls and place in prepared pan. Or, rub a little oil on your hands and then roll the meat mixture into roughly 1-inch balls. Bake, uncovered, for 20 minutes. Makes around 35 meatballs.
- Prepare the teriyaki sauce: Pour all of the sauce ingredients into a medium saucepan. Whisk together until no lumps remain. Heat over medium heat until it thickens, whisking occasionally. This should only take 3-5 minutes.
- Coat meatballs in sauce: When meatballs are done baking, dunk them in the teriyaki sauce.
- Serve: I love to serve these over cooked rice, garnish with chopped green onions, and serve with broccoli florets on the side.
Tips for working with Meatballs:
- Storage: To store leftover teriyaki meatballs, wrap them in foil and refrigerate. Properly stored, cooked meatballs will last for 3 to 4 days in the refrigerator or 3 to 4 months in the freezer. Do not re-freeze after thawing. Only defrost the amount you want to eat.
- Sauce it up! Add an extra water and a cornstarch slurry to this sauce to make enough to coat these meatballs without making the sauce too overpowering. Or add less cornstarch if you like your sauce less thick.
- Service, please: Serve with toothpicks as an appetizer or as a main course with rice or mashed potatoes.
- Mix your meats: Add an equal part lean ground pork to the ground beef (1:1 ratio) for extra flavor and texture in the meatball.
- Keep your cool. To keep the fat from melting and breaking down before you cook the meatballs, so keep your meat and ingredients as cold as possible.
- Be gentle! Don’t press the meatballs together too hard. That will make them tough, rubbery, and chewy. Instead use an ice cream scoop to form uniform sizes and density.
More Meatball Recipes to Try:
- Meatloaf Meatballs
- Sweet and Sour Meatballs
- Easy Chipotle Honey Meatballs
- Porcupine Meatballs
- Creamy Cajun Chicken Meatballs
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Ingredients1x2x3x
- ▢ 2 pounds lean ground beef
- ▢ ⅔ cup panko bread crumbs
- ▢ 2 tablespoon dry minced onion
- ▢ 1 large egg
- ▢ ¼ cup milk
- ▢ 1 ½ teaspoons ground ginger
- ▢ 2 teaspoons salt
- ▢ ¼ teaspoon ground black pepper
Teriyaki Sauce
- ▢ 1 ½ cup cold water
- ▢ ¾ cup packed light brown sugar
- ▢ ½ cup low-sodium soy sauce
- ▢ 1 teaspoon garlic powder
- ▢ 3 tablespoons cornstarch
- ▢ 1 teaspoon sesame oil
Instructions
- Preheat oven to 400 degrees Fahrenheit and spray a 9×13-inch baking pan with nonstick cooking spray.
- To a large bowl add the 2 pounds lean ground beef , ⅔ cup panko bread crumbs , 2 tablespoon dry minced onion , 1 large egg , ¼ cup milk , 1 ½ teaspoons ground ginger , 2 teaspoons salt , and ¼ teaspoon ground black pepper . Mix well to combine.
- Scoop the meat mixture out into 1 ½ tablespoon pieces and roll into balls, place them in the prepared baking dish. Bake uncovered for 20-25 minutes until the meatballs are cooked through.
Teriyaki Sauce
- In a medium saucepan, add the 1 ½ cup cold water , ¾ cup packed light brown sugar , ½ cup low-sodium soy sauce , 1 teaspoon garlic powder , 3 tablespoons cornstarch , and 1 teaspoon sesame oil .
- Whisk the sauce ingredients together and cook over medium heat, whisking occasionally until it thickens and no lumps remain.
- When meatballs are done baking, coat them in the teriyaki sauce and serve over cooked rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Easy Teriyaki Meatballs
Ingredients
- 2 pounds lean ground beef
- ⅔ cup panko bread crumbs
- 2 tablespoon dry minced onion
- 1 large egg
- ¼ cup milk
- 1 ½ teaspoons ground ginger
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
Teriyaki Sauce
- 1 ½ cup cold water
- ¾ cup packed light brown sugar
- ½ cup low-sodium soy sauce
- 1 teaspoon garlic powder
- 3 tablespoons cornstarch
- 1 teaspoon sesame oil
Instructions
- Preheat oven to 400 degrees Fahrenheit and spray a 9x13-inch baking pan with nonstick cooking spray.
- To a large bowl add the 2 pounds lean ground beef , ⅔ cup panko bread crumbs , 2 tablespoon dry minced onion , 1 large egg , ¼ cup milk , 1 ½ teaspoons ground ginger , 2 teaspoons salt , and ¼ teaspoon ground black pepper . Mix well to combine.
- Scoop the meat mixture out into 1 ½ tablespoon pieces and roll into balls, place them in the prepared baking dish. Bake uncovered for 20-25 minutes until the meatballs are cooked through.
Teriyaki Sauce
- In a medium saucepan, add the 1 ½ cup cold water , ¾ cup packed light brown sugar , ½ cup low-sodium soy sauce , 1 teaspoon garlic powder , 3 tablespoons cornstarch , and 1 teaspoon sesame oil .
- Whisk the sauce ingredients together and cook over medium heat, whisking occasionally until it thickens and no lumps remain.
- When meatballs are done baking, coat them in the teriyaki sauce and serve over cooked rice.
Video
Notes
Nutrition
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Easy Teriyaki Meatballs https://therecipecritic.com/easy-teriyaki-meatballs/
