If you are searching for a dish that balances sweet, savory, and a hint of zing, this Teriyaki Meatballs Recipe is a total game-changer. These tender, flavorful meatballs coated in a luscious homemade teriyaki sauce make for an irresistible appetizer, main course, or party snack. I just love how every bite bursts with comforting familiar flavors yet feels fresh and vibrant. Plus, the homemade sauce brings the whole dish together with perfect harmony and just the right amount of glaze. Trust me, once you try this Teriyaki Meatballs Recipe, it will quickly become one of your all-time favorites.
Ingredients You’ll Need
Getting started on this Teriyaki Meatballs Recipe is surprisingly straightforward because each ingredient plays a vital role in crafting the perfect balance of taste, texture, and color. From juicy ground beef to aromatic herbs and the magic of homemade sauce components, these essentials work together seamlessly to deliver pure deliciousness.
- 1 pound lean ground beef: The protein base that keeps the meatballs moist and hearty yet not overly fatty.
- 1 large onion (finely chopped): Adds natural sweetness and depth to the meatballs.
- 3 cloves garlic (finely chopped): Provides that unmistakable aromatic kick we all love.
- 1/4 cup cilantro (finely chopped): Lifts the flavor with fresh, herbaceous notes and a bit of color.
- 1 large egg: Acts as a binder, ensuring all the ingredients stick well together.
- 2 tablespoons breadcrumbs: Lightens the texture so the meatballs stay tender.
- 2 tablespoons sesame seeds: Adds a lovely nutty crunch and visual appeal.
- 1/4 teaspoon fine sea salt: Enhances all the natural flavors without overpowering.
- Oil (for baking): Prevents sticking and promotes even browning for perfect meatballs.
- 1 1/2 cups chicken stock: The savory liquid base that balances and enriches the teriyaki sauce.
- 5 tablespoons low sodium soy sauce: Brings classic umami and depth to the sauce.
- 1 tablespoon honey: Sweetens the sauce naturally to balance the salty soy.
- 2 1/2 tablespoons cornstarch: Thickens the sauce beautifully to coat the meatballs.
- 1/2 teaspoon garlic powder: Amplifies the garlic flavor with a subtle warmth.
- 1/2 teaspoon ground ginger: Delivers just the right zing of spice that makes teriyaki memorable.
How to Make Teriyaki Meatballs Recipe
Step 1: Prepare the Meatballs
Begin by combining all the meatball ingredients—ground beef, onion, garlic, cilantro, egg, breadcrumbs, sesame seeds, and salt—in a large bowl. Use a mixer with a hook attachment to blend everything thoroughly until the mixture is sticky and the herbs and veggies are evenly dispersed. Shape the mixture into small meatballs about 1.5 teaspoons in size and lay them on an oiled baking sheet. For better shape retention, freeze the formed meatballs for 10 minutes, though this is optional.
Step 2: Bake the Meatballs
Preheat your oven to 430°F (220°C). Then, bake the meatballs for about 10 to 12 minutes until they are cooked through and no longer pink inside. Baking rather than frying makes this recipe a bit healthier while still perfecting the juicy texture and golden exterior.
Step 3: Make the Teriyaki Sauce
While the meatballs chill and bake, whisk together the sauce ingredients—chicken stock, soy sauce, honey, cornstarch, garlic powder, and ground ginger—in a measuring jug. Pour this mixture into a skillet and bring it to a boil before simmering for 3 to 4 minutes until it thickens into that shiny, sticky teriyaki glaze you love.
Step 4: Combine and Finish
Once the meatballs are baked and the sauce is ready, gently toss the meatballs in the hot teriyaki sauce to coat them evenly. Serve immediately, allowing the glossy sauce to cling to every bite for maximum flavor impact.
How to Serve Teriyaki Meatballs Recipe
Garnishes
To elevate your Teriyaki Meatballs Recipe experience, sprinkle some toasted sesame seeds and finely chopped green onions over the saucy meatballs. This adds crunchy texture and vibrant color, making each bite even more exciting and visually appealing.
Side Dishes
These meatballs pair wonderfully with steamed jasmine rice or fluffy white rice, which soaks up any sauce drippings perfectly. For a fresh side, a simple cucumber salad or sautéed bok choy balances the richness with crispness and zest.
Creative Ways to Present
Turn your Teriyaki Meatballs Recipe into party perfection by threading them onto skewers with pineapple chunks and bell peppers for a fun kabob style. Alternatively, pile them on soft slider buns for adorable teriyaki meatball sliders that are guaranteed crowd-pleasers.
Make Ahead and Storage
Storing Leftovers
You can store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Keep the meatballs and sauce together to preserve their moist texture and full flavor.
Freezing
If you want to prep ahead, freeze the cooked meatballs on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat the meatballs gently on the stovetop in a skillet over medium heat until warmed through, adding a splash of water or extra sauce if needed to keep them moist. Avoid microwaving to maintain their texture and taste.
FAQs
Can I use ground chicken or turkey for this Teriyaki Meatballs Recipe?
Absolutely! Ground chicken or turkey works wonderfully if you prefer a lighter meat. Just be careful to not overcook since these proteins can dry out faster than beef.
Is there a way to make this recipe gluten-free?
Yes, simply substitute the breadcrumbs with gluten-free breadcrumbs and use tamari or a gluten-free soy sauce to keep the flavor intact.
Can I prepare the meatballs in advance without freezing?
Definitely. You can shape the meatballs and keep them in the fridge for up to 24 hours before baking. Just cover them well to prevent drying out.
How spicy is the Teriyaki Meatballs Recipe?
This recipe is mild in spice, focusing more on sweet and savory notes. However, you can add a pinch of chili flakes or Sriracha to the sauce for a spicy kick if you like.
What is the best way to serve leftovers?
Leftover meatballs work great in a sandwich, tossed into stir-fried noodles, or even served atop a fresh salad for a quick, flavorful meal.
Final Thoughts
This Teriyaki Meatballs Recipe is such a heartwarming dish that brings comfort and joy with every bite. Whether for family dinners, weeknight meals, or entertaining guests, it’s a versatile, crowd-pleasing recipe you’ll want in your regular rotation. Go ahead and give it a try—you’re going to love how simple ingredients come together to create such a sensational flavor experience!
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Teriyaki Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Description
These Teriyaki Meatballs offer a delicious fusion of savory and sweet flavors with tender ground beef meatballs baked to perfection and coated in a rich, homemade teriyaki sauce. Perfect as a flavorful appetizer or main dish, they bring an Asian-inspired twist to a classic comfort food.
Ingredients
Meatballs
- 1 pound lean ground beef
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 large egg
- 2 tablespoons breadcrumbs
- 2 tablespoons sesame seeds
- 1/4 teaspoon fine sea salt
- Oil (for baking)
Sauce
- 1 1/2 cups chicken stock
- 5 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Instructions
- Make the meatballs: In a large bowl, combine the ground beef, finely chopped onion, garlic, cilantro, egg, breadcrumbs, sesame seeds, and sea salt. Using a mixer with a hook attachment, mix thoroughly until the mixture binds together and the ingredients are evenly distributed. Shape the mixture into small meatballs roughly 1.5 teaspoons in size and arrange them on a lightly oiled baking sheet. Optional: Freeze the meatballs for 10 minutes to help maintain their shape during baking.
- Bake the meatballs: Preheat your oven to 430°F (220°C). Place the baking sheet with the meatballs in the oven and bake for 10-12 minutes or until the meatballs are cooked through and no longer pink in the center.
- Make the sauce: While the meatballs are baking (and optionally freezing), prepare the teriyaki sauce by whisking together the chicken stock, low sodium soy sauce, honey, cornstarch, garlic powder, and ground ginger in a measuring jug. Pour the sauce into a skillet and bring it to a boil over medium-high heat. Reduce the heat and simmer for 3-4 minutes, stirring frequently, until the sauce thickens.
- Finish the dish: Once the meatballs are baked, transfer them into the skillet with the hot teriyaki sauce. Gently toss the meatballs to ensure they are fully coated in the sauce. Serve the teriyaki meatballs immediately for the best flavor and texture.
Notes
- Freezing the meatballs before baking helps maintain their shape and prevents them from falling apart.
- Using low sodium soy sauce controls the saltiness of the sauce for a balanced flavor.
- The cornstarch acts as a thickener to give the sauce a glossy finish and perfect consistency.
- Sesame seeds add a nice texture and subtle nutty flavor to the meatballs.
- Serve with steamed rice or vegetables for a complete meal.
