Go Back
–+ servings
Finished Teriyaki Meatballs Recipe glazed and topped with sesame seeds and scallions, served with greens.
Print Recipe

Teriyaki Meatballs Recipe

These teriyaki meatballs cook in one pan in about 30 minutes. A tender beef and pork blend pan-fried and tossed in a sticky homemade teriyaki glaze.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Japanese
Keyword: meatballs in teriyaki sauce, teriyaki meatball sauce, teriyaki meatballs, teriyaki meatballs recipe
Servings: 2

Equipment

Ingredients

For the Meatballs

  • 4 oz ground chicken or pork
  • 4 oz ground beef
  • 2 scallions chopped
  • 1/4 cup panko
  • 2 cloves garlic minced
  • 1 1/2 tsp grated ginger
  • 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 1/2 tsp sesame oil
  • Neutral oil for cooking

For the Teriyaki Sauce

For the Slurry

  • 1/2 tsp cornstarch
  • 1 1/2 tsp cold water

Optional Garnish

  • Sesame seeds
  • Scallions
  • Steamed greens
  • Steamed rice

Instructions

  • In a bowl, combine the ground chicken or pork, ground beef, chopped scallions, panko, garlic, ginger, salt, sugar, and sesame oil. Mix thoroughly until everything is evenly distributed.
  • Roll the meat mixture into half-inch balls and set them aside.
  • For the teriyaki sauce, combine the dark soy sauce, light soy sauce, honey, garlic, ginger, sugar, and sesame oil in a small pot and bring to a simmer. Stir the cornstarch and cold water together, add the slurry, and remove from the heat once the sauce has thickened.
  • Heat a pan over medium heat with a bit of oil. Add the meatballs and cook for about 10 minutes, rotating constantly so they brown on all sides.
  • Pour in the teriyaki sauce and glaze the meatballs, removing them from the heat once the sauce starts to caramelize.
  • Serve over a fresh bowl of rice. Optionally garnish with sesame seeds and scallions, and serve with greens.

Video

Notes

  • Don't overmix the meat. Combine just until it comes together, or the meatballs turn dense and bouncy instead of tender.
  • Wet your hands before rolling. The mixture is sticky, and a little water keeps it from clinging to your palms.
  • Keep the meatballs uniform in size so they all cook at the same rate.
  • Add the glaze off high heat. Pull the pan down to medium-low before pouring in the sauce so it doesn't scorch or seize up.

Nutrition

Calories: 480kcal | Carbohydrates: 34g | Protein: 30g | Fat: 24g