Easy Teriyaki Meatballs (30 Minute Meal!)

No one can resist these flavorful, juicy teriyaki meatballs coated with a simple homemade teriyaki glaze. They are a family favorite main dish served with rice, but they also make great appetizers served with toothpicks!

Whip up a double batch of meatballs and freeze half of them for a no-fuss dinner later on. Your family will thank you!

Why you need to make these teriyaki meatballs:

• They come together in just minutes, and since the meatballs are baked, you can whip up the sauce while they cook.
• The simple homemade teriyaki sauce is tangy, and just plain finger licking good!
• You can serve them as an appetizer or a main dish.
• Meatballs are always a hit with kids and adults alike, and this recipe has no crazy ingredients, so it’s sure to become a family favorite!

How to make teriyaki meatballs:

1. PREP – Preheat your oven to 400 degrees. Spray a large rimmed baking sheet with cooking spray.
2. MEAT MIXTURE – In a large bowl, combine ground beef, eggs, panko crumbs, salt, pepper, ginger, garlic powder, milk, worcestershire, and dry minced onion. Gently mix together with your hands or a large spoon.
3. FORM – Roll meat mixture into 1 1/4″ sized meatballs. I like to use a 1 1/2 tablespoon cookie scoop so they are all the same size.
4. BAKE – Arrange meatballs on your prepared pan. Bake at 400° for about 15-20 minutes, or until internal temperature is 160°, and meatballs are browned all the way through.
5. SAUCE – Prepare the sauce while the meatballs are cooking. In a large soup pot, combine the soy sauce, sugar, cold water, cornstarch, rice vinegar, and ginger. Whisk until cornstarch is dissolved. Cook and whisk over medium high heat until boiling and thickened.
6. SERVE – When meatballs are done, transfer into the pot of sauce. Stir until evenly coated.
   Either serve with toothpicks as an appetizer, or serve over rice for a main dish.

How to store leftover meatballs?

If you have any leftover meatballs, place the meatballs and the sauce in an airtight container. They will last for 3-4 days in the fridge.

To reheat, you can simply heat them in the microwave. Or you can heat them over low heat in a saucepan with a bit of water.

You can also freeze the cooked meatballs. I like to flash freeze them in a single layer on a cookie sheet, then transfer them to ziplock bags. They will last for 4-5 months in the freezer. Let them thaw in the refrigerator

I like to make the sauce right before serving, but you can freeze them with the sauce. Place the cooled meatballs and sauce in a heavy duty ziplock bag and squeeze out the air. They will keep for 2-3 months in the freezer.

What to serve with teriyaki meatballs?

• We like ours over plain white rice or butter rice, but you can use brown rice, or even pasta.
• A simple side of steamed broccoli is a great way to round out the meal, and you can’t go wrong with a side salad.
• I’m pretty obsessed with this Oriental ramen salad. 🙂

VARIATIONS:

• If you feel so inclined, you can substitute ground turkey or chicken for the ground beef.
• Using half ground beef and half ground pork is also tasty.
• For a nice crunch and a pop of color, add some diced red and green peppers to the sauce and cook just for a couple of minutes before adding the meatballs.
• Pineapple chunks add a yummy sweet flavor that compliments the teriyaki perfectly.

MORE EASY GROUND BEEF RECIPES:

• Ranch Burgers
• Philly Cheese Steak Sloppy Joes
• Doritos Taco Salad Recipe
• Salisbury Steak
• Ground Beef Lo Mein
• Cheesy Taco Pasta

TERIYAKI MEATBALL RECIPE

Teriyaki Meatballs

Kara Cook

Juicy flavorful meatballs with a sweet and tangy teriyaki sauce. Absolutely delicious served alone or over rice!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Main Dish- Beef

Cuisine Asian

Servings 10 servings

Calories 212 kcal

Ingredients

  

1x2x3x

Meatballs:

• 2 pounds lean ground beef
• 2 eggs
• ⅔ cup panko bread crumbs
• 1 ½ tsp salt
• ½ tsp pepper
• 1 tsp ground ginger
• ¼ tsp garlic powder
• 3 Tbsp milk
• 1 ½ tsp worcestershire sauce
• 3 Tbsp dry minced onion

Sauce:

• ⅓ cup soy sauce
• ½ cup sugar
• 1 cup cold water
• 2 Tbsp cornstarch
• 1 Tbsp rice vinegar
• ½ tsp ground ginger

Instructions

 

• Spray a large cookie sheet with cooking spray. Preheat your oven to 400°.
• Combine ground beef, eggs, panko crumbs, salt, pepper, ginger, garlic powder, milk, worcestershire, and minced onion in a large bowl. Mix together with your hands until just combined.
• Use a 1 1/2 tablespoon scoop to scoop meat mixture, then form into meatballs.
• Place meatballs on the cookie sheet and bake at 400 degrees for 15-20 minutes or until browned all the way through. Internal temperature should be 160°.
• While the meatballs are baking, prepare the sauce. In a large soup pot, whisk together the soy sauce, sugar, cold water, cornstarch, vinegar, and ginger until cornstarch is dissolved.
• Turn heat to medium high. Cook and whisk until the mixture boils and thickens, usually 3-5 minutes.
• When meatballs are done, transfer them to the pot of sauce and stir to coat.
• Serve meatballs and sauce over hot cooked rice, garnish with sesame seeds if desired.

Notes

• I like my meatballs with crispy edges, so I like to broil them for the last 5 minutes, shaking the pan every 30-60 seconds.
• I usually get around 50 meatballs, your number may vary depending on the size you roll them.

Nutrition

Serving: 5meatballsCalories: 212kcalCarbohydrates: 17gProtein: 22gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 90mgSodium: 898mgPotassium: 395mgFiber: 0.5gSugar: 11gVitamin A: 56IUVitamin C: 1mgCalcium: 34mgIron: 3mg

Keyword teriyaki meatballs

Tried this recipe?Let us know how it was!

These terriyaki meatballs go quickly, so make sure you have plenty if you’re feeding a crowd. Don’t be surprise when people want seconds (or thirds).