Name: Teriyaki Meatballs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 pound lean ground beef; ½ pound ground pork; 1 large egg room temperature; 1 large egg yolk; 1 tablespoon minced garlic fresh is best; ½ cup panko bread crumbs; 3 tablespoons teriyaki sauce; ⅓ cup diced water chestnuts; 3 green onions sliced; ½ teaspoon freshly ground black pepper; ½ cup teriyaki sauce; 2 green onions thinly sliced, optional; 2 tablespoons sesame seeds optional

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Teriyaki Meatballs are a delightful fusion of American comfort food and Asian flavor, boasting a unique taste that’s both savory and slightly sweet. When I first stumbled upon this recipe, I was instantly captivated by the idea of juicy meatballs coated in a glossy teriyaki glaze. Since then, these flavorful bites have become a staple in my home, perfect for gatherings or a cozy family dinner. Whether served as an appetizer or paired with rice as a main dish, these meatballs always leave everyone wanting more.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Teriyaki Meatballs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Teriyaki Meatballs

What makes this recipe particularly appealing is its ease and versatility. With just a few simple ingredients and a 30-minute cook time, you’ll have a plateful of succulent teriyaki meatballs that can easily impress guests or satisfy a midnight snack craving. The enticing aroma that fills your kitchen as they bake is just the cherry on top! You’ll find this dish to be an effortless and fun addition to your culinary repertoire—so let’s dive in!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes, these meatballs are a breeze to whip up!
Irresistible Flavor: Each bite has a delightful balance of savory and sweet, thanks to the teriyaki sauce.
Eye-Catching Appeal: Beautifully glazed and garnished, they’re as pleasing to look at as they are to eat.
Flexible Serving: Perfect for parties, game days, or a cozy family meal—these meatballs fit any occasion!
Diet-Friendly Options: Easily adaptable for gluten-free diets using gluten-free panko or soy sauce.

Ingredients You’ll Need

1 pound lean ground beef: The base of our meatballs, providing rich flavor and texture. You can substitute this with ground turkey if you’re looking for a leaner option.
½ pound ground pork: This adds moisture and enhances the overall flavor profile. Ground chicken can also work well.
1 large egg (room temperature): Binds the meatballs together; for a vegan version, flaxseed meal can serve as a replacement.
1 large egg yolk: Additional moisture and richness. This is optional if you are using a solid egg alternative.
1 tablespoon minced garlic: Fresh garlic infuses a wonderful aroma; jarred minced garlic is a shortcut option if needed.
½ cup panko bread crumbs: These crispy crumbs help to keep the meatballs tender. Substitute with regular bread crumbs or crushed cornflakes for a gluten-free option.
3 tablespoons teriyaki sauce: This is the flavor hero that makes the meatballs shine.
⅓ cup diced water chestnuts: Adds a satisfying crunch; substitute with chopped bell peppers for a different texture.
3 green onions (sliced): For a fresh, mild onion flavor. Feel free to use red or yellow onions if you don’t have green onions on hand.
½ teaspoon freshly ground black pepper: A simple seasoning that enhances the flavor without overpowering it.
½ cup teriyaki sauce (for tossing): Use a high-quality or homemade teriyaki sauce for the best flavor.
2 green onions (thinly sliced, optional): For garnish and an extra touch of freshness.
2 tablespoons sesame seeds (optional): A delightful crunch and nutty flavor to finish off the dish beautifully.

How to Make Teriyaki Meatballs

Preheat the Oven: Start by preheating your oven to 400°F. This way, your meatballs will be perfectly baked when you’re ready to pop them in. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Combine Ingredients: In a large mixing bowl, combine the lean ground beef, ground pork, room temperature egg, egg yolk, minced garlic, panko bread crumbs, 3 tablespoons teriyaki sauce, diced water chestnuts, sliced green onions, and freshly ground black pepper. Gently stir together the ingredients, using your hands if needed, until just combined. Overmixing can lead to tough meatballs, so be gentle!

Form Meatballs: Using a cookie scoop or your hands, portion the mixture into uniform meatballs about 1 to 1 ½ inches in size. This helps them bake evenly. Place the meatballs on the prepared baking sheet, ensuring they have space in between for proper baking.

Bake to Perfection: Bake the meatballs for about 20 minutes or until they’re thoroughly cooked. You can check for doneness by ensuring the inside temperature reaches 160°F or by looking for a golden color at the edges.

Let Them Rest: Once done, remove the meatballs from the oven and let them rest on the baking sheet for 5 to 10 minutes. This pause allows the juices to redistribute, keeping them tender and delicious.

Toss in Teriyaki Sauce: Toss the warm meatballs in ½ cup teriyaki sauce, coating them evenly. If you like, celebrate with an extra sprinkle of sliced green onions and sesame seeds for a pop of color and flavor.

Serve Your Creation: Serve immediately with toothpicks as a fantastic appetizer, or over a bed of rice for a satisfying meal. Either way, these meatballs are sure to be a hit!

Storing & Reheating

To store leftover meatballs, let them cool and place them in an airtight container in the refrigerator. They can stay fresh for up to 3 days. If you’re looking to keep them longer, freeze them! Arrange cooled meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be stored for up to 3 months. To reheat, pop them in the oven at 350°F for about 15 minutes, or microwave them in short bursts until warmed through. Keep in mind that freezing might change their texture slightly, so you may want to refresh them with a bit of teriyaki sauce before serving.

Chef’s Helpful Tips

Avoid overmixing the meat mixture; this keeps your meatballs tender and juicy.
For best results, use room-temperature eggs, as they mix in more smoothly. Cold ingredients can affect the bonding.
If you’re short on time, form the meatballs ahead and store them in the fridge for up to 24 hours before baking.
To avoid dry meatballs, make sure not to bake them too long. Checking for doneness with a thermometer ensures perfect results.
Enhance flavor by adding a teaspoon of grated ginger to your mixture for a delightful zing.
Meatballs can also be made ahead and frozen before baking, which means a quick meal is always on hand!

Teriyaki meatballs are not only simple but also incredibly versatile, fitting into various meals and occasions. The savory flavors will engage your taste buds, while the easy preparation keeps your kitchen experience stress-free. I encourage you to play around with the recipe, swapping ingredients where you like, or even experimenting with different dipping sauces. Enjoy every flavor-packed bite, and don’t hesitate to share with friends and family—there’s more than enough for everyone!

Recipe FAQs

Can I use only ground beef for this recipe?

Absolutely! You can use just 1 ½ pounds of lean ground beef if you prefer a single meat type. It’s the blend of beef and pork that adds depth of flavor, but pure beef will still yield delicious results.

What can I substitute for teriyaki sauce?

If you’re in a pinch, you can use soy sauce mixed with brown sugar or honey for a quick homemade teriyaki sauce. Other delicious options include hoisin sauce or sweet chili sauce.

How do I know when the meatballs are done?

The best way to ensure your meatballs are cooked through is to use a meat thermometer. They should reach an internal temperature of 160°F. Alternatively, a visual check for doneness is also effective—look for juices running clear and a light golden-brown exterior.

Can I make these meatballs ahead of time?

Certainly! You can prepare them a day in advance and store them uncooked in the refrigerator until you’re ready to bake. Flavors can meld beautifully overnight, making them even tastier!

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Teriyaki Meatballs

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Author: Peter
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 22 meatballs 1x
Category: Main Dishes
Method: Baking
Cuisine: Asian

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Description

These Teriyaki Meatballs are a delightful treat, combining ground beef and pork with fresh garlic and water chestnuts. They are easy to prepare and perfect for a quick dinner that the whole family will love!

Ingredients

Scale

1 pound lean ground beef
½ pound ground pork
1 large egg room temperature
1 large egg yolk
1 tablespoon minced garlic fresh is best
½ cup panko bread crumbs
3 tablespoons teriyaki sauce
⅓ cup diced water chestnuts
3 green onions sliced
½ teaspoon freshly ground black pepper
½ cup teriyaki sauce
2 green onions thinly sliced, optional
2 tablespoons sesame seeds optional

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Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the meatball ingredients and mix gently (using your hands if necessary) to form meatballs about 1 to 1 ½ inches in size.
Arrange the meatballs on the prepared baking sheet.
Bake for 20 minutes or until cooked through. Allow the meatballs to rest for 5 to 10 minutes on the baking sheet.
Toss the meatballs in teriyaki sauce and sprinkle with additional green onions and sesame seeds if desired.
Serve immediately with toothpicks or over rice.