teriyaki meatball recipe
The Best teriyaki meatball recipe
The teriyaki glaze adds a depth of flavor that’s hard to beat, and the meatballs hold up well whether you’re grilling them outside or baking them indoors. It’s a great way to use up leftover meat or ground beef, making it a budget-friendly option too. Plus, the natural sugars in the sauce balance out the protein, so it’s not too heavy, but still satisfying. It’s the kind of dish that feels like a treat without being overly indulgent—perfect for a casual meal or a little something extra for a special occasion.
Classic Homemade Teriyaki Meatballs
A simple, flavorful teriyaki meatball recipe that’s perfect for weeknight dinners. These tender meatballs soak up a sweet-savory glaze for a restaurant-quality bite.
🥘Ingredients
- 1 lb ground beef (80/20 blend)
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp sesame oil
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, and red pepper flakes. Mix until evenly coated. -
2
Roll meatballs into 1-inch balls and place them on a baking sheet lined with parchment paper. Bake for 15 minutes. -
3
In a small saucepan, combine soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Simmer for 5 minutes until slightly thickened. -
4
Reduce oven temperature to 375°F. Pour the teriyaki sauce over the meatballs and bake for another 15–20 minutes, until the meatballs are cooked through and the sauce is glossy.
🔧Equipment
- Mixing bowls
- Meat grinder or food processor
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Teriyaki Meatballs Works
❓ Frequently Asked Questions About Teriyaki Meatballs
How do I ensure my meatballs stay moist after baking?
Use a light coating of teriyaki glaze before baking, then brush again halfway through cooking to lock in moisture. Alternatively, wrap the meatballs tightly in foil and bake at a slightly lower temperature (350°F) for a longer time to prevent drying out.
Can I substitute ground turkey for ground beef in this recipe?
Yes, you can. Ground turkey works well, but adjust the seasoning slightly—add a pinch more salt and a tiny bit more soy sauce to compensate for its milder flavor. Keep the cooking time the same.
What if I don’t have a meatball press?
No press is needed! Roll the mixture into balls by hand, pressing gently to form even shapes. For consistency, use a small glass or silicone mold to shape them before cooking.
How can I make the sauce thicker?
Simmer the teriyaki sauce on the stovetop for 5–7 minutes until it reduces slightly. Stirring in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cooking it down for 1–2 minutes also thickens it without altering the flavor.
Can I freeze these meatballs before cooking?
Absolutely. Freeze cooked meatballs on a tray first to prevent sticking, then transfer to a bag or container. Cook from frozen by adding 2–3 extra minutes to the bake time. Thaw in the fridge overnight before reheating in sauce.
