Teriyaki Meatballs: A Delicious and Easy Recipe for Your Next Meal

Teriyaki meatballs are a delightful fusion of flavors that bring a taste of Japan right to your dinner table. As someone who has always been captivated by the rich, savory notes of teriyaki sauce, I can assure you that these meatballs are not just a meal; they are an experience. The history of teriyaki dates back to the 17th century in Japan, where it was originally a cooking technique that involved grilling or broiling meat with a glaze of soy sauce, mirin, and sugar. Today, teriyaki meatballs have become a beloved dish worldwide, celebrated for their sweet and tangy flavor profile, tender texture, and the convenience they offer for busy weeknight dinners.

People love teriyaki meatballs not only for their incredible taste but also for their versatility. Whether served over rice, in a sandwich, or as an appetizer at a gathering, they never fail to impress. The combination of juicy meatballs coated in a luscious teriyaki glaze creates a mouthwatering dish that is sure to please everyone at the table. Join me as we dive into this delicious recipe that will surely become a favorite in your household!

Ingredients:

• 1 pound ground beef (or ground turkey for a lighter option)
• 1/2 cup breadcrumbs (preferably panko for extra crunch)
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 large egg
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 1 tablespoon cornstarch (optional, for thickening the sauce)
• 1 tablespoon water (if using cornstarch)
• Sesame seeds and additional green onions for garnish

Preparing the Meatballs

Let’s get started on making those delicious teriyaki meatballs! First, we need to prepare the meatball mixture.

1. In a large mixing bowl, combine the ground beef (or turkey) with the breadcrumbs. I like to use panko breadcrumbs because they give the meatballs a nice texture.
2. Add the finely chopped green onions, minced garlic, and grated ginger to the bowl. The ginger adds a wonderful flavor that pairs perfectly with the teriyaki sauce.
3. Crack the egg into the mixture. This will help bind everything together.
4. Pour in the soy sauce and sesame oil. These ingredients will infuse the meatballs with that classic teriyaki flavor.
5. Season with black pepper and salt. Remember, the soy sauce is already salty, so you don’t need too much extra salt.
6. Using your hands, mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
7. Once mixed, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get around 20-24 meatballs, depending on the size you choose.

Cooking the Meatballs

Now that we have our meatballs ready, it’s time to cook them. You can either bake or pan-fry them, but I prefer pan-frying for that lovely golden crust.

1. Heat a large skillet over medium heat and add a tablespoon of oil (vegetable or sesame oil works well). Allow the oil to heat up for a minute.
2. Carefully place the meatballs in the skillet, making sure not to overcrowd the pan. You may need to do this in batches.
3. Cook the meatballs for about 5-7 minutes, turning them occasionally to ensure they brown evenly on all sides. You want them to be golden brown and cooked through.
4. Once cooked, remove the meatballs from the skillet and set them aside on a plate lined with paper towels to absorb any excess oil.

Making the Teriyaki Sauce

While the meatballs are cooking, let’s whip up a quick teriyaki sauce to coat those delicious meatballs.

1. In a small saucepan, pour in the teriyaki sauce. If you want a thicker sauce, mix the cornstarch with water in a separate bowl until smooth, then add it to the saucepan.
2. Heat the saucepan over medium heat, stirring occasionally. If you’re using cornstarch, keep stirring until the sauce thickens, which should take about 2-3 minutes.
3. Once the sauce has thickened to your liking, remove it from the heat. If you prefer a thinner sauce, you can skip the cornstarch altogether.

Assembling the Dish

Now comes the fun part—combining everything together!

1. In the same skillet you used for the meatballs, pour in the teriyaki sauce. If there’s any leftover oil or bits from the meatballs, that’s okay; it adds flavor!
2. Carefully add the cooked meatballs back into the skillet, gently tossing them in the sauce to coat them evenly. Let them simmer in the sauce for about

Conclusion:

In summary, these Teriyaki Meatballs are an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of savory, sweet, and tangy flavors creates a delightful experience that will have everyone coming back for seconds. Plus, they are incredibly versatile! You can serve them over a bed of fluffy rice, alongside steamed vegetables, or even in a sub sandwich for a fun twist. If you’re feeling adventurous, consider adding some crushed pineapple to the meat mixture for a tropical flair, or swap out the ground meat for turkey or plant-based alternatives to suit your dietary preferences. The possibilities are endless! I encourage you to give this Teriyaki Meatballs recipe a try and make it your own. Once you do, I would love to hear about your experience! Share your thoughts, variations, and any creative twists you come up with. Cooking is all about experimenting and having fun, so let’s connect and inspire each other in the kitchen! Happy cooking!

Print