Teriyaki Meatballs
Teriyaki meatballs are a delightful blend of American and Asian flavors that can easily become the star of any meal. The tender meatballs soak up the rich, savory teriyaki sauce, creating a dish that’s both comforting and exciting. With their perfect balance of sweet and salty, these meatballs are a surefire hit, making them a go-to for weeknight dinners or gatherings.
Table of Contents
I first stumbled upon this recipe at a friends’ get-together. Everyone was buzzing about the tender, juicy meatballs glazed in a homemade teriyaki sauce, and I knew I had to ask for the recipe. The best part? They’re incredibly easy to make and take just about 30 minutes! With such an impressive flavor profile and minimal prep time, it’s no wonder these teriyaki meatballs are beloved by all who try them. I can’t wait for you to whip up a batch!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes, including prep and cook time, making it perfect for busy weeknights.
- Irresistible Flavor: Juicy meatballs packed with umami from the teriyaki sauce, complemented by the crunch of water chestnuts for texture.
- Eye-Catching Appeal: These meatballs look amazing whether served as appetizers or straight over rice, making them a hit at parties.
- Flexible Serving: Ideal for snacking, serving at parties, or even as a hearty main dish.
- Diet-Friendly Options: Easily adaptable to fit various diet preferences, such as swapping ground beef for turkey or using gluten-free breadcrumbs.
Ingredients You’ll Need
- 1 pound lean ground beef: The star ingredient that provides richness. You can swap with ground turkey for a lighter option.
- ½ pound ground pork: This adds a great flavor depth and tenderness. Chicken or tofu can be used for a different twist.
- 1 large egg: Acts as a binder for the meatballs, helping them hold their shape during cooking.
- 1 large egg yolk: Enhances richness and moisture in the meatballs.
- 1 tablespoon minced garlic: Fresh garlic brings wonderful aroma and flavor. You can use garlic powder in a pinch, but fresh is best.
- ½ cup panko bread crumbs: These Japanese-style breadcrumbs contribute crispness. Regular breadcrumbs can substitute but won’t be quite as airy.
- 3 tablespoons teriyaki sauce: Adds that iconic sweet-salty flavor the dish is known for. Consider making your own for an even fresher taste!
- ⅓ cup diced water chestnuts: They add a delightful crunch and uniqueness. Canned or fresh works well.
- 3 green onions, sliced: A fresh garnish that brightens the dish; perfect for adding a pop of color.
- ½ teaspoon freshly ground black pepper: A basic seasoning that enhances the overall flavor profile.
- ½ cup teriyaki sauce: For tossing the cooked meatballs, this coats each one with delicious flavor.
- 2 green onions thinly sliced, optional: Extra garnish for serving; adds a splash of color.
- 2 tablespoons sesame seeds, optional: Toasted sesame seeds can be sprinkled on top for added crunch and flavor.
How to Make Teriyaki Meatballs
Preheat the oven: Start by preheating your oven to 400°F. This ensures your meatballs will cook evenly and get that perfect golden color.
Mix the meatball ingredients: In a large mixing bowl, combine 1 pound of lean ground beef, ½ pound of ground pork, 1 large egg, 1 egg yolk, 1 tablespoon of minced garlic, ½ cup of panko bread crumbs, 3 tablespoons of teriyaki sauce, ⅓ cup of diced water chestnuts, 3 sliced green onions, and ½ teaspoon of freshly ground black pepper. Using your hands, gently mix until everything is just combined—don’t overwork the mixture to keep the meatballs tender.
Form the meatballs: Using a cookie scoop or your hands, form the mixture into 1 to 1½ inch meatballs. This size ensures they cook evenly and are easy to serve.
Bake the meatballs: Place the formed meatballs on a large baking sheet lined with parchment paper. Bake them for about 20 minutes, or until they’re thoroughly cooked through and the edges have turned golden brown. Once done, let them rest for 5 to 10 minutes on the baking sheet. This resting time helps the juices redistribute.
Toss in teriyaki sauce: After resting, transfer the meatballs to a serving bowl and toss them with ½ cup of teriyaki sauce. For an added touch, sprinkle sliced green onions and sesame seeds on top for visual appeal and an extra burst of flavor.
Serve and enjoy: These teriyaki meatballs are best served immediately, either on their own with toothpicks or over a bed of warm rice for a heartier meal.
Storing & Reheating
Leftover teriyaki meatballs can be stored in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate them for up to 3 days. If you’re looking to save them for later, freeze the meatballs in a single layer on a baking sheet for about two hours before transferring them into freezer-safe bags; they’ll last for up to 3 months. To reheat, warm them in the oven at 350°F for about 15 minutes or until heated through. You might notice a slight change in texture after freezing, but tossing them in a little more teriyaki sauce prior to reheating can help refresh their flavor.
Chef’s Helpful Tips
- Avoid overmixing the meat mixture to keep the meatballs light and tender.
- Use room temperature eggs for better incorporation into the meat mixture.
- If the mixture feels too wet, add more panko bread crumbs to achieve the right consistency.
- For an added flavor boost, try mixing some ginger into the terriyaki sauce for a warmer spice note.
- Preparing the meatball mixture a day ahead can help the flavors meld together well.
- Ensuring your meatballs are evenly sized will promote even cooking, making both the texture and presentation better.
Cooking at home is a joyful experience, especially when you have a recipe that brings together flavors from different cuisines. Teriyaki meatballs do just that, offering you the rich sweetness of Asian cuisine with the comfort of American fare. If you’re after a dish that’s uncomplicated yet deeply satisfying, this is it. Feel free to experiment with the garnish or side dishes, and I bet every bite will be one you cherish. Enjoy cooking and sharing this deliciousness!
Recipe FAQs
Can I use a different kind of meat?
Absolutely! While this recipe uses lean ground beef and ground pork for a savory flavor, you can swap in ground turkey, chicken, or even a combination of your favorite proteins. Just keep in mind that different meats may affect the flavor and texture slightly.
How do I make these meatballs gluten-free?
To make gluten-free teriyaki meatballs, simply use gluten-free panko bread crumbs and a gluten-free teriyaki sauce. You’ll still achieve that same delicious flavor profile without the gluten.
Can I freeze the meatballs before cooking?
Yes! You can freeze the uncooked meatballs before baking. Arrange the formed meatballs in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer the meatballs to a freezer bag. When you’re ready to cook them, bake directly from frozen, adding a few extra minutes to the cooking time.
What can I serve with teriyaki meatballs?
These delightful meatballs can be served as an appetizer with toothpicks, or paired with steamed rice and stir-fried vegetables for a complete meal. They also make a fantastic addition to a delicious rice bowl topped with fresh green onions, sesame seeds, and a drizzle of extra sauce!
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📖 Recipe Card
Teriyaki Meatballs
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 22 meatballs 1x
- Category: Dinner
- Method: Baked
- Cuisine: Asian
Description
These Teriyaki Meatballs are packed with flavor, easy to prepare, and sure to please everyone at the table. Made with ground beef and pork, they’re perfect for a quick dinner or a delightful appetizer. Enjoy their sweet and savory taste with a side of rice or on their own!
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
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine all meatball ingredients and gently mix (use your hands if needed), then form 1 to 1 1/2 inch meatballs. A cookie scoop works nicely for uniform sizes.
- Arrange the meatballs on the prepared baking sheet.
- Bake for 20 minutes or until fully cooked. Let them rest for 5 to 10 minutes on the baking sheet before serving.
- Toss the meatballs in teriyaki sauce, and add extra green onions and sesame seeds on top, if desired.
- Serve immediately with toothpicks or over rice.
Notes
For extra flavor, use fresh garlic and finely diced water chestnuts.
These meatballs freeze well, so consider making a double batch for easy meals later.
Nutrition
- Serving Size: 1 meatball
- Calories: 80
- Sugar: 1g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg
