These Teriyaki Meatballs are always popular and are so easy to make with just a few ingredients. They are full of flavor and can be either a party appetizer or main dish when served over rice.
We love meatballs. They’re quick, easy, good and versatile. There are lots of meatball recipes out there. I often make maple meatballs or crockpot meatballs with pasta sauce, and these teriyaki meatballs have quickly become another family favorite.
Best Type of Ground Beef for Meatballs
When making when making these meatballs, I recommend using slightly leaner beef so the meatballs don’t add a lot of grease to the sauce. Typically, we like to use beef for this recipe that’s either 85/15 or 90/10.
How to Make Teriyaki Meatballs
These meatballs are full of flavor and they come together very easily with a handful of ingredients. Before getting started, I line a baking sheet with parchment paper and then coat a cooling rack with nonstick spray.
Then, I mix the meatball recipe ingredeints in a large mixing bowl either by hand or with a wooden spoon. I form the mixed meat into individual balls by hands, and I place the meatballs on the prepared cooling rack/baking sheet.
Then, while the meatballs are baking, I make the homemade teriyaki sauce.
Yes, I suppose you can go to the grocery store and use store-bought frozen meatballs or store-bought teriyaki sauce, but we all know that food always tastes better from scratch.
How to Serve Teriyaki Meatballs
This dish can either be served as an appetizer or a main dish. If serving as an appetizer, simply serve them on a platter with toothpicks and extra teriyaki sauce on the side for dipping.
If serving as a main dish, serve over a bed of rice.
How to use Meatballs
There are so many different ways to use these meatballs! I often make a double batch so that I have extra meatballs to use for other meals. Here are some ideas for future meals:
- Appetizer: Serve on a platter with toothpicks and sauce on the side for dipping. There are endless sauces to serve with like chimichurri sauce or this teriyaki sauce.
- Pasta: Serve over spaghetti
- Lasagna: Cut up meatballs and add them to marinara before layering with noodels and cheese
- Sandwiches: Spook your meatballs into Italian hoagie rolls, top with mozzarella, broil until cheese is melted for a delicious Meatball sandwich
- 1 tbsp cornstarch
- 1/4 cup soy sauce low sodium
- 1/4 cup brown sugar packed
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 tbsp honey
- 2 lbs ground beef
- 1/2 cup Panko
- 2 egg yolks
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 1 tbsp ginger freshly grated
- 1 tsp soy sauce
- 1/2 tsp black pepper
- sesame seeds optional garnish
- Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.
- In a large bowl, combine ground beef, Panko, egg yolks, green onions, garlic, ginger, soy sauce and white pepper. Stir until well combined (I use my hands to mix). Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 40 meatballs.
- Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, approximately 20 minutes. An instant read thermometer should read 160 °F.
- While the meatballs are baking, make the Teriyaki Sauce. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.
- Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.
Other Favorite Appetizer Recipes:
One More Thing!
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Here are a few other links you may like:
- Ground Beef and Asparagus Pasta Toss
- What everybody ought to know about beef cuts
- Homemade dry rub (the secret 8:3:1:1 ratio)
- Defrosting Meat: 4 Safe & Easy Ways
- Slow Cooker Pepper Steak
- Easy 5-Can Ground Beef and Vegetable Soup
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