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Delicious teriyaki meatballs glazed with a sweet and savory sauce.

Teriyaki Meatballs

These Teriyaki Meatballs are easy to prepare, bursting with flavor, and sure to please everyone around the dinner table. Perfect for weeknights, they can be served with rice, in a sub, or as tasty appetizers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound 80/20 ground beef A flavorful blend to keep the meatballs juicy and tender.
  • 1 large egg Acts as a binder, keeping everything together.
  • ⅓ cup panko These crispy crumbs add texture and lightness.
  • ½ tablespoon soy sauce A splash of savory goodness.
  • ½ teaspoon salt Enhances the flavor beautifully.
  • ½ teaspoon ground black pepper A warm kick to balance sweetness.
  • ½ teaspoon garlic powder For that beloved garlic aroma.
  • ¼ teaspoon ground ginger Adds a warm spice that’s key to teriyaki.
  • 2 pieces scallions (thinly sliced) For fresh, sharp notes in the meatballs.
For the Teriyaki Sauce
  • ⅓ cup soy sauce Our sauce’s base, bringing a rich umami flavor.
  • 1½ cups water Helps make the sauce silky and pourable.
  • ½ teaspoon ground ginger A little extra warmth for the sauce.
  • ¼ teaspoon garlic powder More garlic goodness, always welcome.
  • ¼ cup honey The sweet magic that binds it all.
  • 1 tablespoon rice vinegar A zingy counterpoint to the sweetness.
  • 1 tablespoon cornstarch Thickens the sauce to glaze the meatballs perfectly.
  • 1 tablespoon water A little extra to smooth out the cornstarch.

Method
 

Preparation
  1. Preheat your broiler.
  2. Line a baking sheet with aluminum foil and lightly grease it with olive oil or cooking spray.
  3. In a large mixing bowl, combine the ground beef, egg, panko, soy sauce, salt, black pepper, garlic powder, ground ginger, and the white parts of the scallions. Mix until you can’t see any more streaks of egg.
  4. Form the meat mixture into meatballs about 1½ inches in diameter. Arrange the meatballs on the prepared baking sheet.
Broiling
  1. Set the meatballs under the broiler on the middle rack in the oven and broil for 5 minutes. Flip them over and let them broil for an additional 5 minutes, until they’re browned and crisp.
Making the Sauce
  1. In a large saucepan, whisk together the soy sauce, water, ground ginger, garlic powder, honey, and rice vinegar. Bring this mixture to a simmer over medium heat.
  2. In a small bowl, whisk together the cornstarch and 1 tablespoon water until smooth. Stir the cornstarch mixture into the simmering sauce and cook, whisking continuously, until thickened to a glaze.
Combining
  1. Once the meatballs are done broiling, transfer them to the saucepan with the teriyaki sauce. Toss gently until they are well coated.
Serving
  1. Garnish with the green parts of the scallions and serve over rice or in a sub.

Notes

Avoid overmixing the meat to prevent tough meatballs. Allow the sauce to simmer longer if it's too thin. Leftovers can be stored in an airtight container for up to three days or frozen for longer storage.