Teriyaki Meatballs
Juicy and flavorful teriyaki meatballs coated in a glossy, sweet, and savory sauce. Perfect for a cozy weeknight meal or a gathering.
Ingredients
Meatball Ingredients
- 1 lb 80/20 ground beef Provides the juiciness and rich flavor.
- 1 large egg Binds the mixture together for perfect meatball texture.
- ⅓ cup panko Adds crunch and lightness to the meatballs.
- ½ tbsp soy sauce Infuses a salty depth of flavor.
- ½ tsp salt Enhances overall taste.
- ½ tsp black pepper Offers a gentle kick.
- ½ tsp garlic powder Provides a savory base note.
- ¼ tsp ground ginger Adds warmth and a bit of zing.
- 2 scallions thinly sliced Brings freshness and a lovely crunch.
Teriyaki Sauce Ingredients
- ⅓ cup soy sauce The heart of the teriyaki sauce.
- 1½ cups water Helps create the sauce.
- ½ tsp ground ginger Boosting sweet and spicy flavor.
- ¼ tsp garlic powder Another layer of deliciousness in the sauce.
- ¼ cup honey Sweetens the sauce beautifully.
- 1 tbsp rice vinegar Adds tanginess that pairs perfectly with the sweetness.
- 1 tbsp cornstarch Thickens the sauce for that perfect glaze.
- 1 tbsp water Used to mix with cornstarch for thickening.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground beef, egg, panko, soy sauce, salt, pepper, garlic powder, and ginger. Mix until well combined without overmixing.
- Scoop out portions (about 1-2 tablespoons) and roll them into balls.
- Place the meatballs on a lined baking sheet in a single layer with space in between.
Cooking
- Bake meatballs in the oven for 20-25 minutes until browned and cooked through.
- While the meatballs bake, prepare the teriyaki sauce by mixing soy sauce, water, ginger, garlic powder, honey, rice vinegar, and cornstarch mixed with water in a saucepan.
- Bring the mixture to a simmer over medium heat, stirring until thick and glossy, about 3-5 minutes.
Serving
- Once the meatballs are done, toss them in the teriyaki sauce until well coated.
- Serve warm over rice or noodles, garnished with extra sliced scallions.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can freeze cooked meatballs for up to 3 months. Reheat by baking at 350°F (175°C) for about 10-12 minutes.