Teriyaki Meatballs
Teriyaki meatballs are a delightful fusion of flavors that transport your taste buds straight to a bustling Asian street market while being right at home on your dinner table. With their tender bite and sweet, savory glaze, each meatball is a little burst of happiness. These beauties not only shine as an appetizer, but they can also take center stage as a satisfying main dish, served over a fragrant bed of rice.
Table of Contents
The first time I created this recipe, a few friends dropped by unexpectedly, and I had some ground meat in the fridge. In a pinch, I whipped up these teriyaki meatballs, tossing them in a homemade teriyaki sauce that I always keep on hand. Their happy faces told me I had found something special. Trust me; you’ll be making these often once you experience their magic, and they’re so easy to whip up!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes, these teriyaki meatballs are perfect for busy weeknights or last-minute gatherings.
- Irresistible Flavor: Juicy meatballs infused with fresh garlic and coated in a sweet and tangy sauce to make your mouth water.
- Eye-Catching Appeal: Their glossy glaze and vibrant green onions make for an impressive presentation.
- Flexible Serving: Enjoy them as finger food with toothpicks, or serve atop rice for a more substantial meal.
- Diet-Friendly Options: Easily adaptable for gluten-free diets with the right teriyaki sauce or wrapping veggies for healthier options.
Ingredients You’ll Need
- 1 pound lean ground beef: This gives your meatballs a hearty texture. You can substitute with ground turkey for a leaner option.
- ½ pound ground pork: Adds moisture and flavor. If you’re avoiding pork, try using more ground beef.
- 1 large egg: Acts as a binder for the meatballs; be sure it’s at room temperature for better mixing.
- 1 large egg yolk: This enhances richness. You can skip it, but the texture might change slightly.
- 1 tablespoon minced garlic: Fresh garlic adds a robust flavor; jarred minced garlic works if you don’t have fresh on hand.
- ½ cup panko bread crumbs: These light crumbs keep the meatballs airy. Traditional bread crumbs can substitute, but expect a denser result.
- 3 tablespoons teriyaki sauce: Imparts that signature sweet and savory flavor. Homemade or store-bought both work well.
- ⅓ cup diced water chestnuts: For crunch! If unavailable, finely chopped bell pepper can provide a similar texture.
- 3 green onions, sliced: Adds freshness to your meatballs and the finishing touch once served.
- ½ teaspoon freshly ground black pepper: Enhances overall flavor. Feel free to adjust based on your preference.
- ½ cup teriyaki sauce (for tossing): The final glaze that coats your meatballs beautifully. Use low-sodium if watching your salt intake.
- 2 green onions, thinly sliced (optional): For garnish and additional color.
- 2 tablespoons sesame seeds (optional): Sprinkle these for a nutty flavor and appealing crunch.
How to Make Teriyaki Meatballs
Preheat your oven: Set your oven to 400°F. This temperature will give your meatballs a nice golden exterior while keeping them juicy inside. Line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
Mix the ingredients: In a large mixing bowl, combine 1 pound of lean ground beef, ½ pound of ground pork, 1 large egg, 1 large egg yolk, 1 tablespoon minced garlic, ½ cup panko bread crumbs, 3 tablespoons teriyaki sauce, ⅓ cup diced water chestnuts, 3 green onions, and ½ teaspoon black pepper. Gently stir everything together, trying not to overmix to keep your meatballs tender. Using your hands can help you combine them nicely.
Shape the meatballs: Use a cookie scoop to portion out the meat mixture into 1 to 1½ inch balls. This method ensures uniform cooking and good presentation. Place them on the prepared baking sheet, spaced out evenly for better air circulation.
Bake the meatballs: Slide the baking sheet into the preheated oven and bake for about 20 minutes. They’ll be ready when they’re cooked through and slightly browned on top, signaling those delightful caramelized flavors.
Rest and toss: Once out of the oven, let your meatballs rest on the baking sheet for 5 to 10 minutes — this lets the juices redistribute, making them even more succulent. Toss them gently in ½ cup of teriyaki sauce for that perfect glaze. If desired, sprinkle the additional sliced green onions and sesame seeds for a beautiful finish.
Serve immediately: You’re ready to serve these juicy meatballs! Use toothpicks for an easy appetizer, or nestle them over rice for a mouthwatering main dish.
Storing & Reheating
After enjoying your teriyaki meatballs, you can store any leftovers at room temperature for about 2 hours. For longer storage, place them in an airtight container in the fridge for up to 3 days. If you want to keep them for even longer, freeze them for up to 3 months. To reheat, simply place them in a preheated oven at 350°F for about 15-20 minutes, ensuring they are heated through. The texture may slightly change after freezing, but a quick toss in some extra teriyaki sauce can refresh that delightful glaze!
Chef’s Helpful Tips
- Avoid overmixing the meat mixture. This can lead to tough meatballs, so be gentle when combining.
- Be sure to let the meats come to room temperature before mixing, which helps the ingredients blend better.
- Monitor them closely while baking; ovens can vary. Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F.
- Experiment with spices! Add a touch of ginger or red pepper flakes for a mild kick.
- If you want to meal prep, you can freeze uncooked meatballs and cook them directly from frozen; adjust baking time slightly.
Making a delicious dish like teriyaki meatballs at home not only satisfies your cravings but also allows for some culinary creativity to shine through. Each ingredient plays a role in building flavor and texture. Feel free to play around with the sauce or spices based on your preferences. With their blend of taste and speediness in preparation, these meatballs are bound to become a staple in your household. Enjoy every bite!
Recipe FAQs
Can I use different types of ground meat?
Absolutely! You can substitute the ground beef and pork with ground chicken or turkey for a lighter option. Just bear in mind that leaner meats may require a bit more moisture, so consider adding an extra egg or a splash of sauce.
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs ahead of time and refrigerate them for up to 24 hours before cooking. This not only saves you time but allows the flavors to meld beautifully. Just remember to let them come to room temperature before baking for even cooking.
What should I serve with teriyaki meatballs?
While they are delicious on their own, serving them with jasmine or brown rice works wonders. You can also pair them with steamed vegetables or a crisp salad for a more balanced meal.
Can I bake them instead of frying?
Yes, baking is a fantastic option for making these meatballs! It keeps them lower in fat while ensuring they cook evenly. The oven method enhances the teriyaki glaze and makes for easy cleanup, too.
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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: Main Dishes
- Method: Baking
- Cuisine: Asian
Description
These teriyaki meatballs are packed with flavor and easy to make! With ground beef, pork, and a delicious teriyaki sauce, they make a perfect quick dinner or party appetizer.
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 baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, ground pork, egg, egg yolk, minced garlic, panko bread crumbs, 3 tablespoons of teriyaki sauce, diced water chestnuts, sliced green onions, and black pepper. Mix gently until combined, using hands if necessary.
- Form the mixture into meatballs measuring 1 to 1.5 inches in diameter, placing them on the prepared baking sheet.
- Bake the meatballs for 20 minutes, or until thoroughly cooked. Let them rest for 5 to 10 minutes on the baking sheet.
- Toss the baked meatballs in ½ cup of teriyaki sauce and sprinkle with additional green onions and sesame seeds, if desired.
- Serve immediately with toothpicks or over rice.
Notes
For a healthier option, use turkey or chicken instead of beef and pork.
Feel free to adjust the level of sesame seeds and green onions based on your taste preference.
Nutrition
- Serving Size: 1 meatball
- Calories: 128
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 40mg
