Ready in: 30 minutes · Serves: 4 · Technique: Baking · Storage: 3-4 days in the fridge, 3 months in the freezer.
Quick Answer
To create delicious Easy Teriyaki Meatballs, combine your ingredients, form the meatballs, bake them, then coat with a homemade teriyaki sauce.
As the holiday season approaches, I find myself reminiscing about the warmth of shared meals in New York City, where kitchens sprout with creativity and flavors abound. This year, I'm excited to bring you a dish that's perfect for both family gatherings and those impromptu holiday get-togethers: Easy Teriyaki Meatballs. The sticky-sweet glaze and tender bites of ground meat are sure to win over your guests, and it can be made in a jiffy.
A Crowd-Pleasing Holiday Delight
These Easy Teriyaki Meatballs make the perfect addition to your holiday spread, bringing a taste of Asian-inspired comfort that your guests will love. Whether served as an appetizer or a main dish, they encapsulate the joy of coming together around the table.
Why You'll Love This Recipe
- Quick and easy to prepare, making it perfect for busy holiday gatherings.
- A delightful balance of sweet and savory flavors that appeal to everyone.
- Versatile enough to be served as an appetizer or a main dish.
- Can be made ahead of time and stored for convenience, fitting into your busy schedule.
- Brings a taste of exotic cuisine to your holiday table, impressing your guests!
Ingredients
Gather the following ingredients for your Easy Teriyaki Meatballs:
For the Meatballs:
- 1 pound ground beef (or ground chicken for a lighter option)
- ½ cup breadcrumbs (preferably Panko for extra crunch)
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped green onions
- 1 egg
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon salt
- ½ teaspoon pepper
For the Teriyaki Sauce:
- ½ cup soy sauce (low-sodium works beautifully)
- ¼ cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
How to Make Easy Teriyaki Meatballs (Step-by-Step)
Follow these simple steps to create mouthwatering Easy Teriyaki Meatballs that will be a hit at your next gathering.
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped green onions, egg, minced garlic, minced ginger, salt, and pepper. Use your hands to mix thoroughly for a uniform blend without overworking the mixture-it's part of the fun!
Step 2: Form the Meatballs
Roll the mixture into 1-inch balls and place them on a lined baking sheet. Enjoy the tactile experience as you mold each meatball, reminiscent of fond childhood cooking lessons.
Step 3: Cook the Meatballs
Preheat your oven to 400°F (200°C) and bake the meatballs for about 15-20 minutes, until they are golden brown and cooked through. The heavenly aroma will fill your kitchen!
Step 4: Make the Teriyaki Sauce
While the meatballs are baking, whisk together the soy sauce, honey, rice vinegar, minced garlic, and minced ginger in a medium saucepan over medium heat. Once it begins to simmer, stir in the cornstarch mixture to thicken the sauce, filling your kitchen with delightful scents.
Step 5: Coat the Meatballs
After baking, gently toss the meatballs in the teriyaki sauce until they are beautifully coated. The glossy glaze will enhance their appeal and flavor!
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This can lead to tough meatballs. Be gentle when combining your ingredients.
- Skipping the Thicking Step: If you want that restaurant-like sticky glaze, don't skip the cornstarch!
- Crowding the Meatballs: If you're roasting in a pan, give them enough space to brown.
Tips and Tricks for Success
- Pair these meatballs with cooked jasmine rice and steamed broccoli for a complete meal.
- For an extra kick, add some Sriracha or chili flakes to the teriyaki sauce.
- Make a double batch and freeze half for those nights when you need a quick, comforting meal.
Variations
- Use ground turkey or pork instead of beef for different flavors.
- Substitute breadcrumbs with crushed oat flakes for a gluten-free option.
- Add grated carrots or zucchini to the meat mixture for extra veggies.
How to Serve
- Serve over a bed of jasmine rice or quinoa.
- Garnish with sesame seeds and additional chopped green onions.
- Pair with a side of stir-fried vegetables for a complete meal.
Make Ahead and Storage
- Make Ahead: You can prepare the meatball mixture a day in advance and refrigerate it until you're ready to bake.
- Storage: These meatballs are best stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
- Freezing: You can freeze the meatballs for up to 3 months-just thaw before reheating.
Recipe Notes / What I Learned
What truly stood out during my cooking journey with these easy teriyaki meatballs was the balance of flavors. The sweet and savory notes meld perfectly, reminding me of the joyous chaos of holiday gatherings. Plus, they make for a fantastic appetizer or main dish that can adapt to any table setting!
Yield and Serving Size
Yield: 24 meatballs · Serving Size: 4 meatballs
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 15g protein · 20g carbs · 12g fat
Recipe by:
Easy Teriyaki Meatballs
Ingredients
Equipment
Method
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, green onions, egg, garlic, ginger, salt, and pepper. Mix thoroughly.
- Roll the mixture into 1-inch balls and place on a lined baking sheet.
- Preheat the oven to 400°F (200°C) and bake the meatballs for 15-20 minutes, until golden brown and cooked through.
- While the meatballs bake, whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a saucepan over medium heat. Stir in cornstarch mixture to thicken. Remove from heat once bubbling.
- Once baked, toss the meatballs in the teriyaki sauce until coated.
Notes
FAQs
Can I use a different type of meat for the meatballs?
Yes! You can substitute ground beef with ground chicken, turkey, or even a meat alternative for a lighter option.
How do I make the teriyaki sauce if I don't have cornstarch?
If you don't have cornstarch, you can use flour as a thickening agent, but it may result in a slightly different texture.
Can these meatballs be made ahead of time?
Absolutely! You can prepare the meatballs and freeze them. Just thaw and reheat when you're ready to serve.
What can I serve with teriyaki meatballs?
These meatballs pair wonderfully with jasmine rice, steamed broccoli, or even in a sub for a delicious meatball sandwich.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
