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Recipe by:

Sara Crocker

Easy Teriyaki Meatballs

Delicious meatballs coated in a homemade sticky-sweet teriyaki sauce, perfect for holiday gatherings!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Meatballs
  • 1 lb. ground beef (or ground chicken)
  • ½ cup breadcrumbs (preferably Panko)
  • ¼ cup grated Parmesan cheese
  • ¼ cup finely chopped green onions
  • 1 large egg
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1 tsp. salt
  • ½ tsp. pepper
Group: Teriyaki Sauce
  • ½ cup soy sauce (low-sodium)
  • ¼ cup honey or maple syrup
  • 2 Tbsp. rice vinegar
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1 Tbsp. cornstarch mixed with water (for thickening)

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet Line with parchment paper
  • Saucepan

Method
 

  1. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, green onions, egg, garlic, ginger, salt, and pepper. Mix thoroughly.
  2. Roll the mixture into 1-inch balls and place on a lined baking sheet.
  3. Preheat the oven to 400°F (200°C) and bake the meatballs for 15-20 minutes, until golden brown and cooked through.
  4. 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.
  5. Once baked, toss the meatballs in the teriyaki sauce until coated.

Notes

Make ahead by preparing the meatball mixture a day in advance. Store cooked meatballs in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.