Teriyaki Meatballs
Teriyaki meatballs are a delightful fusion of flavors, blending sweet and savory in each tender bite. Imagine sinking your teeth into these succulent morsels, where the rich glaze clings to the perfectly seasoned meat—it’s simply heavenly. Whether you’re serving them as a crowd-pleasing appetizer or as a satisfying main dish over rice, these meatballs pack a punch of taste that will leave everyone asking for seconds. The charm of this dish lies not only in its savory allure but also in its ease of preparation, making it an instant favorite at gatherings.
Table of Contents
I first discovered the magic of teriyaki meatballs during a cozy dinner with friends. The aroma wafted through the kitchen, creating a warm and inviting atmosphere. What struck me was how quickly they disappeared! The combination of ground beef and pork, paired with a punchy teriyaki sauce, makes for a blend that far exceeds anything you’d find packaged at the store. This recipe is as straightforward as it gets—perfect for any home cook looking to impress without spending hours in the kitchen. I can’t wait for you to try these unforgettable teriyaki meatballs!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes; perfect for a weeknight meal or last-minute gathering.
- Irresistible Flavor: Each bite bursts with a sweet and savory teriyaki glaze that beautifully enhances the juicy meat.
- Eye-Catching Appeal: These meatballs look adorable on a platter, making them the star of any party.
- Flexible Serving: Great as appetizers, dinner over rice, or even a hearty snack.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free panko and soy sauce.
Ingredients You’ll Need
- 1 pound lean ground beef: This acts as the base for your meatballs, providing a hearty texture. For a leaner option, you can substitute with ground turkey.
- ½ pound ground pork: Adds a rich flavor and moisture to the meatballs. Ground chicken or turkey can also work if you prefer.
- 1 large egg: It binds the ingredients together, ensuring your meatballs hold their shape. Room temperature eggs integrate better, so don’t forget to leave it out ahead of time.
- 1 large egg yolk: Extra richness comes from this addition, enhancing the overall flavor.
- 1 tablespoon minced garlic: Fresh garlic infuses every bite with aromatic goodness. Feel free to adjust to your preference or use garlic powder in a pinch.
- ½ cup panko bread crumbs: These light, airy crumbs help retain moisture while keeping the meatballs tender. Regular breadcrumbs can be used if that’s what you have on hand.
- 3 tablespoons teriyaki sauce: Adds that signature sweet and tangy flavor to the meat. For a low-sodium option, look for reduced-sodium teriyaki sauce.
- ⅓ cup diced water chestnuts: These lend a satisfying crunch and unique texture. You can skip them if you’re not a fan.
- 3 green onions: Sliced, for fresh, oniony notes that elevate the meatballs. Save some for garnish!
- ½ teaspoon freshly ground black pepper: This adds a touch of warmth and balances the sweetness of the teriyaki sauce.
- ½ cup teriyaki sauce: Additional glaze to toss the meatballs in after baking for an extra flavor boost.
- 2 green onions: Optional for garnish, adding a pop of color and freshness.
- 2 tablespoons sesame seeds: Optional but a lovely finishing touch for added crunch and aesthetic appeal.
How to Make Teriyaki Meatballs
Preheat the Oven: Begin by preheating your oven to 400°F. While that warms up, line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Mix Ingredients: In a large mixing bowl, combine the ground beef, 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 sliced green onions, and ½ teaspoon freshly ground black pepper. Mix everything gently until just combined; overmixing can lead to tough meatballs, and we want them to be tender and juicy! Using your hands can help achieve an even consistency.
Shape Meatballs: With your mixture ready, take small portions and form them into meatballs about 1 to 1½ inches in diameter. A cookie scoop works wonders for achieving uniform sizes. Place the meatballs on the prepared baking sheet, ensuring they have a bit of space between each.
Bake: Pop your baking sheet into the preheated oven and bake the meatballs for 20 minutes. They’re ready when they reach an internal temperature of 165°F and have formed a delightful golden crust. Once done, let them rest for 5 to 10 minutes on the sheet to allow juices to redistribute.
Toss in Sauce: In a large bowl, gently toss your baked meatballs with ½ cup teriyaki sauce, ensuring they’re all coated with that delicious glaze. If you like, you can add extra green onions and sesame seeds at this stage for an added crunch and visual appeal.
Serve: Enjoy these teriyaki meatballs immediately. They’re perfect served on toothpicks for easy snacking or over a bed of rice for a filling meal.
Storing & Reheating
Store leftover teriyaki meatballs in a sealed container in the refrigerator for up to 4 days. If you want to keep them longer, freeze them in an airtight container for up to 3 months. To reheat, simply microwave them for 1-2 minutes or warm them in a preheated oven at 350°F until heated through. The texture might change slightly after freezing, but a drizzle of fresh teriyaki sauce can help refresh their flavor and moisture.
Chef’s Helpful Tips
- Avoid overmixing the meatball ingredients; this keeps them tender.
- Using room temperature eggs helps the mixture blend smoothly, ensuring you get that perfect texture.
- If you’re short on time, make the meatballs ahead of time and refrigerate them for a few hours before baking.
- Test for flavor by cooking a small piece of the mixture in a skillet; adjust seasoning as needed.
- If you’re a fan of spicy food, try adding a splash of sriracha or chili paste to the mixture.
Try making these teriyaki meatballs when you’re craving something that’s quick yet full of flavor and charm. They’re perfect for game nights, potlucks, or simply a tasty family dinner. The versatility in serving and the delectable glaze make them a go-to in my kitchen.
Recipe FAQs
What do I serve with teriyaki meatballs?
Teriyaki meatballs are incredibly versatile! You can serve them over a bowl of steamed rice or noodles for a hearty meal. They also shine as appetizers served with toothpicks, accompanied by extra teriyaki sauce for dipping.
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs in advance and keep them raw in the fridge for a few hours before baking them. This is a perfect time-saver for parties and gatherings. Just allow some extra baking time if they’re cold from the refrigerator.
How do I keep these meatballs from drying out?
To prevent dryness, be sure to avoid overcooking your meatballs. Keep an eye on them in the oven; they’re done when they reach an internal temperature of 165°F. Also, the addition of water chestnuts provides moisture and keeps them juicy!
What are some variations I can try?
Feel free to experiment! You can add shredded veggies like carrots or zucchini to the meat mixture for added nutrition and flavor. Alternatively, swap the teriyaki sauce for your favorite barbecue or sweet chili sauce for a different spin on flavor. Enjoy customizing your teriyaki meatballs!
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📖 Recipe Card
Teriyaki Meatballs
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 22 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Asian
Description
These Teriyaki Meatballs are bursting with flavor and easy to prepare. Made with lean beef, pork, and a delicious teriyaki glaze, they make a quick and satisfying dinner that everyone will love.
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 large baking sheet with parchment paper.
- In a large mixing bowl, combine all the meatball ingredients. Gently stir until combined, using your hands if needed, and form meatballs about 1 to 1½ inches in size.
- Place the meatballs on the prepared baking sheet.
- Bake for 20 minutes or until the meatballs are cooked through. Allow them to rest for 5 to 10 minutes on the baking sheet.
- Toss the meatballs in the teriyaki sauce and top with extra green onions and sesame seeds if desired.
- Serve immediately with toothpicks or over rice.
Notes
You can use all beef or all pork for the meatballs if preferred.
For a spicier kick, add a dash of sriracha to the teriyaki sauce.
These meatballs can also be frozen once cooked for easier meals later.
Nutrition
- Serving Size: 1 meatball
- Calories: 90
- Sugar: 1g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg
