Moist, tender, juicy, flavorful meatballs in a super easy, sweet, homemade teriyaki sauce!
These teriyaki meatballs make a great appetizer or are equally as wonderful, served over rice, as the main course for dinner.
The meatballs themselves are melt in your mouth tender and are enhanced with a lovely combination of Asian spices.
They’re made with a mixture of ground beef and ground pork.
I know some people don’t eat pork.
This recipe comes out great if you make it with all ground beef, too.
It also comes out delicious when it’s made with all ground turkey, as well.
To increase their juicy moist texture, the first step in the recipe is to soak some soft bread crumbs in a bit of milk.
This is, in my humble opinion, what really gives any meatball the moist texture we’re all looking for!
Of course, other factors contribute to the juiciness of a meatball like the fat content in the meat you use and cooking them without overcooking them, but the bread and milk mash is a secret weapon in the fight against a dry meatball!
If you want to make these meatballs gluten-free, you can use gluten-free bread crumbs and switch the soy sauce for tamarind sauce with the same great results.
All of the rest of the ingredients in this recipe are readily available at the regular ole grocery store.
No running all over town hunting down specialty ingredients, YAY!!!
The teriyaki sauce this recipe makes is very sweet.
Honestly, I find it to be just the right, authentic sweetness, you’d expect to have in a delicious teriyaki sauce.
If you like a less sweet sauce, I won’t judge, I think you should try making the recipe with 1/2 the amount of brown sugar.
Oh, and BTW….
Let’s not forget there’s always the readily available prepared teriyaki sauce in the Asian section of your local grocery store.
Most of the commercial teriyaki sauces work perfectly in this recipe and are a great time savor!
Just make sure you buy teriyaki sauce and not teriyaki marinade.
The marinade isn’t the same and won’t work in this recipe.
When I make them to serve as an appetizer, I make them smaller, more like 1 inches in diameter.
Generally, as an appetizer I serve them without forks and just set toothpicks on the side of them for people to use as a utensil.
I think it’s easier for people to eat them gracefully when they’re smaller.
The recipe also ends up serving more guests when they’re the smaller diameter as well.
Now, when I serve them for dinner, I make them 2 inches.
Everyone has a fork, (I just hope they’re using them~lol) so the smaller size isn’t as important.
Often, when I serve this as a main course for dinner, I make some extra sauce and add some frozen veggies when I toss the meatballs in the sauce, et viola!
Now you have yummy teriyaki meatball rice bowls.
My kids love them!
For some reason, meatballs up the fun factor significantly 🙂
Given a choice between chicken teriyaki bowls and meatball teriyaki bowls, there’s no contest.
Meatballs teriyaki bowls win hands down.
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- 2 Cup Soft Bread Crumbs
- 1 Cup Milk
- 1 Pound Ground Beef
- 1 Pound Ground Pork
- 1 Large Egg Slightly Beaten
- 1 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 2 Teaspoons Dried Ginger
- 1/4 Teaspoon 5 Spice
- 2-3 Tablespoons Cornstarch
- 3/4 Cup ~Divided Water
- 1/2 Cup Soy Sauce
- 1/2 Cup Brown Sugar-Packed
- 1 Tablespoon Sherry
- 1/4 Cup Honey
- 1 Teaspoon Dried Ginger
- 1/2 Teaspoon Garlic Powder
- 1/2 Cup~Divided Green Onions Finely Sliced
- 1 Tablespoon Sesame Seeds
- 1/4 Cup Fresh Cilantro Chopped
- Preheat oven to 400 degrees.
- In a large bowl, add bread crumbs and milk. Allow breadcrumbs to sit until milk is absorbed, about 10 minutes. Mash the wet breadcrumb with a fork, breaking up any pieces, until it's like a paste. Add beef, pork, egg, salt, pepper, ginger and 5 spice to bread mixture and combine until all ingredients are evenly distributed. Form into meatballs about 2 inches in diameter and arrange in a single layer on a Silpat or parchment-lined rimmed baking sheet. Bake in preheated oven 20-25 minutes or until meat is cooked thoroughly.
- Meanwhile, make the Teriyaki sauce; in a small bowl, combine 2 tablespoons cornstarch with 1/4 cup of water and whisk until it's smooth and there are no lumps. Set aside.
- In a small saucepan, over medium heat, combine 1/2 cup of water with the rest of the teriyaki sauce ingredients. Bring to a boil, stirring constantly. Add cornstarch and water mixture and continue to boil until sauce thickens, 1-2 minutes.
- Toss cooked meatballs in warm Teriyaki sauce. Sprinkle with green onions and sesame seeds and serve.
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