Name: Teriyaki Meatballs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
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

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Teriyaki meatballs are a delicious fusion of sweet and savory flavors that perfectly balance richness with a satisfying bite. Picture juicy bite-sized meatballs coated in a glossy teriyaki glaze, tantalizing your taste buds with every morsel. These little gems are not only delightful to eat, but they also make for an impressive appetizer or main dish that will leave your guests raving. Whether you’re whipping them up for a cozy family dinner or a lively get-together, teriyaki meatballs are sure to be a hit!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Teriyaki Meatballs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Teriyaki Meatballs

I first stumbled upon this recipe at a casual potluck where a friend served these mouthwatering bites. They were a definite crowd-pleaser, and I couldn’t help but ask for the recipe. I’ve made a few tweaks along the way, and now they come together quickly and easily, making my kitchen smell divine. The best part? These teriyaki meatballs can be enjoyed with toothpicks as a delightful appetizer or served over rice for a hearty meal. You’ll want to make them again and again!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 30 minutes in the oven, you’ll have these delightful bites ready in no time.
Irresistible Flavor: The sweet and savory teriyaki sauce takes these meatballs to another level, creating a flavor explosion in every bite.
Eye-Catching Appeal: Beautifully glazed and sprinkled with sesame seeds, they look as good as they taste, making any platter pop.
Flexible Serving: Perfect for parties, game nights, or a fuss-free dinner, you can enjoy them any time!
Diet-Friendly Options: It’s easy to make these gluten or dairy-free with simple substitutions.

Ingredients You’ll Need

1 pound lean ground beef: This provides the bulk of the meatballs, ensuring they stay juicy. You can substitute with ground turkey for a leaner option.
½ pound ground pork: Adds flavor and moisture; you can also use ground chicken or turkey if preferred.
1 large egg, room temperature: Acts as a binder so your meatballs stay together. Make sure it’s at room temperature for even mixing.
1 large egg yolk: Enhances richness in the meatballs, creating a creamy texture.
1 tablespoon minced garlic: Fresh garlic packs a flavor punch, making the meatballs aromatic. If you have garlic powder, use 1 teaspoon instead.
½ cup panko bread crumbs: These add lightness and help absorb moisture. Regular bread crumbs will work, but panko gives a better texture.
3 tablespoons teriyaki sauce: Use your favorite brand for delicious flavor. You can use coconut aminos for a soy-free version.
⅓ cup diced water chestnuts: For a delightful crunch that balances the meat’s richness, leaving out will create a softer meatball.
3 green onions, sliced: Fresh green onions add brightness and a hint of sharpness.
½ teaspoon freshly ground black pepper: Enhances the overall flavor profile; feel free to adjust to your liking.
½ cup teriyaki sauce: For tossing the meatballs before serving; you can use homemade for a fresher taste.
2 green onions, thinly sliced (optional): For garnish to add a burst of freshness.
2 tablespoons sesame seeds (optional): Adds a nutty flavor and an appealing crunch.

How to Make Teriyaki Meatballs

Preheat the Oven: Start by preheating your oven to 400°F. This ensures that your meatballs will cook evenly and get that coveted golden brown color.

Combine Ingredients: In a large mixing bowl, combine 1 pound lean ground beef, ½ pound 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. Gently stir everything together—feel free to use your hands for a thorough mix—and form the mixture into meatballs about 1 to 1 ½ inches in diameter. Using a cookie scoop will help you create uniform meatballs.

Arrange on Baking Sheet: Place the formed meatballs on a large baking sheet lined with parchment paper. Ensure they’re spaced about an inch apart, allowing heat to circulate around them.

Bake Meatballs: Bake in the preheated oven for 20 minutes or until they are thoroughly cooked through and the edges are golden brown. Let them rest on the baking sheet for about 5 to 10 minutes; this will help them retain moisture.

Toss in Sauce: After resting, drizzle or toss ½ cup teriyaki sauce over the meatballs, ensuring they are generously coated. If desired, sprinkle additional sliced green onions and sesame seeds on top for presentation.

Serve: These teriyaki meatballs are delightful served immediately with toothpicks or over a bowl of fluffy rice. Perfect for snacking or as a full meal!

Storing & Reheating

To store your teriyaki meatballs, let them cool completely before placing them in an airtight container. They can be kept at room temperature for up to 2 hours, refrigerated for up to 3 days, or frozen for up to 3 months. For freezing, arrange them in a single layer and once frozen solid, transfer them to a freezer-safe bag. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, or until heated through. The texture might change slightly in the freezer, but reheating them will help revive their flavors.

Chef’s Helpful Tips

Make sure to let your egg come to room temperature, as it helps bind the mixture better.
Avoid overmixing the meat mixture, as this can lead to tougher meatballs; combine just until everything is incorporated.
Adjust the size of the meatballs for cooking time adjustments; larger meatballs will need a few more minutes in the oven.
For an extra flavor boost, marinate the meat mixture in teriyaki sauce overnight for deeper flavor.
These meatballs can be made ahead of time and stored either cooked or raw for future meals.

These teriyaki meatballs combine incredible flavors with wonderful textures, making them a must-try recipe for any occasion. The versatility in serving options allows for delightful gatherings, meals with family, or even just a cozy night in. Don’t hesitate to get creative and experiment with additional ingredients—whether it be adding spices or changing the meats used. Enjoy building beautiful plates, and watch everyone come back for seconds!

Recipe FAQs

How do I know when the meatballs are cooked through?

The best way to check if your meatballs are cooked is to use a meat thermometer. The internal temperature should reach at least 160°F. Alternatively, you can cut one open; it should be no longer pink in the center.

Can I use different types of meat?

Absolutely! While this recipe calls for lean ground beef and ground pork, feel free to experiment with ground turkey, chicken, or even a mixture of meats. Each will bring a unique flavor and texture to your meatballs.

Can I make these meatballs gluten-free?

Yes, you can easily make teriyaki meatballs gluten-free by substituting panko bread crumbs with gluten-free breadcrumbs and using gluten-free teriyaki sauce. Always check labels to ensure all ingredients are certified gluten-free.

How can I reheat leftover meatballs without drying them out?

To keep your meatballs moist during reheating, consider warming them in a skillet over medium heat with a splash of water or teriyaki sauce. Covering the pan will trap steam, ensuring they heat evenly while retaining their juicy texture.