Juicy baked meatballs coated in a sticky homemade teriyaki glaze that the whole family will fight over.
Why This Teriyaki Meatballs Works
Simple ingredients, smart technique. This recipe relies on a few key moves that transform everyday ingredients into something that tastes way more special than the effort involved.
Baking the meatballs instead of frying them keeps things easy and hands-off. The homemade teriyaki sauce is way better than bottled: soy sauce, mirin, brown sugar, and garlic reduce into a thick, glossy glaze that sticks to every meatball. This Japanese meatball recipe is a keeper.
Mix your meat mixture and roll them up. Let’s make it together.
Ingredients
Teriyaki Meatballs
- 1 pound ground chicken or turkey
- 1/3 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Sesame seeds and green onions for garnish
Optional add-ins:
- Pineapple chunks
- Broccoli on the side
- Sriracha drizzle
- Sesame oil
How to Make Teriyaki Meatballs
- Roll. Mix ground chicken, panko, egg, half the garlic, ginger, and 1 tablespoon of soy sauce in a bowl. Roll into 20 meatballs and place on a parchment-lined baking sheet.
- Bake. Bake at 400F for 15 minutes until cooked through and lightly browned.
- Glaze. While the meatballs bake, combine remaining soy sauce, mirin, brown sugar, rice vinegar, and remaining garlic in a small saucepan. Bring to a simmer. Stir in the cornstarch slurry and cook for 2 minutes until thick and glossy.
- Toss. Transfer the baked meatballs to the saucepan and toss until every meatball is coated in the teriyaki glaze. Garnish with sesame seeds and sliced green onions. Serve over steamed rice.
Tips for the Best Teriyaki Meatballs
- Panko breadcrumbs keep the meatballs light and tender. Regular breadcrumbs make them denser.
- Wet your hands before rolling to prevent the meat from sticking.
- The cornstarch slurry is what thickens the sauce to a proper glaze consistency.
- Make the sauce while the meatballs bake so everything is ready at the same time.
- These are great meal prep. Store meatballs and sauce separately, reheat together.
Fun Variations to Try
- Use ground beef or pork for heartier meatballs.
- Add pineapple chunks to the sauce for a sweet and sour twist.
- Make them spicy with a tablespoon of sriracha in the glaze.
- Serve on skewers as appetizers at a party.
- Toss with stir-fried broccoli and rice for a complete bowl.
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Can I make Teriyaki Meatballs ahead of time?
You can marinate or prep the ingredients ahead. Cook fresh for the best flavor and texture when you are ready to eat.
What side dishes go well with Teriyaki Meatballs?
Steamed rice, roasted vegetables, or a simple green salad are all excellent sides that complement this dish perfectly.
How do I store leftover Teriyaki Meatballs?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I use a different protein in this recipe?
Yes, you can swap the protein for chicken, shrimp, tofu, or whatever you prefer. Adjust the cook time as needed.
How do I know when the protein is cooked through?
Use an instant-read thermometer. Chicken should reach 165F, salmon 145F, and shrimp should be pink and opaque.
Ingredients
Method
- Roll. Mix ground chicken, panko, egg, half the garlic, ginger, and 1 tablespoon of soy sauce in a bowl. Roll into 20 meatballs and place on a parchment-lined baking sheet.
- Bake. Bake at 400F for 15 minutes until cooked through and lightly browned.
- Glaze. While the meatballs bake, combine remaining soy sauce, mirin, brown sugar, rice vinegar, and remaining garlic in a small saucepan. Bring to a simmer. Stir in the cornstarch slurry and cook for 2 minutes until thick and glossy.
- Toss. Transfer the baked meatballs to the saucepan and toss until every meatball is coated in the teriyaki glaze. Garnish with sesame seeds and sliced green onions. Serve over steamed rice.
Notes
Panko breadcrumbs keep the meatballs light and tender. Regular breadcrumbs make them denser. Wet your hands before rolling to prevent the meat from sticking. The cornstarch slurry is what thickens the sauce to a proper glaze consistency.
FAQ
Can I use ground beef instead?
Yes. Ground beef makes a richer meatball. Ground chicken or turkey keeps things lighter. A mix of pork and beef is also great.
What is mirin?
Mirin is a sweet Japanese rice wine used in cooking. It is in the Asian section of most grocery stores. Rice vinegar with a pinch of sugar is a substitute.
Can I freeze these meatballs?
Yes. Freeze the baked meatballs without the glaze. When ready to eat, reheat and toss with freshly made sauce.
How do I keep meatballs from falling apart?
The egg and panko act as binders. Make sure the mixture is well combined before rolling. If it feels too wet, add a tablespoon more panko.
