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Teriyaki Meatballs

A delicious homemade teriyaki meatballs recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Bake. Bake at 400F for 15 minutes until cooked through and lightly browned.
  3. 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.
  4. 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.