Teriyaki Beef Meatballs

Name: Teriyaki Beef Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 1 egg, beaten; 3 cloves garlic, minced; 1 tsp ginger, minced; 1/4 cup chopped green onions; Salt and pepper to taste; 1/2 cup soy sauce; 1/4 cup brown sugar; 1/4 cup rice vinegar; 1 tbsp sesame oil; 1 tbsp cornstarch mixed with 2 tbsp water; Sesame seeds for garnish

Highlighted under: Festive Favorites

I absolutely love creating dishes that bring a taste of the world to my kitchen, and Teriyaki Beef Meatballs are a perfect example. The combination of tender, juicy beef meatballs coated in a savory-sweet teriyaki glaze is simply irresistible. I often serve them as an appetizer or over rice for a satisfying main course. Each bite bursts with flavor, and the best part is how easy they are to make. Trust me, once you try them, they’ll become a staple in your home just like they are in mine.

Created by

Emily

Last updated on 2026-01-30T20:50:28.030Z

When I first stumbled upon the idea of teriyaki meatballs, I was skeptical—wouldn’t they just be like regular meatballs? However, after trying them, I was completely won over. The umami-rich sauce takes these savory bites to another level, and I recommend giving the glaze an extra simmer for a thicker finish. Serving them with steamed rice and green onions elevates the experience even further.

Through numerous trials, I've refined my technique for meatballs, using a mix of breadcrumbs and egg to keep them from drying out. The result is a tender, juicy meatball that pairs perfectly with that glossy teriyaki sauce. Don’t skip the sesame seeds for garnish; they add a delightful crunch!

Why You Will Love These Meatballs
Bold flavors that transport you straight to Japan
Juicy, tender meatballs coated in a luscious glaze
Perfect for weeknight dinners or party appetizers

Getting the Meatballs Just Right

Achieving the perfect texture for your meatballs is essential, and using the right ground beef plays a key role. Opt for an 80/20 lean-to-fat ratio to ensure that the meatballs stay juicy while they cook. Overmixing the meatball mixture can lead to tough meatballs; aim for just combined ingredients when mixing. Form them gently into 1-inch balls, and make sure they are uniform in size to promote even cooking.

Another tip is to let your meatballs rest for about 10 minutes after forming them. This brief resting period helps them hold together better during cooking, reducing the likelihood of breakage. If you find that the mixture is too wet and the meatballs aren’t holding their shape, consider adjusting with a bit more breadcrumbs. Don't forget to season liberally with salt and pepper for a flavor boost.

Perfecting the Teriyaki Sauce

The teriyaki sauce is what elevates these meatballs from good to great. When combining the sauce ingredients, ensure to bring the mixture to a simmer before adding the cornstarch slurry. This step is crucial as it activates the thickening properties of the cornstarch. If you find your sauce is too thick, simply splash in a bit of water or extra soy sauce to adjust the consistency.

For additional flavor layers, consider adding a splash of mirin or a dash of chili powder to the sauce for a subtle heat. If you prefer a sweeter profile, you can increase the brown sugar slightly. Remember that this sauce will cling to your meatballs; aim for a glossy finish to visually indicate when it's ready. Cooking the sauce until it becomes thick and syrupy enhances the overall experience of the dish.

Serving Suggestions and Variations

While these teriyaki beef meatballs shine on their own, serving them over a bed of fluffy jasmine rice creates a delightful balance of flavors. You can also serve them on skewers for a fun appetizer that’s perfect for gatherings. Pair them with a side of steamed broccoli or a fresh cucumber salad to add a refreshing crunch that complements the savory glaze beautifully.

Feel free to explore variations by swapping ground beef for ground turkey or chicken for a lighter version. For a vegetarian option, consider using plant-based meat substitutes or chickpeas blended with spices. Remember that ingredient substitutions may alter cooking times and flavor profiles, so adjust your technique accordingly to maintain the delicious essence of this dish.

Ingredients

For the Meatballs

1 lb ground beef
1/2 cup breadcrumbs
1 egg, beaten
3 cloves garlic, minced
1 tsp ginger, minced
1/4 cup chopped green onions
Salt and pepper to taste

For the Teriyaki Sauce

1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice vinegar
1 tbsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water
Sesame seeds for garnish

Instructions

Prepare the Meatballs

In a bowl, combine ground beef, breadcrumbs, beaten egg, garlic, ginger, green onions, and salt and pepper. Mix well and form into meatballs, about 1 inch in diameter.

Cook the Meatballs

Heat a non-stick skillet over medium heat. Add the meatballs and cook for about 10-12 minutes, turning occasionally, until browned and cooked through. Remove from skillet and set aside.

Make the Teriyaki Sauce

In the same skillet, combine soy sauce, brown sugar, rice vinegar, and sesame oil. Bring to a simmer. Add the cornstarch mixture to thicken the sauce, stirring constantly.

Combine

Return the meatballs to the skillet and coat them in the teriyaki sauce. Let them simmer for about 5 minutes, allowing the sauce to soak in.

Serve

Garnish with sesame seeds and serve over rice or as appetizers with toothpicks.

Pro Tips

For an extra kick, add a few red pepper flakes to the teriyaki sauce. You can also substitute ground turkey or chicken if preferred.

Make-Ahead and Storage Tips

These teriyaki beef meatballs are perfect for meal prep. You can prepare the meatballs a day in advance and refrigerate them. Just remember to keep them covered to avoid drying out. When you're ready to enjoy them, simply proceed with cooking and glazing them in the teriyaki sauce as directed. Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days, making them fantastic for quick lunches or dinners.

If you want to store meatballs longer, freeze them before cooking. Arrange the formed meatballs on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer bag. They can be kept in the freezer for up to three months. When it’s time to cook, there’s no need to thaw them; just add a few extra minutes to your cooking time.

Troubleshooting Common Issues

If your meatballs are falling apart during cooking, it could be due to excess moisture in the mixture. Always keep a close eye on your ingredient ratios; if it feels too wet, add more breadcrumbs. Additionally, try using a non-stick skillet to prevent sticking, ensuring that the meatballs brown nicely without breaking apart.

Another issue might be the teriyaki sauce not thickening as expected. If this happens, return to a low heat and add a little more cornstarch mixed with a small amount of water slowly, stirring continuously until you achieve that desired glossy finish. Knowing these fixes will help you perfect this recipe every time you make it!

Questions About Recipes

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs a day in advance and refrigerate them before cooking.

→ What can I serve with teriyaki meatballs?

They pair wonderfully with rice, steamed broccoli, or a fresh salad for a complete meal.

→ Can I freeze leftover meatballs?

Absolutely! Just ensure they are cooled completely before transferring them to an airtight container.

→ How long can I store these meatballs in the fridge?

You can store them in the fridge for up to 3 days in an airtight container.