If you love takeout flavors but prefer making dinner at home, these EASY teriyaki meatballs deliver the same sweet-savory glaze with fresh ingredients.
This recipe is all about ease. Everything comes together in under an hour, and the sauce cooks in the same pan the meatballs brown in, so cleanup stays minimal.
Teriyaki Meatballs Ingredients
The recipe combines juicy homemade beef meatballs with a glossy, from-scratch teriyaki sauce that thickens perfectly in minutes — no bottled sauce required.
Ingredient Substitutions
Can I use a different type of meat for the meatballs?
- Ground Turkey or Chicken: ❌ Not recommended — they release too much liquid and turn spongy, which thins the sauce and dulls flavor.
- Ground Pork: ✅ Works well — use alone or 50/50 with beef for a softer texture and richer taste.
You can use fully cooked frozen meatballs in a pinch, but the flavor and texture won’t match homemade. Thaw them first, then simmer gently in the teriyaki sauce just until heated through so they absorb some flavor without breaking apart. Note — Italian-style frozen meatballs are delicious; however, the Italian seasonings do not blend as well with the Asian flavors of the teriyaki sauce.
If rice vinegar isn’t on hand, mild apple cider vinegar is a close match. It provides gentle acidity without making the sauce sharp. Avoid white vinegar, which is too harsh.
Don’t use breadcrumbs instead of panko. Regular breadcrumbs absorb too much moisture, making the meatballs dense once simmered in sauce.
Cooking Tips for Best Results
Internal Temperature: For food safety, cook until the centers of the meatballs reach 160°F; a digital meat thermometer is your best friend here.
Consistent Sizing: Use a 1½-tablespoon scoop to portion evenly. Uniform meatballs cook evenly and stay moist.
Browning for Flavor: Give the meatballs time to brown well before adding sauce — that golden crust is what builds the flavor base.
Timing: Once you add the teriyaki sauce, reduce heat and let the meatballs simmer gently. Over-boiling can make it too thick or sticky.
Teriyaki Meatballs
Ingredients
Teriyaki Sauce
- 1 ½ cups cold water
- ½ cup low sodium soy sauce, regular soy sauce can be substituted
- ⅓ cup light brown sugar, tightly packed
- 3 tablespoons cornstarch
- 1 tablespoon rice wine vinegar
- 1 ½ teaspoons ginger root, freshly grated
Meatballs
- 2 pounds lean ground beef (I used 88/12 blend)
- ⅔ cup panko bread crumbs
- ¼ cup sweet yellow onion, finely diced
- 2 extra-large eggs
- 3 tablespoons whole milk
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon ginger root, freshly grated
- 1 tablespoon olive oil, extra virgin
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
Teriyaki Sauce
- In a 3 to 4 quart saucepan over medium high heat, whisk in the water, low sodium soy sauce, light brown sugar, cornstarch, rice wine vinegar and fresh grated ginger.
- Continue whisking constantly until the sauce thickens to a gravy consistency, this should take about 5 to 6 minutes. Remove from heat.
Meatballs
- Line a baking sheet with parchment paper.
- Add the ground beef to a large mixing bowl.
- Mix in the panko bread crumbs, onion, eggs, whole milk, kosher salt, cracked black pepper and ground ginger until completely combined.(You can use either a wooden spoon or your hands to mix the meatball ingredients together. I recommend wearing nitrile gloves when handling raw meat)
- Use a 1 ½ tablespoon scoop for the meatballs.
- Roll the meatballs into round balls and place on the lined baking sheet.
- In a 10 to 12 inch nonstick skillet over medium high heat, add the extra virgin olive oil.
- Once the oil is heated add the meatballs. Use kitchen tongs to turn the meatballs to brown on all sides for about 7 to 8 minutes.
- Reduce the heat to medium and spoon the teriyaki sauce over the meatballs.
- Simmer the coated meatballs for about 8 to 10 minutes, turning the meatballs occasionally to ensure they do not burn. (The internal temperature of the meatballs should be 160°F using a meat thermometer)
- Garnish with the thinly sliced green onions and toasted sesame seeds.
Notes
- Ground ginger can be substituted for the freshly grated ginger. The grated ginger adds that extra bit of flavor that is worth the effort of grating.
- Regular soy sauce can be substituted for the low sodium soy sauce, just be aware that it will have a much saltier flavor.
Nutrition
Serving and Storing
Serve over fried rice, sauteed vegetables, or even as party appetizers with toothpicks.
Cooked teriyaki meatballs can be refrigerated for up to three days or frozen for a month.
Make Ahead For Meal Prep
These meatballs freeze beautifully for long-term prep. Let them cool completely, then freeze in portions with the sauce in airtight containers or freezer bags for up to one month. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave until hot, adding a splash of water to loosen the sauce if needed. Perfect for quick weeknight dinners or packed lunches.
More Meatball Recipes
For more easy meatball recipes, check out our grape jelly meatballs and crockpot Swedish meatballs too.
MORE MEATBALL RECIPES
Leave a Comment