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Teriyaki Meatballs are homemade ground beef meatballs that are baked in the oven and smothered in an easy-to-make sticky teriyaki sauce.
If you love sticky sweet teriyaki recipes, you’ll also love my Baked Teriyaki Salmon, Easy Teriyaki Shrimp Skewers, and Teriyaki Chicken.
Why this recipe works:
They are the perfect party food, easy appetizer recipe, and are even fantastic for a simple dinner when served with some some jasmine rice and steamed broccoli. YUM!
- These crowd pleasing Teriyaki Meatballs are quick and easy to make.
- The meatballs only take about 15 minutes to bake and the sauce is made while they are cooking in the oven.
- The ground beef meatballs and the teriyaki sauce are homemade.
Ingredients needed:
- Meatballs: ground beef, egg, panko bread crumbs, fresh ginger, garlic, salt
- Teriyaki sauce: soy sauce, water, dry sherry, brown sugar, garlic, ginger, cornstarch, water
- Garnish: green onions and sesame seeds
How to make this recipe:
- First step is to make the meatballs. Combine all of the ingredients in a large bowl.
- I usually mix the ingredients together with a wooden spoon and then use my hands to work everything together.
- Shape the meatballs by rolling them in between your hands and set them on a baking sheet. Cook the meatballs in a super hot oven until they’re brown and crispy on the outside.
- While the meatballs are baking, you will make the teriyaki sauce. All of the ingredients get simmered together to allow all of the teriyaki flavors to develop. Then, to thicken the teriyaki sauce, you will add a slurry of corn starch and water.
- The final step is to drop the cooked meatballs into the hot homemade teriyaki sauce.
- Stir to coat and serve warm.
Cooking tips:
- The smaller the meatballs, the faster they’ll cook and the more surface area you’ll have to soak up all of that sticky teriyaki sauce.
- Make clean up even easier by lining the baking sheet with parchment paper.
- Make them ahead of time. Cook the meatballs and keep them in the refrigerator if making the day before or cook them weeks before and store them in the freezer. If frozen, just be sure to thaw fully in the refrigerator. Then, make the sauce prior to serving.
- Keep them warm: I highly recommend keeping them in the crockpot if served at a party as an appetizer. They will be devoured!
These meatballs taste great with a side of Asian Roasted Broccoli or Bok Choy Salad.
Related recipes:
Love a good meatball? Check out some of these variations.
- Mushroom Blend Meatballs with for sliders
- Pressure Cooker Cocktail Meatballs
- Meatball Sandwich from my Meatball Parmesan recipe
- Stuffed Meatballs
- Green Chile Meatballs with cheese sauce
- Spaghetti and Meatballs Recipe
- The Best Swedish Meatballs
- Meatballs that taste like Meatloaf
- Honey barbeque chicken meatballs
- Cajun Chicken Meatballs smothered in a rich and creamy Cajun sauce
- And perfect for the holidays… Schweddy Balls
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Pin ItEasy Teriyaki Meatballs
Teriyaki Meatballs are baked in the oven and smothered in a sticky homemade teriyaki sauce. They are the perfect party food and easy appetizer recipe!
Video
Equipment
Ingredients
meatballs:
- 1 pound ground beef
- 1 egg
- 1/2 cup Panko bread crumbs
- 1 teaspoon fresh grated ginger
- 1 teaspoon garlic minced
- 1/4 teaspoon salt
sauce:
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons sherry cooking wine
- 1 tablespoon brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1/2 tablespoon cornstarch
- 1 tablespoon water
garnish:
- 1/4 cup green onions sliced thin
- 1 tablespoon sesame seeds
Instructions
- Line a large baking sheet with foil and preheat oven to 425 degrees F.
- Use hands to mix all meatball ingredients together until combined. Roll tablespoon sized balls and place on lined baking sheet. Bake in preheated oven for 13-18 minutes until browned.
- Make the sauce while the meatballs are cooking. Combine soy sauce, 1/4 cup of water, dry sherry, brown sugar, garlic and ginger in a saucepan over medium heat until the sugar has dissolved, just for a few minutes. Turn the sauce into a glaze by separately mixing the cornstarch with the tablespoon of water and then adding it to the soy sauce mixture. Simmer on low until thickened.
- Add the cooked meatballs to the sauce and toss to coat.
- Top with green onions and sesame seeds before serving.
Notes
Nutritional information based on a single meatball, when 18 meatballs are made from this recipe.
- The smaller the meatballs, the faster they’ll cook and the more surface area you’ll have to soak up all of that sticky teriyaki sauce.
- Make clean up even easier by lining the baking sheet with parchment paper.
- Make them ahead of time. Cook the meatballs and keep them in the refrigerator if making the day before or cook them weeks before and store them in the freezer. If frozen, just be sure to thaw fully in the refrigerator. Then, make the sauce prior to serving.
- Keep them warm: I highly recommend keeping them in the crockpot if served at a party as an appetizer. They will be devoured!
Nutrition
Calories: 86kcal, Carbohydrates: 2g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 26mg, Sodium: 425mg, Potassium: 94mg, Vitamin A: 25IU, Vitamin C: 0.4mg, Calcium: 16mg, Iron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
This recipe was originally created for Real Housemoms where I was a contributor and then published on Self Proclaimed Foodie in March 2017. This post has been updated with process photos, cooking tips, and helpful information. Don’t worry – I didn’t change the recipe!
What could I substitute for the dry sherry? Discovered you fairly recently…love your recipes!
A dry white wine or vermouth would work! You could always omit from the recipe as well. Glad you found my site!!!
I love teriyaki meatballs! Looks so delicious and I bet kids will love these too!
One of my favorite meals is Chicken in Teriyaki souse. I am already drooling, looking at your pictures. I am gonna try your Teriyaki Meatballs! Thanks for sharing!
What a great twist on classic party meatballs! I’m definitely making these for my next event.
Ah, that glaze is unbelievable! Definitely something I could entertain a small group of close friends with. Delicious!
Thanks for this amazing recipe and the info to planning them in advance and store them. This will surely help me make this yummy recipe for my special guest and family.
Can you add pineapple to the recipe
To the sauce or the meatballs? I’m sure you can, but I would probably opt to use crushed canned pineapple or fresh pineapple that’s gone thru the food processor.
J am making these tonight! I live in the dfw part of Texas, we just moved here may of 2017 from… Portland Oregon! I was there for that last winter. Man it was something else. I didn’t think that snow and ice and slush was ever going to go away. I miss Oregon and all of its beauty, but I also have realized how much I actually missed the sunshine. I hear this winter is better for you all in the northwest this year. Cheers to that! Btw love your recipes!
This winter is so mild, I’m actually a little bit disappointed. We even bought sleds, snow pants and snow shovels in anticipation!
Great Recipe! I had a little ground beef that needed to be used and cut it down to 1 serving. I would use a little more seasoning in the future but definitely a tasty treat.