Easy Teriyaki Meatballs

Teriyaki Meatballs are homemade ground beef meatballs that are baked in the oven and smothered in an easy-to-make sticky teriyaki sauce.

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:

1. First step is to make the meatballs. Combine all of the ingredients in a large bowl.
2. I usually mix the ingredients together with a wooden spoon and then use my hands to work everything together.
3. 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.
4. 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.
5. The final step is to drop the cooked meatballs into the hot homemade teriyaki sauce.
6. 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!

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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Easy 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!

4.93 from 13 votes

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RECIPE VIDEO WILL AUTOPLAY

Course: Appetizer

Cuisine: Asian

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Hover to scale: 18 meatballs

Chef: Krissy Allori

Ingredients

meatballs:

• ▢ 1 pound ground beef
• ▢ 1 egg
• ▢ ½ cup Panko bread crumbs
• ▢ 1 teaspoon fresh grated ginger
• ▢ 1 teaspoon garlic (minced)
• ▢ ¼ teaspoon salt

sauce:

• ▢ ½ cup soy sauce
• ▢ ¼ cup water
• ▢ 2 tablespoons dry sherry
• ▢ 1 tablespoon brown sugar
• ▢ 2 teaspoons minced garlic
• ▢ 1 teaspoon minced ginger
• ▢ ½ tablespoon cornstarch
• ▢ 1 tablespoon water

garnish:

• ▢ ¼ 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, ¼ 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 INFORMATION

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

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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!