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–+ servings
meatball with teriyaki sauce on toothpick
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4.95 from 17 votes

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Asian
Servings: 18 meatballs
Author: Krissy Allori

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:

garnish:

Instructions

  • Line a large baking sheet with foil and preheat oven to 425°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.
    1 pound ground beef, 1 egg, 1/2 cup Panko bread crumbs, 1 teaspoon fresh grated ginger, 1 teaspoon garlic, 1/4 teaspoon salt
    If you're looking for the perfect appetizer or even a tasty dinner option, these crowd pleasing Easy Teriyaki Meatballs cook up in no time!
  • Make the sauce while the meatballs are cooking. Combine 1/2 cup soy sauce, 1/4 cup water, 2 tablespoons sherry cooking wine, 1 tablespoon brown sugar, 2 teaspoons minced garlic, and 1 teaspoon minced 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 1/2 tablespoon cornstarch with 1 tablespoon 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 1/4 cup green onions and 1 tablespoon sesame seeds before serving.
    If you're looking for the perfect appetizer or even a tasty dinner option, these crowd pleasing Easy Teriyaki Meatballs cook up in no time!

Video

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