These teriyaki meatballs deliver the perfect sweet-savory glaze over tender, juicy bites. They’re surprisingly easy to make yet impressive enough for any occasion. This teriyaki meatballs recipe is a guaranteed crowd-pleaser for weeknights or entertaining.

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Why You’ll Love This Teriyaki Meatballs

Versatile serving: Enjoy over rice, noodles, as appetizers, or in sandwiches.

Simmered in sauce: Meatballs cook right in the glaze for maximum flavor absorption.

Meal prep friendly: Freeze and reheat beautifully for quick future meals.

Simple process: Easy mixing and simmering delivers restaurant-quality results.

Ingredients & Tools

For the Meatballs:

• 500 g ground pork (or a mix of pork and beef)
• 1 large egg
• 60 g panko breadcrumbs
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 spring onions, finely chopped

For the Teriyaki Sauce:

• 120 ml soy sauce
• 80 ml mirin
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For Garnish:

• 1 tbsp sesame seeds
• 1 spring onion, thinly sliced

Tools: Large mixing bowl, baking sheet, large skillet or frying pan with high sides, whisk, measuring spoons/cups

Notes: Using fresh ginger and garlic really makes a difference here—their bright, aromatic qualities cut through the richness of the sauce. And don’t skip the panko! It keeps the meatballs tender without making them dense.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Don’t overmix the meatball mixture. Use your hands or a fork and mix just until everything is combined. Overworking the meat can lead to tough, dense meatballs instead of light and tender ones.
• Why panko breadcrumbs? Panko is lighter and airier than traditional breadcrumbs, which helps the meatballs stay juicy and gives them a better texture. If you only have regular breadcrumbs, that’s okay, but panko is preferred.
• The cornstarch slurry is non-negotiable. This is what transforms the sauce from a thin, watery liquid into that glossy, clingy glaze we all love. Make sure to whisk it in smoothly to avoid lumps.
• Fresh ginger and garlic are worth it. The jarred versions just don’t have the same potent, vibrant flavor. A microplane makes grating the ginger super easy and helps you get all that flavorful juice.

How to Make Teriyaki Meatballs

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a single layer then transfer to bags for up to 3 months.
• Reviving: Reheat gently in a skillet with a splash of water to loosen sauce.

Serving Suggestions

Complementary Dishes

• Steamed jasmine rice — The plain, fluffy rice is the perfect canvas for that rich teriyaki sauce, soaking up every last drop.
• Quick-pickled cucumber salad — Thinly sliced cucumbers with a splash of rice vinegar and a pinch of sugar provide a crisp, refreshing contrast to the savory meatballs.
• Stir-fried greens — Bok choy or broccoli stir-fried with a little garlic and soy sauce adds a healthy, vibrant green element to the plate.

Drinks

• Iced green tea — Its slight bitterness and clean finish help cleanse the palate between bites of the rich, glazed meatballs.
• A light lager or pale ale — The crisp, carbonated beer cuts through the sweetness of the teriyaki and complements the savory pork beautifully.
• Ginger ale or ginger beer — The spicy-sweet notes of ginger mirror the flavors in the dish, making for a wonderfully harmonious pairing.

Something Sweet

• Mochi ice cream — These little chewy, icy treats are a classic finish, with flavors like green tea or red bean offering a delightful, light sweetness.
• Orange slices with a sprinkle of cinnamon — Simple, fresh, and bright, the citrus provides a clean end to the meal without feeling too heavy.
• Dorayaki (red bean pancake) — If you want to continue the theme, these sweet pancake sandwiches with azuki bean paste are a fun and traditional option.

Top Mistakes to Avoid

• Mistake: Overmixing the meatball mixture. This develops the proteins in the meat too much, resulting in a tough, rubbery texture instead of a light, tender bite. Mix until just combined—a few stray streaks are fine.
• Mistake: Skipping the initial bake and frying instead. While pan-frying gives color, baking is more hands-off, renders fat evenly, and ensures the meatballs are cooked through without burning the exterior before they hit the sauce.
• Mistake: Adding the cornstarch slurry to a boiling sauce without whisking. This will create instant lumps that are nearly impossible to get rid of. Always whisk constantly as you drizzle it in over a simmer.
• Mistake: Using old, powdered ginger and garlic. The flavor is muted and sometimes bitter compared to the fresh versions. For the brightest, most authentic teriyaki flavor, fresh is absolutely essential.

Expert Tips

• Tip: Use an ice cream scoop for even meatballs. A small cookie or ice cream scoop ensures all your meatballs are the same size, which means they’ll cook at the same rate. It also keeps your hands much cleaner!
• Tip: Make a double batch of sauce. The sauce is so good you’ll want extra to pour over your rice and veggies. Simply double the sauce ingredients and add the cornstarch slurry gradually until it reaches your desired thickness.
• Tip: Let the meatball mixture rest. If you have an extra 10 minutes, cover the mixed meatball base and pop it in the fridge before shaping. This helps the panko absorb moisture and makes the mixture firmer and easier to roll.
• Tip: Bake on a wire rack. For even browning and to prevent the bottoms from steaming, place a wire rack on your baking sheet and arrange the meatballs on top. This allows hot air to circulate all around them.

FAQs

Can I make these teriyaki meatballs ahead of time?
Absolutely! You can prepare the meatballs and sauce separately, store them in the fridge for up to 2 days, and then combine and reheat them gently in a skillet. They also freeze wonderfully for up to 3 months. Let them thaw in the fridge overnight before reheating on the stove with a splash of water to loosen the sauce.

Can I use a different type of meat?
Of course. Ground chicken or turkey works well for a lighter version—just note that they can be a bit drier, so don’t overbake them. A 50/50 mix of pork and beef gives you great flavor and juiciness. The key is using meat with a little bit of fat content for the best texture.

My sauce is too thick! How can I fix it?
No problem—this happens! Just thin it out by whisking in a tablespoon of warm water at a time until it reaches your preferred consistency. If it’s too thin, create a little more cornstarch slurry (half a teaspoon of cornstarch with a tablespoon of water) and whisk it into the simmering sauce.

What can I use if I don’t have mirin?
If you’re in a pinch, you can substitute mirin with a dry sherry or a sweet white wine like Riesling. Alternatively, you can use an extra tablespoon of brown sugar dissolved in 3 tablespoons of water or broth. The flavor won’t be exactly the same, but it will still be delicious.

How do I know when the meatballs are fully cooked?
The safest way is to use an instant-read thermometer inserted into the center of a meatball; it should read 74°C (165°F). If you don’t have one, cut one open—there should be no pink left, and the juices should run clear. Remember, they continue to cook a little while simmering in the hot sauce.