If you’re anything like me, some weeknights feel like a race against the clock once 5 PM hits. I need dinner on the table without raiding the takeout menu! That’s why I perfected these Simple Teriyaki Meatballs. Seriously, these are the easiest, most flavorful meatballs you will ever coat in that shiny, sticky teriyaki sauce. I developed this recipe because my kids kept asking for Asian-inspired food, but I didn’t have the energy for hour-long simmering projects. Baking them keeps the mess low, and they come out perfectly tender every single time. Trust me, this one is going straight into your weekly rotation!
Why You Will Love These Teriyaki Meatballs
Honestly, these little flavor bombs solve so many dinner dilemmas. If you’re looking for a winner that everyone—even the picky eaters—will gobble up, stop right here. I keep coming back to this recipe because it just works, no fuss required.
- They are unbelievably fast! Total time is under 40 minutes, so it’s a legitimate weeknight hero.
- That classic sweet and savory flavor of teriyaki is unbeatable; it coats everything perfectly.
- Cleanup is a breeze because we bake the meatballs instead of pan-frying them in greasy oil. Seriously, just peel off the parchment paper!
- You can easily swap the beef for ground turkey or pork if you’re looking to mix things up next time.
- They are versatile! Serve them as a fun main dish over rice or stick toothpicks in them for the best party appetizer.
Essential Ingredients for Perfect Teriyaki Meatballs
When I say simple, I really mean it—most of what you need is probably already in your pantry right now! For the meatballs, grab 1 pound of ground beef, 1/2 cup of breadcrumbs, 1/4 cup of milk, and one happy egg. Don’t forget 1/4 cup of finely chopped onion, 1 teaspoon of ground ginger, 1/2 teaspoon of garlic powder, and just 1/4 teaspoon each of salt and pepper.
For that glorious glaze, you need 1 cup of teriyaki sauce, 2 tablespoons of soy sauce, and 1 tablespoon of brown sugar. Finally, we use 1 teaspoon of cornstarch mixed with 1 tablespoon of water to make sure the sauce sticks perfectly to every single one of those baked treasures.
Step-by-Step Instructions for Making Teriyaki Meatballs
When it comes to meatball magic, technique is everything! We are keeping it super straightforward here, using the oven to do the heavy lifting. Don’t skip the gentle mixing part—that’s how we guarantee tender, not tough, meatballs. If homemade sauce is more your speed, remember you can always whip up a quick batch using my five-minute teriyaki magic while the oven warms up!
Preparing and Baking the Meatballs
First things first: get your oven cruising at 400 degrees Fahrenheit! Line a baking sheet with parchment paper because this makes cleanup nearly instant, trust me on this one. In a big bowl, toss together the ground beef, breadcrumbs, milk, egg, onion, ginger, garlic powder, salt, and pepper. Now, listen closely: mix it gently with your hands until everything just barely comes together. If you overmix, you get hard little bullets instead of soft meatballs! Roll them into one-inch rounds and space them out nicely on the sheet. Pop them in the oven for about 15 to 18 minutes until they look nicely done through the middle.
Creating the Thickened Teriyaki Meatballs Sauce
While those beauties are baking, let’s whip up the glaze! Grab a small saucepan and whisk together your store-bought teriyaki sauce, soy sauce, and brown sugar. Set this over medium heat until it just starts to simmer gently. The key to that perfect, sticky coating for your Teriyaki Meatballs is the cornstarch slurry. Mix 1 teaspoon of cornstarch with 1 tablespoon of water until it’s smooth—no lumps allowed! Whisk that slurry into the simmering sauce. Keep stirring constantly; it thickens up fast, usually within a minute. You want it thick enough to cling beautifully, not just run right off the meatball.
Coating and Finishing Your Teriyaki Meatballs
Once the meatballs are baked and the sauce is perfectly glossy and thick, it’s time for the grand finale! Carefully take the meatballs out of the oven. You can either dump the cooked meatballs right into a skillet with the sauce, or if you want even coverage, place them in a large bowl. Pour that wonderful, thickened teriyaki sauce right over the top. Toss everything together with a large spoon or spatula until every single meatball has a nice, shiny coat of that sweet and savory glaze. Serve them right away while they are hot and sticky!
Tips for Perfect Teriyaki Meatballs Every Time
I’ve made these so many times now that I’ve got a few little tricks up my sleeve to make sure they are always top-notch. This recipe is pretty forgiving, but these tips will take them from good to absolutely unforgettable! For more general cooking wisdom that really sticks, check out my favourite baking tips that will seriously improve your kitchen game.
First off, let’s talk meat. While I love the richness of the ground beef, feel free to swap it out! Ground turkey or ground pork work beautifully here. If you use turkey, sometimes they dry out a tiny bit faster, so just watch the clock—maybe pull them out closer to the 15-minute mark just to be safe.
Now, about that glorious glaze consistency. Remember how we used 1 teaspoon of cornstarch? If you like your sauce thicker—I mean, really coating the meatball like a heavy velvet blanket—just go ahead and increase that cornstarch to 1.5 teaspoons. Always mix the starch with cold water first before adding it to the hot sauce! That little step prevents lumps, and nobody wants a lumpy teriyaki glaze, right?
Also, if you want a slightly richer flavor in your glaze, try swapping half the soy sauce quantity for dark soy sauce if you happen to have it. It gives the whole dish a deeper, almost caramelized color without changing the flavor profile too much. Honestly, once you nail the sauce texture, you’ve won half the battle with these Teriyaki Meatballs!
Serving Suggestions for Teriyaki Meatballs
Okay, once these Teriyaki Meatballs are coated in that sticky, incredible sauce, you have to decide: are they the main event, or are they the star of the appetizer spread? Honestly, this recipe shines in both roles, which is why it’s so handy to keep in your back pocket!
If you’re serving these for dinner, my absolute favorite way is over a big, fluffy mound of steamed white rice. The rice soaks up any extra glaze that drips off—it’s pure heaven! You get that perfect balance of savory meatball, sweet sauce, and neutral rice. If you want to make it a real meal, I serve mine with a side of steamed broccoli or maybe some quick-sautéed snap peas. It adds a little green crunch that cuts through the richness of the beef and sauce.
Now, if you’re bringing these to a party or game day, just set them out in a small slow cooker on the ‘keep warm’ setting with a bowl of toothpicks right next to them. People go wild for handheld food, and these are always the first thing to disappear off the snack table. They are fantastic warm, but honestly, they are still great at room temperature too, though you might want to check out my thoughts on other meat treats for party ideas!
No matter how you serve them, a final flourish of toasted sesame seeds and some thinly sliced green onions sprinkled on top just takes the presentation up a notch. It adds color and a little bit of aromatic freshness before everyone digs in!
Storage and Reheating Instructions for Teriyaki Meatballs
Nobody wants to see leftovers go to waste, especially when they taste this good! Luckily, these Teriyaki Meatballs keep really well, but you have to treat the sauce correctly so it doesn’t turn the meatballs mushy overnight. My secret is separating the glaze if you can, but if you’re short on time, just follow these steps for the best results when you want to enjoy them again tomorrow.
Once they have cooled down to room temperature—don’t put a hot pan of anything straight into the fridge, please!—transfer the saucy meatballs into an airtight container. You want something that seals up tight to keep that moisture locked in. They are generally good to go in the refrigerator for about three to four days. If they start to smell a little off or look slimy, toss them. Safety first, always!
Reheating is where you need specific instructions if you want that delightful texture back. If I’m only reheating a small batch, I usually grab a microwave-safe bowl, add a teaspoon of water to the bottom (this creates a little steam bath!), cover it loosely, and microwave them in short 30-second bursts. Give them a gentle stir between bursts until they are piping hot all the way through.
For a bigger batch, or if I really want to bring back that baked texture integrity, the oven is the way to go. Set your oven to a low-to-medium heat, maybe 325 degrees Fahrenheit. Spread the meatballs out in a single layer in a shallow baking dish—you might want to add an extra splash of teriyaki sauce and water just to keep the glaze from burning onto the pan. Cover the dish loosely with foil and heat them for about 15 minutes. The foil traps the steam so they don’t dry out while the heat brings them back up to temperature. They come out perfectly warm and saucy every time!
Frequently Asked Questions About Teriyaki Meatballs
I always get so many questions about making this recipe because everyone wants their batch of Teriyaki Meatballs to be absolutely flawless! It’s one of those recipes where a little planning goes a long way toward making it the easiest dinner ever.
Can I make these Teriyaki Meatballs ahead of time?
Oh yes, absolutely! This is one of my favorite things to prep on a Sunday for a busy weeknight. You can roll and bake the beef meatballs entirely, let them cool, and store them in an airtight container in the fridge for up to three days. I usually keep the teriyaki sauce made separately, too! Wait until you are ready to serve them to reheat the meatballs (either in the oven wrapped loosely in foil or in the microwave), and then pour that gorgeous sauce over them for a final toss just before eating. That way, they don’t get soggy sitting in the glaze all day.
What is the best meat to use besides ground beef for Teriyaki Meatballs?
While I designed this recipe around classic ground beef because it has great flavor retention, you can definitely use other ground meats! Ground turkey or ground pork are fantastic swaps if you’re looking for something leaner or just want to change the flavor profile a bit. If you use ground turkey, just be extra careful not to overbake them, since white meat tends to dry out faster than beef. Keep an eye on them; 15 minutes might be plenty for that easy dinner main course.
How can I make the sauce spicier?
If you like a little kick with your sweet and savory, jazzing up that teriyaki glaze is so simple! You don’t need a fancy ingredient—just grab your bottle of Sriracha or some basic red pepper flakes. Right when you are whisking the teriyaki sauce, soy sauce, and brown sugar together on the stovetop, add about a teaspoon of Sriracha, or maybe 1/2 teaspoon of red pepper flakes if you prefer that slower burn. Taste it before you add the cornstarch slurry! You can control the heat, but a little spice makes these beef meatballs truly addictive!
Estimated Nutritional Information for Teriyaki Meatballs
Now, I know we all cook with love first and worry about the numbers second, but it’s smart to know what you’re serving up! This information is based on those great little 1-inch meatballs we made—about 4 per serving—using standard pantry ingredients. Remember, this is just an estimate, so if you swap in turkey or use a different brand of teriyaki sauce, things might shift a tiny bit. But it gives you a great ballpark figure for enjoying this easy dinner!
Here are the general numbers per serving size (which we decided was about 4 meatballs):
- Calories: 350
- Total Fat: 18g (Including 7g Saturated Fat)
- Protein: 22g
- Carbohydrates: 25g (with 1g Fiber)
- Sugar: 18g (That’s where that delicious teriyaki glaze comes from!)
- Sodium: 750mg (A bit on the higher side, so maybe watch the salt later in the day!)
The good news is that these Teriyaki Meatballs pack a solid punch of protein to keep you full and satisfied! They are delicious, simple, and now you know exactly what you’re eating. Enjoy!
Share Your Simple Teriyaki Meatballs Creations
Wow, we made it! You now have everything you need to create the best, easiest Teriyaki Meatballs anyone has ever tasted. I really hope this recipe saves your next busy weeknight. It certainly saves mine almost every week!
I absolutely live for knowing when my recipes become part of your family’s rotation. Did you try them out? Did you add a spicy kick like I suggested, or stick to the classic sweet-and-savory flavor?
Please, please leave me a rating down below. Those little stars help other busy cooks find this simple dinner solution. I read every single comment you leave!
If you snap a picture of your saucy masterpiece—maybe serving them over rice or looking gorgeous on a party platter—tag me on social media! I love seeing how you present food. If you’re looking for more fuss-free supper ideas, check out my collection of favorite main dishes. Happy cooking, friends!
Print
Simple Teriyaki Meatballs
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Prepare easy meatballs coated in a sweet and savory teriyaki sauce.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, ginger, garlic powder, salt, and pepper. Mix gently until just combined. Do not overmix.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 15 to 18 minutes, or until cooked through.
- While the meatballs bake, prepare the sauce. In a small saucepan, whisk together teriyaki sauce, soy sauce, and brown sugar. Bring the mixture to a simmer over medium heat.
- In a small bowl, mix cornstarch and water to create a slurry. Whisk the slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens, about 1 minute.
- Remove the meatballs from the oven. Place the cooked meatballs in a large skillet or bowl. Pour the thickened teriyaki sauce over the meatballs and toss gently to coat completely.
- Serve immediately.
Notes
- You can substitute ground turkey or pork for the ground beef.
- For a thicker glaze, increase the cornstarch slightly.
- Serve these meatballs over rice or with toothpicks as an appetizer.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 350
- Sugar: 18
- Sodium: 750
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 1
- Protein: 22
- Cholesterol: 75
Keywords: teriyaki, meatballs, beef, easy dinner, asian sauce