Teriyaki Meatballs
Teriyaki meatballs are a delightful fusion of flavors that combine the hearty essence of American cuisine with the rich, savory notes of Asian tradition. These bite-sized delights burst with a balance of sweet and salty, leaving your taste buds dancing with joy. Imagine the satisfying crunch of the outer layer, giving way to the tender, juicy inside, all enveloped in a glossy teriyaki glaze that’s simply irresistible.
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I still remember the first time I decided to make teriyaki meatballs. It was a casual get-together with friends, and I wanted something that would both impress and delight. Little did I know, these meatballs would become the star of the evening! Not only are they easy to whip up, but they are also a crowd-pleaser, making them perfect for parties, dinners, or even as delightful appetizers. Trust me; once you try these, you’ll be inspired to keep them in your regular rotation!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes with minimal prep.
- Irresistible Flavor: A perfect blend of sweet teriyaki sauce and savory meat.
- Eye-Catching Appeal: These golden brown meatballs look as good as they taste, making them festive party fare.
- Flexible Serving: Perfect as a snack, appetizer, or served with rice for a main dish.
- Diet-Friendly Options: Easily adaptable for gluten-free diners with the right teriyaki sauce.
Ingredients You’ll Need
- 1 pound lean ground beef: This provides the main protein source, giving you a hearty base. Feel free to substitute with ground turkey for a lighter option.
- ½ pound ground pork: Adds extra flavor and moisture to the meatballs. You could also use chicken or keep it all beef for simplicity.
- 1 large egg, room temperature: Binds the meat mixture together. Make sure it’s at room temperature to help the ingredients mix more evenly.
- 1 large egg yolk: This adds richness and tenderness. If you’re avoiding eggs, try a flax egg as a substitute.
- 1 tablespoon minced garlic (fresh is best): Fresh garlic infuses the meatballs with aromatic depth. If using powdered, cut the amount to about a teaspoon.
- ½ cup panko bread crumbs: Light and crispy, they help achieve that perfect texture. If you need a gluten-free option, use gluten-free panko.
- 3 tablespoons teriyaki sauce: This adds that signature sweet and salty flavor. Don’t skimp on quality here; homemade is even better!
- ⅓ cup diced water chestnuts: Offers a delightful crunch and freshness. If you can’t find them, finely chopped bell pepper could work too.
- 3 green onions, sliced: Adds a mild onion flavor and a pop of color. Use Chinese chives for a more authentic touch.
- ½ teaspoon freshly ground black pepper: Enhances all the flavors harmoniously.
- ½ cup teriyaki sauce (for tossing): This coats the cooked meatballs for that sticky goodness after baking.
- 2 green onions, thinly sliced (optional): For garnish, adding freshness and a vibrant splash.
- 2 tablespoons sesame seeds (optional): Provides an extra crunch and visual appeal; they can be toasted for added flavor.
How to Make Teriyaki Meatballs
Preheat: Begin by preheating your oven to 400°F (200°C). While that gets going, line a large baking sheet with parchment paper; it makes cleanup a breeze!
Mix: In a large mixing bowl, combine 1 pound of lean ground beef, ½ pound of ground pork, 1 large egg, 1 egg yolk, 1 tablespoon of minced garlic, ½ cup of panko bread crumbs, 3 tablespoons of teriyaki sauce, ⅓ cup of diced water chestnuts, and 3 sliced green onions. Using your hands (the best tools!), gently stir the mixture until combined but avoid over-mixing—this keeps the meatballs tender.
Form: Grab a cookie scoop (or your hands) and shape the mixture into meatballs about 1 to 1½ inches in size. Place them evenly on the prepared baking sheet. Uniformity helps ensure they cook at the same rate.
Bake: Pop the meatballs in the oven and bake for 20 minutes or until they are thoroughly cooked through and reaching a lovely golden color. You’ll know they’re ready when they’re firm to the touch and a meat thermometer reads 165°F.
Toss: Once they’ve baked, let them rest for 5 to 10 minutes on the baking sheet. Then, toss the warm meatballs in ½ cup of teriyaki sauce, coating them fully. For a pop of color and freshness, sprinkle additional sliced green onions and sesame seeds if desired.
Serve: Enjoy your teriyaki meatballs as they are, or serve them over a bed of rice for a fulfilling meal. Skewers make for a fun way to serve them at parties!
Storing & Reheating
To keep your leftovers, store the meatballs at room temperature only if you’re enjoying them within a couple of hours. For longer storage, place them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. For freezing, simply lay the meatballs on a baking sheet to freeze individually before transferring them to a freezer-safe bag. When you’re ready to enjoy them again, reheat in a 350°F (175°C) oven for about 15 minutes or until warmed through, though the texture may change slightly as they thaw and reheat.
Chef’s Helpful Tips
- To avoid dry meatballs, ensure not to compress the meat mixture too much while forming them.
- If you’re short on time, try using pre-made teriyaki sauce, but check for quality ingredients.
- For an extra layer of flavor, consider marinating the meat mixture with teriyaki sauce a few hours ahead.
- If you want a bit more crispiness, consider broiling the meatballs for the last 2-3 minutes of baking.
- Feel free to experiment with add-ins, like chopped bell peppers or shredded carrots, for varied textures and flavors.
Let these teriyaki meatballs tantalize your taste buds. Known for their heartiness and flavors, they exceed expectations every time you serve them. Whether you’re gathering with friends for a cozy night in or needing a quick weeknight dinner, these meatballs work perfectly. Don’t hesitate to play around with the recipe; there’s always room for new twists and personal touches!
Recipe FAQs
Can I make teriyaki meatballs ahead of time?
Absolutely! You can prepare the meatballs a day in advance, shape them, and refrigerate. Just pop them in the oven when you’re ready to cook. They also freeze beautifully before cooking, so you can enjoy them anytime!
How can I make this recipe gluten-free?
To make gluten-free teriyaki meatballs, use gluten-free panko breadcrumbs and a gluten-free teriyaki sauce. Many brands offer gluten-free options, or you can make your teriyaki sauce with gluten-free soy sauce.
What can I serve with teriyaki meatballs?
These meatballs are incredibly versatile! Serve them over cooked rice, alongside steamed vegetables, or in a lettuce wrap for a fresh twist. They also make an excellent addition to a party platter with toothpicks.
How can I adjust the spice level?
If you want a bit of heat, try adding some red pepper flakes or a dash of sriracha sauce to the meat mixture. For a milder flavor, stick to classic ingredients and enjoy the rich sweetness of the teriyaki sauce.
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📖 Recipe Card
Teriyaki Meatballs
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 22 meatballs 1x
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Description
These Teriyaki Meatballs offer an irresistible combination of flavor and simplicity. Made with ground beef and pork, and tossed in a homemade teriyaki sauce, they’re perfect for a quick dinner or a delightful appetizer.
Ingredients
- 1 pound lean ground beef
- ½ pound ground pork
- 1 large egg room temperature
- 1 large egg yolk
- 1 tablespoon minced garlic fresh is best
- ½ cup panko bread crumbs
- 3 tablespoons teriyaki sauce
- ⅓ cup diced water chestnuts
- 3 green onions sliced
- ½ teaspoon freshly ground black pepper
- ½ cup teriyaki sauce
- 2 green onions thinly sliced, optional
- 2 tablespoons sesame seeds optional
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, ground pork, egg, egg yolk, garlic, panko bread crumbs, teriyaki sauce, water chestnuts, green onions, and black pepper.
- Gently mix the ingredients together using your hands if necessary, and form 1 to 1 1/2 inch meatballs, ideally using a cookie scoop for uniformity.
- Arrange the formed meatballs on the prepared baking sheet.
- Bake the meatballs for about 20 minutes or until they are fully cooked through. Allow them to rest for 5 to 10 minutes on the baking sheet afterwards.
- Toss the meatballs in teriyaki sauce and add optional green onions and sesame seeds if desired.
- Serve the meatballs promptly, with toothpicks or over a bed of rice.
Notes
For added flavor, consider marinating the meatballs in teriyaki sauce for a few hours before baking.
To keep the meatballs moist, do not overmix the meat when forming them.
These meatballs can be served as an appetizer or as a main dish with rice.
Nutrition
- Serving Size: 1 meatball
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 40mg
