Easy Sticky Sweet Teriyaki Meatballs

You know that moment when you’re staring into your fridge at 5 PM, and everyone’s asking what’s for dinner? That was me yesterday when I spotted some ground beef that needed to be used up. So I decided to whip up these teriyaki meatballs.

What started as a desperate dinner solution turned into our new family favorite, tender, juicy meatballs swimming in the most incredible sweet and savory glaze that had us all fighting over the last bite.

Why You’ll Love This Teriyaki Meatballs Recipe

I’m telling you, these teriyaki meatballs check every single box. They’re incredibly simple to make (even on your busiest nights), packed with flavor that’ll have your family asking for seconds, and versatile enough to serve as an appetizer or main dish.

The homemade teriyaki sauce is what really makes them special, it’s so much better than store-bought, and you probably have all the ingredients already.

Perfect Pairings for Your Meal

While these meatballs are absolutely delicious on their own, I love serving them alongside some of my other go-to recipes.

My lemon pepper chicken with rice pilaf makes a wonderful companion dish when you’re feeding a crowd, and if you’re looking for more comfort food vibes, my easy parmesan tomato zucchini bake adds the perfect veggie balance to round out the meal.

Ingredients You Need for Teriyaki Meatballs

For the Meatballs:

• 1 pound ground beef (I prefer 85/15 for the perfect balance of flavor and texture)
• 3 green onions, finely chopped (scallions work great too!)
• ½ cup panko breadcrumbs (regular breadcrumbs work in a pinch)
• 1 large egg
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (apple cider vinegar is a fine substitute)
• 1 tablespoon honey
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced
• ½ teaspoon salt

For the Teriyaki Sauce:

• ⅓ cup soy sauce
• ¼ cup rice vinegar
• 3 tablespoons honey
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced

Pro tip: Don’t skip the panko breadcrumbs – they keep your meatballs incredibly tender and help them hold together perfectly.

And trust me on the fresh ginger and garlic; they make all the difference in creating that authentic teriyaki meatballs flavor profile.

How to Make Teriyaki Meatballs

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.

Step 2: In a large mixing bowl, combine the ground beef, chopped green onions, panko breadcrumbs, egg, soy sauce, rice vinegar, honey, minced ginger, garlic, and salt. Mix everything together with your hands until just combined – don’t overmix or your meatballs will be tough.

Step 3: Roll the mixture into 16-18 evenly sized meatballs (about 1½ inches each) and place them on your prepared baking sheet. I like to use a small cookie scoop to keep them uniform.

Step 4: Bake for 20-25 minutes until the meatballs are golden brown and cooked through (internal temperature should reach 160°F).

Step 5: While the meatballs are baking, make your teriyaki sauce. In a small saucepan, whisk together the soy sauce, rice vinegar, honey, ginger, and garlic. Bring to a simmer over medium heat.

Step 6: In a small bowl, mix the cornstarch and water to create a slurry. Add this to the simmering sauce and whisk constantly for 2-3 minutes until the sauce thickens beautifully. Remove from heat and stir in the sesame oil.

Step 7: Once your meatballs are done, transfer them to the saucepan with the teriyaki sauce. Gently toss to coat each meatball in that gorgeous, glossy glaze. The magic happens when those hot meatballs meet the sauce – pure teriyaki meatballs perfection!

How I Make This Teriyaki Meatballs Perfect Every Time

The secret to incredible teriyaki meatballs is all in the details. I always test my meatball mixture before shaping them all – just cook a small spoonful in a skillet and taste for seasoning. You want that perfect balance of salty, sweet, and savory.

Also, don’t rush the sauce! Let it simmer and thicken properly so it coats the meatballs like a dream.

And here’s my favorite trick: let the coated meatballs sit in the sauce for about 5 minutes before serving – they’ll absorb even more flavor.

Can I make these teriyaki meatballs ahead of time?

Absolutely! You can prepare the meatballs up to 24 hours in advance. Just store them in the refrigerator before baking, or you can bake them and store them separately from the sauce.

When you’re ready to serve, just reheat and toss with the freshly made teriyaki sauce.

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How do I store leftover teriyaki meatballs?

Store your leftover teriyaki meatballs in the refrigerator for up to 3 days in an airtight container. They reheat beautifully in the microwave or on the stovetop, just add a splash of water if the sauce seems too thick.

Can I freeze teriyaki meatballs?

Yes! You can freeze the cooked meatballs (without sauce) for up to 3 months. Just thaw them overnight in the fridge and make fresh sauce when you’re ready to serve.

The texture stays perfect this way.

What can I substitute for rice vinegar?

Apple cider vinegar works wonderfully, or you can use white wine vinegar. Just use slightly less since they can be a bit stronger than rice vinegar.

The key is maintaining that tangy element that makes teriyaki meatballs so irresistible.

If you’re loving this teriyaki meatballs recipe as much as my family does, I’d be thrilled if you saved it to your Pinterest boards! You can find me at Pinterest where I share all my favorite family-friendly recipes and kitchen tips.

Your pins help other busy parents find delicious solutions for their dinner dilemmas too!

How I Love to Serve My Teriyaki Meatballs

These teriyaki meatballs are incredibly versatile, which is why I make them so often. On busy weeknights, I serve them over steamed rice with some quick-sautéed vegetables.

For weekend family dinners, I’ll pair them with noodles and make it feel more special.

During the holidays, I make them smaller and serve them as appetizers with toothpicks – they disappear faster than I can make them!