Saucy Teriyaki Meatballs + Video

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Saucy Teriyaki Meatballs are bursting with flavor in an easy recipe that comes together with just a few ingredients. The whole family is going to love ’em. Simple saucy meatballs!

titled collage for Saucy Teriyaki Meatballs


Saucy Teriyaki Meatballs

The real key to simple cooking these pineapple teriyaki meatballs is using the right ingredients.

When you are only using a handful of ingredients, getting the most bang for your buck is really important.

I have been craving Asian flavors so much lately. You know the ones I mean: soy sauce, garlic, ginger, sesame, and scallions.

The homemade teriyaki meatballs sauce is incredible and only takes a few minutes.

Pretty much anything you add them becomes an amazing Asian inspired dish. My family is really crazy about meatballs!

So I figured if I whipped up some delicious Teriyaki Meatballs, it would be a win for everyone. And was I ever right.

If you’ve been in the mood for more Asian inspired flavors, check out my Panda Express Broccoli Beef, it’s insanely good.

Oh, and you aren’t going to want to forget my pork fried rice!

collage of steps for Asian meatball recipe

Pineapple Teriyaki Meatballs Tips & Tricks

  • Wet your hands to prevent sticking! If you lightly wet your hands, the meatballs will form better and crack less.
  • Don’t skip the breadcrumbs: Breadcrumbs help to bind the meat together and keep the meatballs from falling apart.

    You can use fresh breadcrumbs made from toasted bread or dried panko breadcrumbs.
  • Don’t overwork the meat: Overworking the meat can make the saucy meatballs tough.

    Mix the meat and other ingredients just until everything is evenly distributed.
  • Let them rest: Let them rest in the teriyaki meatballs sauce for a few minutes before serving, so they can absorb some of the flavor.

Be sure to watch the video for our best tips on making Asian saucy meatballs! Look for it in the recipe card, at the bottom of this post.

Asian cocktail meatballs in skillet

Teriyaki Meatball Recipe Serving Suggestions

These pineapple teriyaki meatballs are great to eat alone, but they also go well in a wrap or sandwich.

You can serve them as an appetizer. Just insert a toothpick into each one and place them onto a serving platter.

If you want to serve them for a main course, they’re fabulous over white or brown rice. To cut down on time, try my Instant Pot brown rice recipe.

collage of steps for teriyaki meatballs recipe

Saucy Meatballs FAQs

Can I use different meat?

Yes, our teriyaki meatball recipe calls for both pork and ground beef, but that can be adjusted.

It’s fine to use all beef or all pork. Additionally, you can swap for ground chicken, sausage, or ground turkey.

How do you store leftovers?

After cooking and cooling the meatballs, you can store any leftovers by wrapping them in foil and placing them in the refrigerator.

If stored properly, cooked meatballs will stay fresh in the fridge for three to four days or in the freezer for three to four months.

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Asian meatballs in skillet

saucy teriyaki meatballs in skillet

Saucy Teriyaki Meatballs + Video

Donna Elick
Saucy Teriyaki Meatballs are bursting with flavor! This easy Asian meatball recipe comes together with just a few simple ingredients.
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main
Cuisine Asian
Method Oven, Stovetop
Servings 8


Meatball Ingredients

  • 1 pound lean ground beef, I used 88%
  • 1 pound ground pork
  • 1 cup Panko breadcrumbs
  • 1/2 cup teriyaki sauce, I used Soy Vay® Veri Veri
  • 3 scallions, thinly sliced (about 1/4 cup)
  • 2 large eggs, lightly beaten

Sauce Ingredients

  • 1/2 cup teriyaki sauce
  • 6 ounces pineapple juice
  • 1 tablespoon cornstarch
  • Optional: sesame seeds and additional scallions for garnish


  • Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.
  • In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.
  • Using a 1 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
  • Bake for 10-12 minutes, until light golden brown and cooked through.
  • Meanwhile in a 10" skillet, warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container.
    Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken.
  • Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.


Donna’s Notes

If you lightly wet your hands the meatballs will form better and crack less.
These meatballs are amazingly flavorful without the sauce. If you are cutting back feel free to serve without the sauce. I have really enjoyed the meatballs without the sauce in veggie wraps.
Can be served as an appetizer or over rice or veggies for dinner.


Serving: 1 | Calories: 323cal | Carbohydrates: 15g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 122mg | Sodium: 1522mg | Sugar: 8g | Fiber: 1g | Calcium: 49mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled collage for teriyaki meatballs recipe

Originally published May 2016. Last updated and republished March 2023

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  1. Can't wait to try this. . . . .so simple. My family likes a little heat, so I'd probably add a little cayenne pepper (easy fix). Thanks for posting.

  2. This is very good, I see the original recipe from the company didn't include the grd. pork but I think by adding that to your recipe it made it much better.

    I made these and also added pineapple chunks to the dish for added flavor. Very good.

  3. A winner! This was excellent. No changes needed except I threw in the pinespple tidbits. Thanks for sharing your recipe!

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