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 recipe, awesome meatballs!
The real key to simple cooking is using the right ingredients. When you are only using a handful of ingredients, getting the most bang for your buck is really important.
Saucy Teriyaki Meatballs
I have been craving Asian flavors so much lately. You know the ones I mean: soy sauce, garlic, ginger, sesame and scallions.
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.
Be sure to watch the video for our best tips on making Asian meatballs! Look for it in the recipe card, at the bottom of this post.
When I started putting this recipe together, my ingredient list was really long – that is never good. Then I realized that if I just put the teriyaki sauce right into the meatballs I can make dinner much simpler AND tastier!
What could be easier?! The entire meal comes together in just 30 minutes, and is delicious served over steamed vegetables or pork fried rice.
These saucy teriyaki meatballs are unlike anything I have ever tasted. They are bursting with flavor! You don’t need to serve them with anything – they are amazing on their own. Perfect little Asian cocktail meatballs.
I mean seriously the best ever teriyaki meatballs. But, we are a sauce loving family, so I whipped up an amazing teriyaki sauce to go with the meatballs.
It is so simple because the teriyaki sauce is a stand-alone with the garlic, ginger and sesame. So, it really knocks it out of the park.
I added some pineapple juice for added sweetness and then some corn starch to really thicken it up. We devoured the whole thing. So, no matter how you decide to eat them, you are going to love them! Again and again.
Tips for Making Meatballs
- Wet your hands to prevent sticking!
If you lightly wet your hands the meatballs will form better and crack less.
What to Serve with Teriyaki Meatballs
These meatballs are amazingly flavorful without the sauce. To cut back on the calories and sugar, feel free to serve them without the sauce. I have really enjoyed them this way in veggie wraps.
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.
With love from our simple kitchen to yours.
Other Favorite Meatball Recipes
Saucy Teriyaki Meatballs + Video
- 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
- 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.
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.
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.
Originally published May 2016. Last updated and republished January 2021.
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