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zoom in image of Teriyaki Beef Meatballs picked with toothpick
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5 from 6 votes

The BEST Teriyaki Beef Meatballs

Easy Teriyaki Beef Meatballs are smothered in a thick and easy to make homemade Teriyaki sauce! So versatile, these Teriyaki Beef Meatballs can be served as a main meal with steamed rice and veggies OR as an appetizer! The BEST part? Get your oven to do the work for you!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Appetizer
Cuisine: Japanese
Keyword: meatballs, The best teryaki beef meatballs
Servings: 40 meatballs
Author: Karina Carrel

Ingredients

MEATBALLS:

  • 2 pounds ground beef mince or pork, chicken, turkey
  • 3/4 cup Panko breadcrumbs or regular breadcrumbs
  • 2 eggs
  • 2 scallions or green onions, finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon cooking Sake or Shaoxing, Chinese wine or dry sherry
  • 1 pinch salt to taste
  • 1 pinch pepper to taste

TERIYAKI SAUCE:

  • 1 teaspoon sesame oil
  • 2 cloves garlic minced, or 2 teaspoons
  • 1/3 cup low sodium soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1/4 cup brown sugar
  • 1/2 cup water
  • 1 tablespoon cornstarch cornstarch mixed with 2 tablespoons of water
  • 1 teaspoon Sriracha or more, adjust to your preference of spice

TO SERVE:

  • 1 pinch sesame seeds
  • 1 green onion finely sliced
US - Metric

Instructions

  • Preheat oven to 200°C | 400°F.

FOR THE MEATBALLS:

  • Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1 1/2-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.
  • Bake for 10-12 minutes, or until golden browned and cooked through.
  • While the meatballs are baking, make your sauce!

FOR THE SAUCE:

  • Heat a medium-sized pot over medium-high heat. Whisk ALL of the sauce ingredients together (except cornstarch and water mixture) in the pan until well blended. Bring to a simmer, pour the cornstarch mixture in and give it a quick good mix until it dissolves into the sauce. Continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 5 minutes).

COAT:

  • When meatballs have finished cooking, pour 3/4 of the sauce over them and toss gently to evenly coat. Transfer the glazed meatballs to a serving dish or tray.
  • Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks, and with remaining sauce for dipping.

Notes

I added extra water and a cornstarch slurry to this sauce to make enough to coat these meatballs without making the sauce too overpowering.

Nutrition

Calories: 62kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 147mg | Potassium: 95mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 1mg