Skillet Teriyaki Meatballs
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
5 Servings (about 16 meatballs)
-
Course
Main Course
-
Cuisine
American
Skillet Teriyaki Meatballs
Description
This recipe starts by mixing ground beef with eggs, breadcrumbs, seasoning, and Worcestershire sauce to form meatballs. The meatballs are browned on all sides in olive oil in a skillet to seal in juices and develop a crust. Meanwhile, a teriyaki sauce is prepared by whisking soy sauce, water, ground or fresh ginger, garlic powder, brown sugar, honey, rice vinegar, and cornstarch.
The browned meatballs are then coated with the sauce in the skillet and simmered gently. This simmering thickens the sauce and infuses the meatballs with a balance of sweet, salty, and tangy flavors characteristic of teriyaki. The sauce’s thickness is adjusted by tweaking the cornstarch amount.
Serve these meatballs garnished with green onions alongside steamed rice or noodles for a filling meal. The combination of tender meatballs and flavorful sauce makes an adaptable main dish.
Using low-sodium soy sauce helps control saltiness. Fresh ginger can be substituted for ground for a more vibrant flavor. Stir gently during simmering to avoid breaking the meatballs and to coat them evenly with sauce.
Ingredients
Sauce:
- ½ cup soy sauce low-sodium
- 2 ¼ cups water
- 1 teaspoon ground ginger or 1 tablespoon grated fresh ginger
- ½ teaspoon garlic powder
- ⅓ cup light brown sugar or dark brown sugar, packed
- 2 tablespoons honey
- 1 tablespoon rice vinegar can use white vinegar as a sub
- 2 tablespoons cornstarch
Meatballs:
- 2 pounds lean ground beef or ground turkey
- 2 egg large
- ⅔ cup bread crumbs I usually use panko
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- 2 to 3 to 3 tablespoons milk use the lesser amount if using ground turkey
- 1 tablespoon olive oil
- green onion for garnish, sliced
Instructions
- For the sauce, in a medium bowl or in a liquid measuring cup, whisk together all the sauce ingredients until smooth (can use a blender for this, if desired). Set aside.
- For the meatballs, in a large bowl, combine all the meatball ingredients, except the 1 tablespoon oil and the green onions, and mix until well-combined (I usually ditch any utensil and just get my hands in there to do the mixing). Form the mixture into meatballs about an inch or two in size.
- In a 12-inch nonstick skillet, heat a tablespoon of olive oil over medium heat until the oil is rippling and hot. Add the meatballs in a single layer to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don’t need to be completely cooked through, just equally browned on all sides.
- Pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Bring the mixture to a simmer and cook about 10-15 minutes, stirring every once in a while to carefully turn the meatballs and coat them in the sauce, until the meatballs are cooked through. If the sauce becomes overly thick, add a tablespoon of water at a time to thin.
- Serve the meatballs and sauce over hot, cooked rice, quinoa or couscous. If desired, garnish with green onions.
Notes
- Use low-sodium soy sauce to better control salt levels in the sauce.
- Fresh ginger can be used in place of ground ginger for a more pronounced ginger flavor.
- Adjust sugar and cornstarch amounts to modify sweetness and sauce thickness to taste.
- Handle meatballs gently during simmering to prevent breaking and ensure even sauce coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Servings (about 16 meatballs)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 469kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 45g | 90% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 178mg | 59% |
| Sodium | 1596mg | 67% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
