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Skillet Teriyaki Meatballs

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 5 Servings (about 16 meatballs)
Course: Main Course
Cuisine: American

Ingredients

Sauce:
  • ½ ½ cup low-sodium soy sauce
  • 2 ¼ 2 ¼ cups water
  • 1 1 teaspoon ground ginger or 1 tablespoon grated fresh ginger
  • ½ ½ teaspoon garlic powder
  • ⅓ ⅓ cup packed light or dark brown sugar
  • 2 2 tablespoons honey
  • 1 1 tablespoon rice vinegar can use white vinegar as a sub
  • 2 2 tablespoons cornstarch
Meatballs:
  • 2 2 pounds lean ground beef or ground turkey
  • 2 2 large eggs
  • ⅔ ⅔ cup bread crumbs I usually use panko
  • 1 1 teaspoon salt
  • ¼ ¼ teaspoon pepper
  • 1 ½ 1 ½ teaspoon Worcestershire sauce 
  • ¼ ¼ teaspoon garlic powder
  • 2 to 3 2 to 3 tablespoons milk use the lesser amount if using ground turkey
  • 1 1 tablespoon olive oil
  • sliced green onions for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the meatballs and sauce over hot, cooked rice, quinoa or couscous. If desired, garnish with green onions.

Notes

  • Minor Changes: I've updated this recipe from six years ago with a few minor changes (and added more details in a few places). It's still the same great teriyaki meatball you may have been loving for the last several years.
  • Soy Sauce: I've found over the years that using regular soy sauce makes it a bit too salty for our tastes so we've switched to low-sodium.
  • Ginger: we prefer the flavor of fresh ginger, if I have it on hand.
  • Sauce Changes: I've also cut the sugar down just slightly - if you are looking for the original amount it was 1/2 cup and added a tablespoon of rice vinegar to cut the richness of the sauce. And finally, I've started adding less cornstarch to the sauce as we don't like it quite as thick.

Nutrition Information

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%)

Nutrition Facts

Serving: 5Servings (about 16 meatballs)

Amount Per Serving

Calories

% 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.