5 from 12 votes
The BEST Teriyaki Beef Meatballs
The BEST Teriyaki Beef Meatballs combine seasoned ground beef with panko breadcrumbs, scallions, garlic, and soy sauce, baked until golden brown. They're coated in a homemade teriyaki sauce made with soy, mirin, sake, brown sugar, and a touch of sriracha for mild heat. The sauce is thickened with a cornstarch slurry to achieve a glossy glaze that clings to the meatballs.
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings:
40
meatballs
Calories:
62 kcal
Course:
Appetizer
Cuisine:
Japanese
Ingredients
MEATBALLS:
- 2 pounds ground beef or pork, chicken, turkey
- ¾ cup panko breadcrumbs or regular breadcrumbs
- 2 egg
- 2 scallions or green onions, finely chopped
- 2 cloves garlic minced
- 2 tablespoons soy sauce low sodium
- 1 tablespoon cooking sake or Shaoxing, Chinese wine or dry sherry
- 1 pinch salt to taste
- 1 pinch black pepper to taste
TERIYAKI SAUCE:
- 1 teaspoon sesame oil
- 2 cloves garlic minced, or 2 teaspoons
- ⅓ cup soy sauce low sodium
- ¼ cup mirin
- ¼ cup sake
- ¼ cup brown sugar
- ½ 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
Instructions
- Preheat oven to 200°C | 400°F.
Cup of Yum
FOR THE MEATBALLS:
- Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1 ½-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 ¾ 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
- Adjust sriracha quantity to control spiciness of the teriyaki sauce.
- The added water and cornstarch slurry help create a balanced glaze that coats but does not overwhelm the meatballs.
- Use low sodium soy sauce to prevent the dish from becoming too salty.
- Bake the meatballs on parchment-lined trays for easy cleanup and even cooking.
Nutrition Information
Calories
62kcal
(3%)
Carbohydrates
3g
(1%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
23mg
(8%)
Sodium
147mg
(6%)
Potassium
95mg
(2%)
Fiber
0.1g
(0%)
Sugar
2g
(4%)
Vitamin A
21IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40 meatballs
Amount Per Serving
Calories 62
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 147mg | 6% |
| Potassium | 95mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.