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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 Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 40 meatballs
Calories: 62 kcal
Course: Appetizer
Cuisine: Japanese

Ingredients

MEATBALLS:
  • 2 pounds ground beef mince or pork, chicken, turkey
  • ¾ 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
  • ⅓ cup low sodium soy sauce
  • 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

    Cup of Yum
  1. Preheat oven to 200°C | 400°F.
FOR THE MEATBALLS:
    Cup of Yum
  1. 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.
  2. Bake for 10-12 minutes, or until golden browned and cooked through.
  3. While the meatballs are baking, make your sauce!
FOR THE SAUCE:
  1. 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:
  1. 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.
  2. 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 Information

Calories 62kcal (3%) Carbohydrates 3g (1%) Protein 5g (10%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 23mg (8%) Sodium 147mg (6%) Potassium 95mg (3%) 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: 40meatballs

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.