Ingredients

1½ cups cold water

½ cup low sodium soy sauce (regular soy sauce can be substituted)

⅓ cup light brown sugar (tightly packed)

3 tablespoons cornstarch

1 tablespoon rice wine vinegar

1½ teaspoons freshly grated ginger root

2 pounds lean ground beef (88/12 blend recommended)

⅔ cup panko bread crumbs

¼ cup finely diced sweet yellow onion

2 extra large eggs

3 tablespoons whole milk

1 teaspoon kosher salt

½ teaspoon fresh cracked black pepper

½ teaspoon freshly grated ginger root

1 tablespoon extra virgin olive oil

2 tablespoons thinly sliced green onions

1 tablespoon toasted sesame seeds

Instructions

Step 1: In a 3 to 4 quart saucepan over medium-high heat, whisk together the cold water, low sodium soy sauce, light brown sugar, cornstarch, rice wine vinegar, and 1½ teaspoons of freshly grated ginger. Continue whisking constantly until the sauce thickens to a gravy-like consistency, about 5 to 6 minutes. Remove from heat and set aside.

Step 2: Line a baking sheet with parchment paper. In a large mixing bowl, combine the ground beef, panko bread crumbs, finely diced onion, eggs, whole milk, kosher salt, cracked black pepper, and ½ teaspoon freshly grated ginger. Mix thoroughly using a wooden spoon or your hands (wear nitrile gloves if preferred).

Step 3: Using a 1 ½ tablespoon scoop, portion the meat mixture and roll into round meatballs. Place them on the prepared baking sheet.

Step 4: Heat the extra virgin olive oil in a 10 to 12 inch nonstick skillet over medium-high heat. Once the oil is hot, add the meatballs and brown them on all sides, turning with kitchen tongs, for about 7 to 8 minutes.

Step 5: Reduce the heat to medium and spoon the teriyaki sauce over the meatballs. Simmer for 8 to 10 minutes, turning occasionally to prevent burning and to coat evenly. The internal temperature should reach 160°F when done.

Step 6: Garnish the meatballs with thinly sliced green onions and toasted sesame seeds before serving.

Tips & Variations

For a lighter option, try using ground turkey or chicken instead of beef.

Adding finely chopped garlic or a splash of sesame oil can deepen the sauce’s flavor.

Serve with steamed rice or noodles to turn this into a complete meal.

You can substitute panko bread crumbs with regular bread crumbs if needed, though panko adds a lighter texture.

Storage

Store leftover teriyaki meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. These meatballs also freeze well; freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I make the teriyaki sauce ahead of time?

Yes, the sauce can be prepared a day in advance and stored in the refrigerator. Reheat gently before adding to the meatballs.

How do I prevent the meatballs from falling apart?

Using panko bread crumbs and eggs helps bind the meatballs together. Avoid overmixing the meat mixture, and handle gently when shaping the meatballs to keep them intact.