Description
These Teriyaki Meatballs offer a deliciously savory and slightly sweet flavor, combining tender ground beef meatballs with a rich, homemade teriyaki sauce. Perfect as an appetizer or main dish, these meatballs are pan-seared for a crispy exterior and then simmered in the luscious sauce ensuring every bite is juicy and full of flavor.
Ingredients
Scale
Teriyaki Sauce
- 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
Meatballs
- 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 (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Prepare the Teriyaki Sauce: 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 freshly grated ginger. Keep whisking constantly until the sauce thickens to a gravy-like consistency, about 5 to 6 minutes, then remove from heat.
- Make the Meatballs: Line a baking sheet with parchment paper. In a large mixing bowl, combine ground beef, panko bread crumbs, diced sweet yellow onion, eggs, whole milk, kosher salt, cracked black pepper, and freshly grated ginger. Mix thoroughly using a wooden spoon or hands (wear nitrile gloves to handle raw meat for hygiene).
- Shape the Meatballs: Using a 1½ tablespoon scoop, portion out meat and roll into round balls. Place the formed meatballs on the lined baking sheet.
- Cook the Meatballs: Heat the extra virgin olive oil in a 10 to 12 inch nonstick skillet over medium-high heat. Once hot, add the meatballs and brown them on all sides for about 7 to 8 minutes, turning carefully with kitchen tongs.
- Simmer in Sauce: Reduce heat to medium. Spoon the prepared teriyaki sauce over the browned meatballs. Simmer the meatballs in the sauce for 8 to 10 minutes, turning occasionally to prevent burning and ensure even cooking. The internal temperature should reach 160°F for food safety.
- Garnish and Serve: Once cooked through, garnish the teriyaki meatballs with thinly sliced green onions and toasted sesame seeds. Serve hot and enjoy!
Notes
- If you prefer, substitute regular soy sauce for the low sodium version but watch the salt levels.
- Wearing gloves while mixing raw meat helps maintain kitchen hygiene.
- Use a meat thermometer to ensure the meatballs reach the safe internal temperature of 160°F.
- Panko bread crumbs add lightness and texture to the meatballs but you can substitute with regular bread crumbs if unavailable.
- Simmering the meatballs in sauce allows them to absorb flavor and stay juicy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: teriyaki meatballs, Asian meatballs, ground beef meatballs, homemade teriyaki sauce, easy meatball recipe
