Teriyaki Meatballs

teriyaki meatballs

I’m clearly a fan of juicy, flavorful meatballs. I made a whole bunch of variations left and right, like these Meatball Subs on a Stick or these Juicy Italian Meatballs, or my Not Too Spicy Meatballs. So I wanted to try and make something different with these Sticky Teriyaki Meatballs with an easy homemade teriyaki glaze. I’m hesitant to say that it’s a ‘homemade’ glaze because that sounds a little intimidating and like something that would have tons of ingredients. Not the case here! I used a ready-made bottle of my favorite teriyaki sauce and thickened it up with brown sugar, sesame seeds, and cornstarch. That’s it!

I like eating these meatballs over jasmine rice because the rice really soaks up a lot of that sticky sauce. I also like serving the meatballs skewered with pineapple because it’s basically a Hawaiian party in your mouth. And who doesn’t like little appetizer finger food? Take your pick, you can’t go wrong.

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Yes, please. I’ll take 10.

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Place the ground pork, egg, breadcrumbs, soy sauce, green onion, garlic, ginger, and black pepper into a large mixing bowl. Use your hands to evenly combine.

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Roll the mixture into 24 balls, each one about the size of a heaping tablespoon. Place the meatballs on a baking sheet lined with aluminum foil sprayed with non stick spray.

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Bake at 400 degrees for 35 minutes, until golden brown.

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If you are serving the meatballs with rice, now is a good time to get that cooking. Prepare 1 cup of dry jasmine rice according to package directions. I have a rice cooker because I’m fancy like that.

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Whichever way you choose to serve the meatballs, you’ll have to make some sticky teriyaki sauce. I’ve made this as easy as possible- in fact, you can use a bottle of ready made teriyaki sauce (sauce, not glaze) and thicken it up yourself. Heat a 10 ounce bottle of your favorite teriyaki sauce in a large saucepan over medium low heat. Add in the brown sugar and sesame seeds. Include a couple of tablespoons of cornstarch for thickness. Whisk to combine and let simmer for 5-7 minutes, or until thickened to a glaze-like consistency.

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Remove your cooked meatballs from the baking sheet and transfer into the glaze. Gently stir to completely coat the meatballs completely. Remove from heat.

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Garnish with chopped green onion and sesame seeds.

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Teriyaki Meatballs
Juicy, tender meatballs tossed in an easy, homemade sweet teriyaki sauce! Serve over jasmine rice or with chunks of pineapple on skewers.
Servings
6 people
Servings
6 people
Teriyaki Meatballs
Juicy, tender meatballs tossed in an easy, homemade sweet teriyaki sauce! Serve over jasmine rice or with chunks of pineapple on skewers.
Servings
6 people
Servings
6 people
Ingredients
  • 1 pound ground pork
  • 1 egg
  • 1/2 cup breadcrumbs
  • 3 cloves garlic minced
  • 2 green onions chopped, plus extra for topping
  • 1/2 tsp soy sauce
  • 1 tsp ginger
  • 1/4 tsp black pepper
  • 1 cup jasmine rice dry, if serving over rice
  • 10 ounces teriyaki sauce
  • 1/4 cup brown sugar
  • 1 tbsp sesame seeds plus extra for topping
  • 2 tbsp cornstarch
  • chopped pineapple if serving as skewers
Instructions
  1. Preheat oven to 400. Line a baking sheet with aluminum foil and lightly coat with non stick spray.
  2. Place the ground pork, egg, breadcrumbs, soy sauce, green onion, garlic, ginger, and pepper into a large mixing bowl. Use your hands to evenly combine.
  3. Roll the mixture into 24 balls, each one about the size of a heaping tablespoon. Place meatballs on prepared sheet.
  4. Bake for 35 minutes, until golden brown.
  5. If serving with rice- While meatballs are cooking, prepare your jasmine rice according to package directions.
  6. Heat the teriyaki sauce in a large saucepan over medium low heat. Add in the brown sugar, cornstarch, and sesame seeds.
  7. Whisk to combine and let simmer for 5-7 minutes, or until thickened to a glaze.
  8. Remove cooked meatballs from baking sheet and transfer into the glaze. Gently stir to completely coat the meatballs.
  9. If serving as skewers- Serve skewered with freshly chopped pineapple. Garnish with chopped green onion and sesame seeds.
  10. If serving over rice- Serve spooned over a bed of jasmine rice garnished with chopped green onion.

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