Sticky Teriyaki Meatballs
	
		These sticky teriyaki meatballs are tender, flavorful, and irresistibly glazed with a homemade teriyaki sauce. Whether served as an appetizer, main dish with rice, or tossed in a noodle bowl, they’re sticky‑sweet with a savory depth—pure comfort in bite‑sized form.
	 
	
		
							- Author: Mariem
 
							- Prep Time: 15 minutes
 
							- Cook Time: 20 minutes
 
							- Total Time: 35 minutes
 
							- Yield: 4 servings (16–20 meatballs) 1x
 
							- Category: Main Course
 
							- Method: Baked or Pan-Fried
 
							- Cuisine: Asian
 
							- Diet: Halal
 
					
	 
	
		
		
			
- 1 lb ground pork or beef (or a mix)
 
- 1/2 cup panko breadcrumbs or plain breadcrumbs
 
- 2 green onions, finely sliced
 
- 1 tbsp fresh ginger, minced
 
- 2 cloves garlic, minced
 
- 1 egg, beaten
 
- 1 tbsp soy sauce
 
- 1 tsp sesame oil
 
- 1 tbsp brown sugar or honey
 
- For the teriyaki glaze:
 
- 1/4 cup soy sauce
 
- 2 tbsp mirin or rice wine
 
- 2 tbsp brown sugar or honey
 
- 1 clove garlic, minced
 
- 1 tsp fresh ginger, minced
 
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
 
		 
	 
	
		
		
			
- In a large bowl, combine ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, and brown sugar or honey. Mix until just combined.
 
- Form into 1–1½ inch meatballs using lightly wet hands for uniformity.
 
- For oven method: Bake meatballs at 200°C (400°F) on a parchment-lined baking sheet for 12–15 minutes.
 
- For pan-fry method: Heat oil in a skillet over medium heat, brown meatballs on all sides, then cook an additional 5–7 minutes until done.
 
- In a saucepan, combine soy sauce, mirin, sugar, garlic, and ginger. Simmer over medium heat.
 
- Add cornstarch slurry and cook until glaze thickens and becomes glossy.
 
- Transfer cooked meatballs to the glaze and toss to coat evenly.
 
- Garnish with toasted sesame seeds and extra green onions before serving. Serve over rice or noodles if desired.
 
		 
	 
	
		Notes
		
			
- Use ground chicken or turkey for a lighter version.
 
- Adjust sweetness and spice in glaze to taste.
 
- Make meatballs and glaze ahead and store separately for best texture.
 
- Use gluten-free breadcrumbs and tamari for a gluten-free version.
 
- Double the glaze and use leftovers for stir-fries or rice bowls.
 
		 
	 
	
		Nutrition
		
							- Serving Size: 1/4 of recipe (4–5 meatballs)
 
							- Calories: 310
 
							- Sugar: 8g
 
							- Sodium: 540mg
 
							- Fat: 18g
 
							- Saturated Fat: 6g
 
							- Unsaturated Fat: 10g
 
							- Trans Fat: 0g
 
							- Carbohydrates: 14g
 
							- Fiber: 1g
 
							- Protein: 22g
 
							- Cholesterol: 85mg
 
					
	 
	
		Keywords: teriyaki meatballs, sticky meatballs, Asian meatballs, glazed meatballs, easy dinner, pork meatballs, appetizer