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