Name: Sticky Teriyaki Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 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)

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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.

Why You’ll Love This Recipe

Flavor-packed: The glaze delivers a perfect balance of salty, sweet, and umami notes.
Versatility: Serve solo, on rice, in lettuce cups, or alongside noodles—it all works beautifully.
Make-ahead friendly: You can prepare meatballs and sauce in advance for effortless reheating.
Crowd-pleasing: Elegant enough for entertaining, yet simple enough for weeknight dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground pork or beef (or a mix)
Panko breadcrumbs or plain breadcrumbs
Green onions, finely sliced
Fresh ginger, minced
Garlic, minced
Egg, beaten
Soy sauce
Sesame oil
Brown sugar or honey

For the teriyaki glaze:

Soy sauce
Mirin or rice wine
Brown sugar or honey
Fresh garlic and ginger
Cornstarch slurry (cornstarch mixed with water)

Directions

Prep the meatball mixture
In a large bowl, combine ground meat, breadcrumbs, egg, green onions, garlic, ginger, and a splash of soy sauce and sesame oil. Mix until just combined—overhandling can lead to tough meatballs.
Shape the meatballs
Form the mixture into balls about 1–1½ inches in diameter (roughly ping-pong ball size). Use lightly wet hands to prevent sticking and ensure uniform shapes for even cooking.
Cook the meatballs
- Oven method: Arrange meatballs on a parchment-lined baking sheet and bake at 200 °C (400 °F) for 12–15 minutes until cooked through.
- Pan-fry method: Heat oil in a skillet over medium heat, add meatballs without overcrowding, and brown on all sides, then finish cooking for an additional 5–7 minutes.
Make the glaze
Combine soy sauce, mirin, sugar, ginger, and garlic in a saucepan. Bring to a simmer, then whisk in a cornstarch slurry and cook until thickened to a glossy glaze.
Coat the meatballs
Transfer cooked meatballs to the saucepan or a large bowl. Toss to coat thoroughly in the teriyaki glaze until evenly covered.
Garnish and serve
Garnish with toasted sesame seeds and sliced green onions before serving. Enjoy as-is or over steamed rice or noodles.

Servings and timing

Servings: Yields approximately 4 servings (16–20 meatballs depending on size).
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Ground turkey or chicken: Perfect for a lighter version—adjust cooking time as needed.
Spicy kick: Add ½ teaspoon chili flakes or a squirt of Sriracha to the glaze.
Pineapple teriyaki twist: Stir in a few pineapple chunks before coating for a tropical note.
Gluten-free option: Use gluten-free breadcrumbs and tamari instead of soy sauce.

Storage / Reheating

Storage: Refrigerate meatballs and sauce together in an airtight container for up to 3 days.
Freezing: Freeze fully cooked meatballs glazed or unglazed (in sauce-free freezer bags) for up to 2 months.
Reheating: Thaw if frozen, then reheat in a skillet over medium heat or in an oven at 175 °C (350 °F) for about 10 minutes. Add fresh glaze if needed to refresh stickiness.

Tips for the best results

Keep meatballs moist: Mixing, not kneading, helps maintain tenderness.
Uniform size matters: Rolling meatballs the same size ensures even cooking times.
Baste often: While glazing, use tongs to rotate meatballs so each side gets evenly coated.
Make extra glaze: Leftover sauce doubles as a delicious flavor boost for rice, stir-fries, or as a marinade.
Oven vs. stovetop: Baking gently cooks through with minimal mess; pan-frying adds beautiful browning and crisp edges.
Add zest: Finish with a drizzle of fresh lime juice just before serving to enhance the flavors.

FAQs

1. Can I use only pork or beef?

Yes—ground pork yields a juicier meatball with richer flavor, while beef offers a slightly firmer texture. Mixing both gives balance.

2. How do I know when meatballs are done?

They should register 71 °C (160 °F) internally or have no pink in the center. Cut one open to confirm.

3. Can I prep meatballs in advance?

Absolutely—form the meatballs and refrigerate (unbaked) for up to 24 hours; bake just before serving for maximum freshness.

4. Is mirin necessary?

Mirin adds authentic sweetness and depth. If unavailable, substitute with rice vinegar plus a little extra sugar or honey.

5. Can I skimp on sugar?

Yes—reduce sugar or use alternatives like coconut sugar or maple syrup. Just adjust to taste, as sweetness balances the soy saltiness.

6. Why use a cornstarch slurry?

It thickens the glaze, giving it that signature sticky shine and coatability—don’t skip it!

7. Can I make these meatballs gluten-free?

Yes—use gluten-free breadcrumbs and tamari in place of soy sauce.

8. How do I reheat without drying them?

Toss gently in sauce, cover to trap moisture, and warm over low heat both on stove or in oven.

9. Can I make larger meatballs?

You can, but increase cooking time accordingly—add about 3–5 minutes per ball size increase.

10. What goes well alongside?

Steamed jasmine rice, sautéed bok choy, quick-pickled cucumbers, or a light Asian slaw all pair beautifully.

Conclusion

Sticky Teriyaki Meatballs deliver a satisfying blend of flavors and textures in every bite—sweet, savory, tender, and glazed to perfection. They’re easy enough for weeknight dinners yet impressive enough for entertaining.

Pro tip: Double the batch and keep extra meatballs and glaze in the freezer for an effortless meal anytime.

Ready to impress with these sticky delights? Make them tonight, and share your serving style or favorite side dish in the comments—I can’t wait to hear how yours turned out!

Sticky Teriyaki Meatballs

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Author: Emma Harper
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

Instructions

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.