Homemade Teriyaki Meatballs (Sweet, Savory & Sticky)
These homemade teriyaki meatballs are tender, juicy, and coated in a glossy, flavorful sauce that balances sweet, savory, and slightly tangy notes perfectly. They come together quickly using simple pantry ingredients and are ideal for busy weeknights, meal prep, or serving as a crowd-pleasing appetizer.
The meatballs are lightly seasoned to keep them juicy, then broiled until golden before being tossed in a thick homemade teriyaki glaze. Serve them over rice, noodles, or enjoy them on their own for a satisfying and comforting meal.
Why You’ll Love This Recipe
These teriyaki meatballs are quick to prepare and cook in under 40 minutes.
The sauce is homemade, rich, and full of flavor without being overly sweet.
They are versatile and can be served as an appetizer, main dish, or lunchbox meal.
The recipe is easy to adapt using different proteins or serving options.
Ingredients
For the Meatballs
- 1 pound ground beef (preferably 80/20 for juiciness)
- 1 large egg
- ⅓ cup panko breadcrumbs
- ½ tablespoon low-sodium soy sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 2 scallions, finely sliced (white and green parts separated)
For the Teriyaki Sauce
- ⅓ cup low-sodium soy sauce
- 1½ cups water
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
How to Make Teriyaki Meatballs
Step 1: Prepare the Baking Sheet
Line a baking sheet with aluminum foil or parchment paper and lightly grease it with olive oil or cooking spray. Set aside.
Step 2: Make the Meatball Mixture
In a large bowl, combine the ground beef, egg, panko breadcrumbs, soy sauce, salt, black pepper, garlic powder, ground ginger, and the white parts of the scallions.
Mix gently just until combined. Avoid overmixing to keep the meatballs tender.
Step 3: Shape the Meatballs
Using your hands or a small scoop, shape the mixture into meatballs about 1½ inches in diameter. Place them evenly spaced on the prepared baking sheet.
Step 4: Broil the Meatballs
Place the baking sheet on the middle rack of the oven.
Broil for 5 minutes, then carefully flip the meatballs and broil for another 5 minutes, or until lightly browned and cooked through.
Step 5: Make the Teriyaki Sauce
While the meatballs cook, add the soy sauce, water, ground ginger, garlic powder, honey, and rice vinegar to a saucepan.
Bring to a gentle simmer over medium heat.
In a small bowl, whisk together the cornstarch and water until smooth. Slowly whisk the slurry into the simmering sauce.
Cook, whisking constantly, until the sauce thickens and becomes glossy.
Step 6: Coat the Meatballs
Transfer the cooked meatballs directly into the saucepan with the teriyaki sauce.
Gently toss until all meatballs are evenly coated.
Step 7: Serve
Serve warm, garnished with the green parts of the scallions.
Serving Suggestions
Serve these teriyaki meatballs over steamed white rice, brown rice, or noodles.
They also pair well with sautéed vegetables, roasted broccoli, or a simple cucumber salad.
For parties, serve them with toothpicks as an easy appetizer.
Recipe Tips and Variations
Mix the meatball ingredients gently to prevent dense meatballs.
Keep the meatballs uniform in size so they cook evenly.
If you prefer, ground chicken or turkey can be used instead of beef.
For a spicy kick, add a pinch of red pepper flakes to the sauce.
If the sauce becomes too thick, thin it with a splash of water.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooked meatballs for up to 3 months.
Reheat gently on the stovetop or in the oven at 180°C until warmed through.