Easy Teriyaki Meatballs
These Easy Teriyaki Meatballs are a quick and delicious dish that combines sweet and savory flavors, perfect for any family dinner or gathering.
Ingredients
Meatball Ingredients
- 1 pound Ground Meat Beef, turkey, or chicken.
- 1/2 cup Bread Crumbs Use plain, seasoned, or gluten-free options.
- 1 large Egg Acts as a binder; substitute with flax egg for an egg-free option.
- 2 Green Onions, chopped Adds freshness.
- 2 cloves Garlic, minced Essential for depth of flavor.
Sauce Ingredients
- 1/4 cup Soy Sauce Use low-sodium or tamari for gluten-free.
- 1/4 cup Brown Sugar Coconut sugar can be used as a substitute.
- 1 tablespoon Sesame Oil Adds a nutty flavor.
- 1 tablespoon Cornstarch Use arrowroot powder for a gluten-free option.
Instructions
Preparation
- In a large mixing bowl, combine the ground meat, bread crumbs, egg, green onions, garlic, and salt. Mix gently until just combined.
- Using your hands, form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
Cooking
- Heat a large skillet or frying pan over medium heat. Add a splash of oil to prevent sticking.
- Once the pan is hot, add the meatballs, spacing them a few inches apart. Sear for about 5 minutes or until the bottoms turn golden brown.
- Flip the meatballs and continue cooking for another 5 minutes, allowing them to brown evenly.
- While the meatballs are cooking, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, brown sugar, and sesame oil over medium heat. Bring to a simmer.
- In a small bowl, mix cornstarch with a tablespoon of water to create a slurry, then add to the sauce. Stir until thickened.
- Once the meatballs are cooked through, pour the teriyaki sauce over them, cooking for an additional 2–3 minutes, letting the flavors meld.
- Remove from heat and garnish with extra chopped green onions or sesame seeds if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days. They can also be frozen and reheated perfectly.