Homemade Asian-inspired meatballs tossed in a flavorful teriyaki sauce!
I've mentioned once, twice, or probably a million times by now that I love to meal prep. As a busy mom who works outside of the home, I need meals to be quick, easy, affordable, and something that my picky eaters will enjoy. Sometimes that can get a little overwhelming and boring. When I need a little something new to add to our meal rotation, I look to what is already working. In this case, meatballs. We love having meatballs subs so I got to thinking about how I could work with those basic ingredients but create something new and different.
These Teriyaki Meatballs are just what I was looking for. They're tender, juicy, and full of so much flavor! I served these over a bed of white rice with lots of sauce and topped it off with homegrown, freeze-dried green onions. We were fighting for the leftovers the next day!
Try them paired with my Sauteed Sugar Snap Peas or my Simple Sauteed Green Beans!
If you like this Teriyaki Meatball recipe, check out our other favorites:
To make these Teriyaki Meatballs you'll need:
Ground Beef
If you're using only ground beef, you’ll want to use at least an 80/20 blend to ensure the meat doesn't dry out. Overworking the meat can make the meatballs tough and dry. So, working quickly with a cold meat mixture is key to keeping all of that moisture locked in.
Breadcrumbs
Those random ends of bread that my kids don’t care for aren’t tossed in the trash! I keep them in a quart-sized, freezer-safe bag until I need to make breadcrumbs. I use my food processor to grind them up finely.
Egg
A simple egg can add moisture and a rich flavor. It will also help to bind our meat mixture together. I like to add just a splash of milk to my egg for additional richness and another moisture component, but this is completely optional.
Soy Sauce
A pantry staple for many Asian dishes, soy sauce adds a delicious umami flavor.
Herbs and Spices
When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious flavor and aromatic powerhouses like ginger and cumin are sure to add a flavorful spice to every bite!
Cornstarch
A key ingredient to thickening our sauce.
Why we love these Teriyaki Meatballs:
Quick and easy to make on a busy weeknight
Freezer-friendly making them perfect for meal prep
A delicious appetizer for game day, potlucks, and holidays.
Super budget-friendly
Want to make this recipe together? Watch me make Teriyaki Meatballs on YouTube!
Yield: 36 Meatballs
Ingredients
Meatballs
2 pounds ground beef
1 Tablespoon onion powder
2 Tablespoons parsley
2 teaspoons garlic
1 teaspoon mushroom powder
1 teaspoon ground ginger
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 large eggs
¾ cup breadcrumbs
Sauce
1 cup soy sauce
½ cup honey
½ teaspoon mushroom powder
¼ teaspoon crushed red pepper
1 Tablespoon garlic powder
1 Tablespoon cornstarch
Directions
First, preheat the oven to 375 degrees. Set aside a 9x13 baking dish.
Mix together all of the meatball ingredients in a large bowl. You want to use either a wooden spoon or just your fingertips to combine the ingredients gently. Don’t overwork the mixture or it won’t hold together when you form the meatballs.
Next, using a small cookie scoop, begin forming meatballs. Place into baking dish.
Bake for approximately 20 minutes. Then add prepared sauce to cover the meatballs and continue baking for about 15-20 more minutes. It's recommended beef be cooked to an internal temperature of at least 160 degrees.
How To Freeze Teriyaki Meatballs
Prepared meatballs can be stored in the refrigerator for up to 5 days or freeze them in their raw or cooked form for up to 2 months. Allow frozen meatballs to thaw prior to baking and be sure to use an internal thermometer to check for doneness. It is recommended beef be cooked to an internal temperature of at least 160 degrees.
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