Teriyaki meatballs can easily go from a party appetizer to a weeknight meal. These sweet and spicy orbs are packed with ginger and scallions, then glazed in an easy and simple homemade teriyaki sauce. They're quick to pull together for last-minute entertaining and are packed with umami that'll impress everyone.
These meatballs look especially cute when served on little picks for a fun, yet sophisticated hors d'oeuvre. Dress them up with extra crushed red pepper flakes for a stronger kick, or pile on top of rice or noodles with sesame seeds and more scallions to serve as a satisfying lunch or dinner.
You can easily freeze the baked meatballs on a sheet pan (just make sure to cool them to room temperature first!) and then throw them in a freezer bag. They will keep in the freezer for up to 3 months. When you're ready to eat them again, simply make the teriyaki sauce and toss in the meatballs. Cook them until heated through and serve immediately. Make a double batch, so that you will have a fast kid-friendly meal or a quick appetizer for unexpected guests.
- For the Meatballs:
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup panko bread crumbs
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon soy sauce
- 2 scallions (sliced thinly)
- 2 cloves garlic (minced finely)
- 1 teaspoon white pepper
- 1 teaspoon ground ginger
- For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1/4 cup brown sugar (packed)
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground ginger
- 1 clove garlic (minced)
- 1 tablespoon cornstarch
- Sliced scallions (for garnish)
- Sesame seeds (for garnish)
- In a large bowl, gently combine the ground beef and ground pork. Soak the panko breadcrumbs in the milk and add to the meat mixture. Add the rest of the meatball ingredients to the meat and breadcrumb mixture. Combine the ingredients using a spatula or clean hands until completely combined. Be careful not to over-mix as the meat can become tough.
- Preheat the oven to 400 F. Form the meatballs into small golf-ball shaped rounds. Drop them on a parchment lined baking sheet. Place them in the oven and bake for 20 to 25 minutes, or until completely cooked through and golden brown.
- While the meatballs are baking, prepare the teriyaki sauce.
- Combine the soy sauce, chicken broth, and brown sugar in a small saucepan. Cook, stirring frequently until the sugar has dissolved. Add the crushed red pepper, ground ginger, and garlic to the soy sauce mixture. In a separate bowl, whisk together the cornstarch with a 1/4 cup of water. Pour the cornstarch mixture into the soy sauce mixture. Stir and heat until thickened slightly.
- Toss some of the cooked meatballs with the teriyaki sauce and serve immediately. Garnish with sesame seeds and sliced scallions if you wish.