Teriyaki Meatballs
These tender meatballs are coated in a rich, sweet teriyaki sauce, perfect as a flavorful appetizer or quick family dinner with a delicious Asian-inspired twist.
Equipment
- 1 saucepan 3 to 4 quart
- 1 baking sheet lined with parchment paper
- 1 mixing bowl large
- 1 nonstick skillet 10 to 12 inch
- 1 Meat thermometer optional but recommended
Ingredients
- 1 ½ cups cold water
- ½ cup low sodium soy sauce or regular soy sauce
- ⅓ cup light brown sugar tightly packed
- 3 tablespoons cornstarch
- 1 tablespoon rice wine vinegar
- 1 ½ teaspoons freshly grated ginger root
- 2 pounds lean ground beef 88/12 blend
- ⅔ cup panko bread crumbs
- ¼ cup finely diced sweet yellow onion
- 2 extra-large eggs
- 3 tablespoons whole milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon freshly grated ginger root
- 1 tablespoon extra virgin olive oil
- 2 tablespoons thinly sliced green onions
- 1 tablespoon toasted sesame seeds
Instructions
- In a saucepan over medium-high heat, whisk together water, soy sauce, brown sugar, cornstarch, rice wine vinegar, and grated ginger until smooth.
- Continue whisking constantly for 5 to 6 minutes until the sauce thickens to a gravy-like consistency, then remove from heat.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, panko, onion, eggs, milk, salt, pepper, and grated ginger until fully mixed.
- Use a 1 ½ tablespoon scoop to portion and roll the mixture into meatballs, placing them on the prepared baking sheet.
- Heat olive oil in a nonstick skillet over medium-high heat.
- Brown the meatballs on all sides using tongs, about 7 to 8 minutes.
- Reduce heat to medium and spoon the teriyaki sauce over the browned meatballs.
- Simmer the meatballs in sauce for 8 to 10 minutes, turning occasionally to prevent burning and until internal temperature reaches 160°F.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Notes
- Substitute ground ginger for fresh if needed for convenience.
- Regular soy sauce increases saltiness; low sodium preferred.
- Use gloves when mixing raw meat to maintain hygiene.
- Meat thermometer helps ensure perfect doneness.