Description
Teriyaki Meatballs: Juicy Beef, tangy soy glaze, quick and easy, perfect for a comforting, crowd-pleasing meal.
Ingredients
Scale
- 1 pound (454g) ground beef (85% lean)
- ½ pound (227g) ground beef
- ½ cup (80g) panko breadcrumbs
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 green onions, finely chopped (about ¼ cup)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup (120ml) soy sauce (low-sodium preferred)
- ¼ cup (60ml) mirin (Japanese sweet rice wine)
- ¼ cup (50g) brown sugar, packed
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Step 1: Prepare the Meatball Mixture In a large mixing bowl, combine the ground beef and pork with the panko breadcrumbs, beaten eggs, minced garlic, chopped green onions, grated ginger, soy sauce, sesame oil, salt, and pepper. Using clean hands, gently mix until just combined, being careful not to overwork the meat. The mixture should be uniform but still loose. Cover the bowl with plastic wrap and refrigerate for 15 minutes to allow the flavors to meld and make the mixture easier to handle.
- Step 2: Form the Meatballs Remove the meat mixture from the refrigerator. With slightly damp hands (this prevents sticking), scoop about 1½ tablespoons of the mixture and gently roll it between your palms to form a ball approximately 1½ inches in diameter. Place the formed meatballs on a parchment-lined baking sheet, spacing them about an inch apart. You should get approximately 24-28 Teriyaki Meatballs from this recipe.
- Step 3: Cook the Meatballs Preheat your oven to 400°F (200°C). Bake the meatballs for 15-18 minutes until they’re browned and reach an internal temperature of 165°F (74°C). Alternatively, you can pan-fry them in batches: heat 2 tablespoons of oil in a large skillet over medium heat and cook the meatballs for 8-10 minutes, turning occasionally until browned on all sides and cooked through. Transfer the cooked meatballs to a plate lined with paper towels to absorb excess oil.
- Step 4: Prepare the Teriyaki Sauce While the meatballs are cooking, make your teriyaki sauce. In a medium saucepan, combine the soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar has completely dissolved, about 3-4 minutes. Whisk the cornstarch slurry once more and slowly pour it into the simmering sauce while whisking constantly. Continue to cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
- Step 5: Combine and Finish Add the cooked meatballs to the teriyaki sauce, gently tossing to coat each meatball thoroughly. Simmer for an additional 2-3 minutes, allowing the meatballs to absorb some of the sauce flavors. If the sauce becomes too thick, add a tablespoon of water at a time to reach your desired consistency. Garnish your Teriyaki Meatballs with sliced green onions and sesame seeds before serving for an authentic presentation.
Nutrition
- Calories: 90
- Sugar: 4g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 30mg