Easy Teriyaki Meatballs Recipe – Learn Like a Pro: With the tasty teriyaki sauce, Easy Teriyaki Meatballs are a quick and easy meal that tastes great.
Easy Teriyaki Meatballs Recipe – Learn Like a Pro
The teriyaki sauce on top of the moist and tender meatball gives them a sweet and savory taste. This is sure to become a family favorite at your house, just like it has at mine!
IngredientsÂ
- 2 pounds ground beef 85/15 works best
- 2/3 cup panko bread crumbs
- 2 Tablespoon dry minced onion
- 1 large egg
- 1/4 cup milk
- 1 1/2 tsp. ground ginger
- 2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 1/2 cup cold water
- 3/4 cup packed light brown sugar
- 1/2 cup low-sodium soy sauce
- 1 teaspoon garlic powder
- 3Â Tbl. cornstarch
- 1 teaspoon sesame oil
- For serving:
- chopped green onions
- cooked white or brown rice
- cooked broccoli florets
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InstructionsÂ
Warm the oven up to 400 degrees. Set aside a 9×13-inch baking pan that has been greased. Put onion, egg, milk, ginger, salt, and pepper in a large bowl.
Then add the ground beef and bread crumbs. Use your hands to mix until everything is just mixed. Making meat balls with a 1 1/2 tablespoon cookie scoop and putting them in the pan that has been prepared.
To make meat balls about 1 inch in diameter, rub some oil on your hands first. Leave the lid off and bake for 20 minutes. It is enough to make 35 meatballs.
This is how you make the teriyaki sauce: Put everything you need for the sauce into a medium-sized saucepan. Mix them with a whisk until there are no more lumps.
Stir it every so often while heating it over medium-low heat until it gets thick. It should only take three to five minutes.
Cover the meatballs in the teriyaki sauce and bake them. Once they are done, serve them over cooked rice. Serve with broccoli florets on the side and chopped green onions on top.
Tips for working with Meatballs
Storage: Wrap leftover teriyaki meatballs in foil and refrigerate. Correctly stored, cooked meatballs can last 3-4 days in the fridge or 4 months in the freezer. Do not refreeze after thawing. Only defrost what you’ll eat.
Sauce it: This sauce needs more water and a cornstarch slurry to coat the meatballs without being overwhelming. If you like thin sauce, add less cornstarch.
Service, please: Serve with toothpicks as an appetizer or main course with rice or mashed potatoes.
Mix meats: Lean ground pork can be mixed 1:1 with ground beef to add flavor and texture to meatballs.
Keep your cool. Keep meat and ingredients cold before cooking meatballs to prevent fat from melting and breaking down.
Be gentle! Don’t overpress the meatballs. They will become tough, rubbery, and chewy. Instead, use an ice cream scoop for uniform size and density.
Nutrition
- Calories:Â 560kcal
- Carbohydrates:Â 36g
- Protein:Â 30g
- Fat:Â 32g
- Saturated Fat:Â 12g
- Cholesterol:Â 139mg
- Sodium:Â 1520mg
- Potassium:Â 543mg
- Fiber:Â 1g
- Sugar:Â 28g
- Vitamin A:Â 61IU
- Vitamin C:Â 1mg
- Calcium:Â 82mg
- Iron:Â 4mg
