I am going to share my recipe for irresistibly plump and juicy meatballs coated with finger-licking delicious homemade Teriyaki sauce! This is a super easy Teriyaki Meatballs recipe that we often have for dinner. Teriyaki meatballs are also great for packing into Obento box because it ticks all 5 Golden Rules of Obento.
Teriyaki Meatballs ingredients
Homemade Teriyaki sauce goes with almost everything. So you need ground meat of beef, pork or chicken or even fish. Then you need finely chopped onion, grated ginger, egg, panko breadcrumbs and Katakuriko (potato starch).
How to make Teriyaki sauce?
I have never bought a bottled teriyaki sauce from the shops. Teriyaki sauce is the easiest sauce to make. You only need soy sauce, sugar, sake and mirin. Unlike store bought sauce, no additives or preservatives are added. I have written a post dedicated to Teriyaki sauce. If you are interested, read my Teriyaki Sauce post.
What is that fancy white garnish?
It is the bottom white part of scallions thinly sliced. We call this “Shiraga Negi”. The garnish is named after it’s looks. It looks like grey hair and grey hair is Shiraga in Japanese. Shiraga Negi often garnishes meatballs and Gyoza. You need to cut about 5cm (approximately 2 inches) off at the bottom of scallions. Score 2-3 outer layers, flat out and slice thinly.
How to shape meatballs into neat and even sized balls?
Combine all meatball ingredients in a bowl. Then you take a handful of meat in one hand and squeeze the meat out between your thumb and index finger. Check the photo below. Then with a spoon in the other hand, scrape the meatball off as the photo shows. I show this process in the video also. Repeat for the rest of the meat. It requires a little bit of practice but once you used to the process, you can shape evenly rounded meatballs every time.
Make in advance and freeze your teriyaki meatballs
It does not take a long time to make Teriyaki Meatballs from scratch and certainly, you can make and freeze them. That is what I do when I have a lot of ground meat. Make meatballs and cook them then freeze. I will pack the cooled down meatballs in a ziplock freezer bag. In one bag I would put the amount you would use for one meal. It will store in the freezer for about a month. Make the teriyaki sauce fresh and reheat the meatballs in the cooking teriyaki sauce.
A healthy alternative way to cook meatballs
I cooked the meatballs by deep frying them. Because it keeps the round shape and creates a crunchy texture. However, if you worry about too much oil intake, you can boil them instead.
If you liked my recipe for Teriyaki meatballs, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram. This way you can keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
Teriyaki meatballs
Ingredients
Meatballs
- 250 g Ground Beef Or any variety you prefer
- 1/2 Onion Finely chopped
- 1/2 Carrot Finely chopped
- 1/2 cup Breadcrumbs
- 1 tbsp Soy Sauce
- 1 tsp Grated Fresh Ginger
- 1/2 Egg
- 1 tbsp sake
- 1 tbsp potato starch
- pinch of Salt and Pepper
- 15 ml Oil for deep fry *1
- 5 cm white part of scallions Or 2 inch
- 1 tsp white sesame seeds to garnish
For the Teriyaki Sauce:
- 2 tbsp Soy Sauce
- 2 tbsp Sake
- 2 tbsp Sugar
- 2 tbsp Mirin
- 2 tbsp Water
Instructions
- Score the white part of the scallion. Flaten it out and slice it thinly. Set it aside in cold water.
- Combine ground beef, onion, carrot, bread crumbs, soy sauce, ginger, egg, sake, salt and pepper in a large bowl and mix well.
- Grab a small chunk of the mixture in one hand and squeeze the meat out and scoop with a spoon in the other hand.
- Repeat same for rest of the ground meat mixture.
- Heat oil in a pan to 170°C ( 338°F) and add the meatballs to deep fry.
- When the meatballs become golden brown outside, remove from the deep frying oil.
- Prepare the teriyaki sauce by mixing together soy sauce, sake, sugar, mirin, and water and heat in a small pan until it becomes a slightly thick consistency.
- Add the deep fried meatballs into the teriyaki sauce to coat with the sauce.
- Turn the heat off and serve into a shallow bowl.
- Drain the water off the thinly sliced scallion. Sprinkle sesame seeds over and top meatballs with sliced scallion.
Lynn says
For alternatives for cooking, you mentioned boiling. However, have you tried baking them in the oven? Curious if this would be a healthier version but still provide an exterior crispness? Any ideas on temperature and if this option would work?
Shihoko | Chopstick Chronicles says
Hi Lynn yes great idea or you can just fry in a frying pan 😀 I would bake at 356-392°C (180- 200°C) with oil sprayed before you bake.
Ruby says
what alternatives i can use instead of Sake & Mirin
Shihoko | Chopstick Chronicles says
Hi Ruby, see the Japanese food substitute. I explained details on the post 😀
Veronica says
This is one of my daughter’s favorite recipes! She asks me to make this about once a week. We live in Japan and sometimes I worry that my Japanese cooking isn’t good enough, but your recipes really help me a lot! Thank you!
Shihoko | Chopstick Chronicles says
Hi Veronica, How lovely. I am so happy to know that your daughter loves my Teriyaki meatballs 😀
Katy S. says
Just made these as written and they are fantastic!! I was so excited to find your blog and even more excited with how the meatballs turned out (still need to work on my scallion garnish skills though!). I’ve bought the ingredients to try the Gyoza next. Thank you so much, wonderful blog and recipes! -Katy
Shihoko | Chopstick Chronicles says
Ohh Thank you so much Katy for lovely comment and 5 star rating 😀
Debbie C. says
Thanks for the recipe! The meatballs are absolutely delish! They taste like the ones we get at the yakitori stall in my country! And the make ahead idea is great!
Shihoko | Chopstick Chronicles says
You are welcome. Thank you for the comment 😀
Suzy says
These are so delicious! Love the flavor of them!!
Shihoko | Chopstick Chronicles says
Thank you Suzy 😀
Ashley says
I was looking for a different meatball recipe from the one I typically make. I stumbled across this one and it’s so good! Will be making again for sure.
Shihoko | Chopstick Chronicles says
Thank you Ashley 😀
Five Stars Thaitanic says
Thank you soo much i always try with my sister, i feel very happy to try out this.
Shihoko | Chopstick Chronicles says
Thank you for 5 star rating 😀
wilhelmina says
These is just an all around amazing recipe! Delicious!
Shihoko | Chopstick Chronicles says
You are welcome 😀
Jenn says
Love the ingredients here! Thanks for the tasty recipe!
Shihoko | Chopstick Chronicles says
You are welcome 😀 thank you for 5 stars and comment.
Tara says
These were so easy and tasty! I don’t think I’ll ever buy teriyaki sauce again.
Shihoko | Chopstick Chronicles says
Hi Tara, I am glad that you liked it.
Willie says
I love the idea of making a big big batch a keeping them on hand in the freezer!
Shihoko | Chopstick Chronicles says
Isn’t it good idea!? I do all the time. Meatballs are so handy.
Renee Goerger says
What an impressive meatball presentation. The garnish is amazing and the meatballs are my favorite!
Shihoko | Chopstick Chronicles says
Thank you Renee 😀
Elizabeth says
These were perfect for a recent open house! Easy and delicious!
Shihoko | Chopstick Chronicles says
That’s fantastic 😀
wilhelmina says
The flavors in this so spot on! Delicious!
Shihoko | Chopstick Chronicles says
Thank you Wilhelmina 😀
Liz says
The flavors are fabulous! This is my new go-to cocktail meatball recipe!!!
Shihoko | Chopstick Chronicles says
Thank you Liz 😀
Clayton Walsh says
These are my favourite meatballs in the world. So simple to make as well.
Thanks for sharing your recipe Shihoko
Shihoko | Chopstick Chronicles says
You are welcome 😀
Maria says
I made these last night and they were SO delicious. I cut the onions/carrots a bit too large and some of the meatballs weren’t holding very well, but apart from that, the taste and texture were extremely delicious – even without the sauce, but it only made it better 🙂
I will definitely make it again, thank you so much, your recipes never fail me!
Shihoko | Chopstick Chronicles says
Ohhh Thank you Maria making my meatballs. I packed them in Obento and it is on the blog now 😀
pablo says
i will cook this today ! 🙂
Chopstick Chronicles says
enjoy! 😀
keke says
Wow. I love how moist and flavorful these meatballs are. I used a bottled teriyaki sauce but it is still quite delicious. I can’t wait to serve them to my fiancé and 15 month old baby. Thank you for sharing
Shihoko | Chopstick Chronicles says
Hi Keke Thank you for visiting and try out the recipe 😀 I am glad to know it worked out right for you and liked it.