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These Teriyaki Meatballs are a quick skillet dinner that goes from stovetop to table in under 30 minutes. Juicy, tender meatballs simmer in a homemade teriyaki sauce that hits the perfect balance of sweet and savory. Serve them over rice for an easy weeknight meal or pass them around as a crowd-pleasing appetizer.

teriyaki meatballs served in a bowl with sesame seeds.
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Why We Love This Teriyaki Meatball Recipe

  • Dinner is done in under 30 minutes – perfect for busy weeknights.
  • Made all in one skillet – makes cleanup a breeze.
  • Versatile serving options – serve over rice or noodles, or toothpick-style as a game day appetizer.
  • Homemade teriyaki sauce – sweet, savory, and better than store-bought.
  • Family-friendly – picky eater approved and easy to customize for dietary needs.

Ingredients You’ll Need

teriyaki meatballs ingredients.

For the Teriyaki Sauce:

  • Water 
  • Low sodium soy sauce: Regular soy sauce works too, but keep in mind it will taste noticeably saltier.
  • Light brown sugar
  • Cornstarch
  • Rice wine vinegar
  • Freshly grated ginger root: You can substitute ground ginger in a pinch, but fresh ginger adds a deeper, more vibrant flavor.

For the Meatballs:

  • Lean ground beef: I used an 88/12 blend for the perfect balance of tenderness and flavor.
  • Panko bread crumbs
  • Sweet yellow onion
  • Eggs
  • Milk
  • Kosher salt
  • Fresh cracked black pepper
  • Freshly grated ginger root
  • Extra virgin olive oil
  • Green onions
  • Toasted sesame seeds
  • Pineapple (optional): Want a tropical twist? Make teriyaki pineapple meatballs by stirring in some crushed pineapple or a splash of pineapple juice for added sweetness and depth.

See the recipe card for full information on ingredients and quantities.

teriyaki meatballs cut in half with a fork and served on top of rice.

How to Make Teriyaki Meatballs

  1. Make The Sauce: In a saucepan over medium high heat, whisk together the water, soy sauce, brown sugar, cornstarch, rice vinegar, and ginger until the sauce thickens. Remove from heat.
  2. Make The Meat Mixture: Add the ground beef to a large bowl. Mix in the panko breadcrumbs, onion, eggs, milk, salt, black pepper, and ginger.
  3. Roll Round: Scoop out the meat with a 1 ½ tablespoon and roll into round balls. Place the meatballs on the prepared baking sheet lined with parchment paper.
  4. Brown The Meatballs: Heat the olive oil in a large nonstick skillet on medium high heat then cook the meatballs until brown on all sides.
  5. Simmer In Sauce: Spoon the teriyaki sauce over the meatballs and simmer on medium heat.
  6. Serve: Garnish with the thinly sliced green onions and toasted sesame seeds. Serve hot with rice or sauteed veggies. Enjoy!
mix the meatball ingredients in a bowl. Roll into balls and place in baking sheet. cook in the skillet. pour the teriyaki sauce into the skillet.

Tips for the Best Teriyaki Meatballs

Use high heat for quick cooking – This helps develop a flavorful crust while keeping the inside juicy.

Use a meat thermometer – For safety and perfect texture, cook meatballs to an internal temperature of 160°F (71°C).

Stir the sauce continuously – Whisking as it cooks ensures a smooth, glossy teriyaki glaze.

Need it gluten-free? – Swap soy sauce with coconut aminos for a delicious, gluten-free alternative.

For more easy recipe ideas that you can cook in a crockpot or bake in the oven, check out my Slow Cooker Teriyaki Chicken, Grape Jelly Meatballs, Cheese Stuffed Meatballs, Baked Spaghetti and Meatballs, and more!

teriyaki meatballs in the skillet.

What to Serve with Teriyaki Meatballs

Looking for sides and new recipes to round out your meal? These teriyaki meatballs pair perfectly with:

  • Rice – Plain white rice, jasmine rice, instant pot brown rice, or even low-carb cauliflower rice all soak up the sauce beautifully.
  • Stir-fried vegetables – Try bell peppers, snap peas, carrots, or broccoli for color and crunch.
  • Hawaiian rolls – Turn your meatballs into sweet-and-savory sliders or garlic bread meatball bombs—perfect for parties or game day!
  • Noodles or ramen – Serve over spaghetti, rice noodles, or a bowl of saucy ramen for an Asian-inspired twist.

Frequently Asked Questions

Can I use frozen meatballs?
Can I make teriyaki meatballs ahead of time?
Can I add pineapple to teriyaki meatballs?
What kind of meatballs should I use?

Storage and Reheating

  • Refrigerator: Store leftover teriyaki meatballs in an airtight container in the fridge for 3 to 4 days.
  • Reheating: For best results, reheat on the stovetop over medium heat until warmed through. Add a splash of water or sauce to keep them moist. The microwave works too—just cover and heat in short bursts to avoid drying them out.
  • Freezing: You can freeze the meatballs with or without the sauce. Let them cool completely first, then store in a freezer-safe container or zip-top bag for up to 1 month.
  • Thawing: Defrost overnight in the refrigerator before reheating on the stovetop or in the microwave.
teriyaki meatballs served on a plate full of rice.

Other Easy Dinner Recipes

If you tried this Teriyaki Meatballs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 2 votes
teriyaki meatballs served on a plate with rice.

Teriyaki Meatballs

Serves —
These skillet teriyaki meatballs are a quick and flavorful dinner option—juicy meatballs simmered in a sweet and savory sauce, ready in under 30 minutes.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
 

Teriyaki Sauce

  • cups cold water
  • ½ cup low sodium soy sauce (regular soy sauce can be substituted)
  • cup light brown sugar tightly packed
  • 3 tablespoons cornstarch
  • 1 tablespoon rice wine vinegar
  • teaspoons freshly grated ginger root

Meatballs

  • 2 pounds lean ground beef (I used 88/12 blend)
  • 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 fresh cracked 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
 

Teriyaki Sauce

  • In a 3 to 4 quart saucepan over medium high heat, whisk in the water, low sodium soy sauce, light brown sugar, cornstarch, rice wine vinegar and fresh grated ginger.
    1½ cups cold water, ½ cup low sodium soy sauce, ⅓ cup light brown sugar, 3 tablespoons cornstarch, 1 tablespoon rice wine vinegar, 1½ teaspoons freshly grated ginger root
  • Continue whisking constantly until the sauce thickens to a gravy consistency, this should take about 5 to 6 minutes. Remove from heat.

Meatballs

  • Line a baking sheet with parchment paper.
  • Add the ground beef to a large mixing bowl.
    2 pounds lean ground beef
  • Mix in the panko bread crumbs, onion, eggs, whole milk, kosher salt, cracked black pepper and ground ginger until completely combined.(You can use either a wooden spoon or your hands to mix the meatball ingredients together. I recommend wearing nitrile gloves when handling raw meat)
    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 fresh cracked black pepper, ½ teaspoon freshly grated ginger root
  • Use a 1 ½ tablespoon scoop for the meatballs.
  • Roll the meatballs into round balls and place on the lined baking sheet.
  • In a 10 to 12 inch nonstick skillet over medium high heat, add the extra virgin olive oil.
    1 tablespoon extra virgin olive oil
  • Once the oil is heated add the meatballs. Use kitchen tongs to turn the meatballs to brown on all sides for about 7 to 8 minutes.
  • Reduce the heat to medium and spoon the teriyaki sauce over the meatballs.
  • Simmer the coated meatballs for about 8 to 10 minutes, turning the meatballs occasionally to ensure they do not burn. (The internal temperature of the meatballs should be 160°F using a meat thermometer)
  • Garnish with the thinly sliced green onions and toasted sesame seeds.
    2 tablespoons thinly sliced green onions, 1 tablespoon toasted sesame seeds

Jenn’s Notes

Storage:
  • Refrigerator: Store leftover teriyaki meatballs in an airtight container in the fridge for 3 to 4 days.
  • Reheating: For best results, reheat on the stovetop over medium heat until warmed through. Add a splash of water or sauce to keep them moist. The microwave works too—just cover and heat in short bursts to avoid drying them out.
  • Freezing: You can freeze the meatballs with or without the sauce. Let them cool completely first, then store in a freezer-safe container or zip-top bag for up to 1 month.
  • Thawing: Defrost overnight in the refrigerator before reheating on the stovetop or in the microwave.
Tips:
Use high heat for quick cooking – This helps develop a flavorful crust while keeping the inside juicy.
Use a meat thermometer – For safety and perfect texture, cook meatballs to an internal temperature of 160°F (71°C).
Stir the sauce continuously – Whisking as it cooks ensures a smooth, glossy teriyaki glaze.
Need it gluten-free? – Swap soy sauce with coconut aminos for a delicious, gluten-free alternative.

Nutrition Info

Calories: 68kcal | Carbohydrates: 4g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 250mg | Potassium: 128mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg

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