Teriyaki Meatballs
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.
Servings: 32 meatballs
Calories: 68kcal
Ingredients
Teriyaki Sauce
- 1½ cups cold water
- ½ cup low sodium soy sauce (regular soy sauce can be substituted)
- ⅓ cup light brown sugar tightly packed
- 3 tablespoons cornstarch
- 1 tablespoon rice wine vinegar
- 1½ teaspoons freshly grated ginger root
Meatballs
- 2 pounds lean ground beef (I used 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 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
Nutrition
