Teriyaki Meatballs
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Teriyaki Meatballs

courtesy of Melanie Dueck

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Prep:  30m  |  Cook:  10m  |  Total:  40m

Servings: 4–6

For the meatballs

  • 2 lbs ground round
  • 2 eggs
  • ⅔ cup panko bread crumbs
  • 2 tsp freshly grated ginger
  • 2 cloves garlic
  • 1 tsp salt

For the sauce

For the meatballs:

  • 1.
    Line a large baking sheet with foil and preheat oven to 425°F.
  • 2.
    Mix all meatball ingredients together until combined. Portion into about 1½ inch balls (I use a 1½ tablespoon cookie scoop). You should get about 42 meat balls. Place on lined baking sheet and bake for 10-13 minutes

For the sauce:

  • 1.
    Place all sauce ingredients, except green onions, in a 4 quart pot. Simmer for 3-5 minutes, until it starts to thicken. Add the cooked meatballs and toss until coated.
  • 2.
    Serve on a platter with toothpicks for an appetizer or over rice as a meal.

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