Teriyaki Meatballs

Teriyaki Meatballs

courtesy of Melanie Dueck

Timer Icon   
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.

Rated 5 out of 5 by from So delicious! And I substituted beef w turkey These meatballs are so easy to put together! They cook quickly, too. We have an egg allergy in our house, so I used an egg replacer, and it held the meatballs together very well. I wanted to have a little healthier meal which is why I substituted the beef with turkey. They turned out so good. The only thing I would change in this recipe is the sauce to water ratio. The balls were really salty, so next time I’m going to decrease the sauce by 1/4 c and increase the water by a 1/4 c. I highly recommend you try these.
Date published: 2022-11-12
Rated 4 out of 5 by from Great I just made these with pre made turkey meatballs. Just as good
Date published: 2022-04-15
  • y_2024, m_7, d_13, h_6
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.42
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_6
  • loc_en_US, sid_teriyaki-meatballs, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_soyvay
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 321.55ms