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Savory Teriyaki Meatballs Recipe Easy Sticky Sweet Glaze Tutorial

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These savory teriyaki meatballs feature a sticky sweet glaze with a perfect balance of salty and sweet, combining ground beef and pork for juicy, tender bites. Quick and easy to make, they are perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup plain breadcrumbs (panko works great for lighter texture)
  • 1 large egg, beaten
  • 2 stalks green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup soy sauce (preferably low sodium)
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup water
  • 1 teaspoon cornstarch
  • A pinch of black pepper
  • Optional toppings: toasted sesame seeds and extra sliced green onions

Instructions

  1. In a large bowl, combine ground beef, ground pork, breadcrumbs, beaten egg, sliced green onions, minced garlic, and black pepper. Mix gently until just combined, about 5 minutes.
  2. Shape the mixture into 1-inch meatballs, about 20-24 meatballs total, keeping them uniform for even cooking.
  3. Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add meatballs, leaving space between each. Cook 4-5 minutes per side until golden brown but not fully cooked through, about 15 minutes total.
  4. While meatballs brown, whisk together soy sauce, honey, rice vinegar, grated ginger, sesame oil, and water in a small saucepan. Bring to a gentle simmer over medium heat.
  5. Mix cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk into simmering sauce and stir constantly until thick and glossy, about 2-3 minutes. Remove from heat.
  6. Transfer browned meatballs to the saucepan with the glaze. Gently toss to coat each meatball. Simmer in glaze for 1-2 minutes if pan size allows to deepen flavor.
  7. Serve hot, garnished with toasted sesame seeds and extra sliced green onions. Pair with steamed rice, noodles, or vegetables.

Notes

Do not overmix meat mixture to avoid tough meatballs. Brown meatballs well before glazing for best texture. If glaze thickens too much, add a splash of water to loosen. Meatballs can be baked at 400°F for 15-18 minutes as an alternative to frying. For gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce. Meatballs can be made ahead and frozen raw for convenience.

Nutrition

Keywords: teriyaki meatballs, savory meatballs, sticky sweet glaze, easy dinner, ground beef and pork, quick recipe, Asian glaze, weeknight meal

Find it online: https://nadinetable.com/savory-teriyaki-meatballs-recipe-easy-sticky-sweet-glaze-tutorial/