Sticky Teriyaki Meatballs Glazed

Sticky Teriyaki Meatballs are my go-to choice for weeknight dinners or casual get-togethers with friends. They are savory little morsels glazed with a rich sauce that strikes a balance between sweet and salty. Whether you pile them over fluffy rice or serve as a party snack, these meatballs never fail to impress.

I whipped up these teriyaki meatballs the first time my family had a potluck with neighbors. Everyone came back for seconds and I have since made them a staple for family gatherings and movie nights.

Ingredients

• Ground beef or pork: gives juicy texture and a savory flavor—choose meat with some fat for the best results
• Egg: helps bind the mixture for perfectly shaped meatballs
• Breadcrumbs: make the meatballs tender—opt for fresh if possible
• Green onions: add mild freshness and color—pick bright, crisp stalks
• Garlic: delivers robust flavor—use fresh cloves
• Fresh ginger: adds heat and depth—grate just before using for best taste
• Soy sauce: seasons and adds umami—try to select low-sodium if desired
• Sesame oil: infuses the mix with nutty aroma—pure toasted sesame oil is best
• Salt and black pepper: round out the seasoning—use freshly cracked pepper
• Mirin: adds sweetness to the sauce—quality mirin brings balance
• Brown sugar and honey: make the glaze sticky and rich—best when using light brown sugar
• Rice vinegar: lifts the sauce with bright tang—choose unseasoned for purity
• Cornstarch: creates the glossy finish—ensure it is lump free by whisking with water first
• Sesame seeds and sliced green onions: for garnish—look for seeds with a clean nutty scent

Instructions

Preheat and Prep:

Preheat oven to 200 degrees Celsius. Prepare a baking sheet with parchment paper to avoid sticking and ensure easy cleanup

Make the Meatball Mixture:

Combine ground meat egg breadcrumbs green onions garlic ginger soy sauce sesame oil salt and pepper in a large bowl. Gently mix until the ingredients are well blended but not overworked

Shape the Meatballs:

With clean hands form mixture into evenly sized small balls around 20 to 24 pieces. Place them spaced apart on your lined baking sheet

Bake the Meatballs:

Bake in the center of the oven for about 18 to 20 minutes until meatballs are cooked through and golden brown on the edges. This step locks in juiciness

Prepare the Teriyaki Sauce:

In a small saucepan combine soy sauce mirin brown sugar honey rice vinegar ginger and garlic. Bring mixture to a gentle simmer on medium heat stirring often to dissolve sugars

Thicken the Sauce:

In a separate small bowl whisk together cornstarch with water until smooth. Stir this slurry into the simmering sauce. Keep stirring for about 2 minutes until the sauce thickens and becomes glossy

Coat and Finish:

Once the meatballs are cooked transfer them to a large skillet or wok. Pour the thickened teriyaki sauce over and toss gently to coat every meatball. Heat for about 2 to 3 minutes until the sauce sticks and looks shiny

Serve and Garnish:

Arrange meatballs on a serving plate. Scatter sesame seeds and sliced green onions on top for extra flavor and a beautiful finish. Serve hot

Save

My favorite part is always adding fresh ginger—the aroma alone reminds me of the bustling kitchens in my childhood home. These meatballs often bring back memories of cozy family dinners where we laughed and fought over the last one.

Storage Tips

Sticky Teriyaki Meatballs keep well in the refrigerator for up to three days. Store them in an airtight container and reheat gently in a skillet or microwave. They are even better on the second day as the flavors meld.

Ingredient Substitutions

Ground chicken or turkey can work instead of beef or pork for a lighter version. Panko breadcrumbs are a great option for extra crunch if regular are not available. If mirin is hard to find use dry sherry with a touch of sugar for similar sweetness.

Serving Suggestions

Pile them atop steamed jasmine rice for a full meal. They also taste great tucked into lettuce wraps with fresh cucumbers and carrots or served as a finger food with extra dipping sauce at gatherings.

Cultural Context

Teriyaki originated from Japan but has been adapted worldwide as a beloved sweet-salty glaze for meats and fish. Blending traditional elements with everyday kitchen staples makes this recipe accessible and unique to any cook.

Seasonal Adaptations

Serve these meatballs with sautéed seasonal vegetables like snap peas or bell peppers In colder months add a side of hot miso soup to make dinner cozier In spring garnish with fresh herbs or microgreens for brightness

Success Stories

I have had these meatballs requested at family gatherings and friends potlucks more times than I can count. Their sticky glaze and savory bite win over even picky eaters. One relative always tries to sneak some home in their lunch box.

Freezer Meal Conversion

Shape and bake the meatballs as directed. Cool completely and pack into freezer-safe bags or containers. Freeze the teriyaki sauce separately. When ready to eat reheat meatballs in the oven and warm sauce in a pan before tossing together.

Save

Remember to use freshly grated ginger for maximum punch in both the meatballs and the sauce. Keeping the meat mixture cold while shaping makes the process easier and helps the meatballs hold their shape in the oven. The sticky teriyaki glaze is so popular my kids save extra sauce just to drizzle over their rice.

Recipe FAQ

→ Can I use ground chicken or turkey instead of beef or pork?

Yes, ground chicken or turkey makes a lighter version and works well with the teriyaki glaze and seasonings.

→ What can I serve alongside these sticky meatballs?

Great pairings include steamed rice, noodles, sautéed vegetables, or a crunchy salad for balance.

→ How do I make the glaze thicker?

Ensure the cornstarch slurry is stirred in and simmered until the sauce reaches your preferred consistency.

→ Can I make these meatballs gluten-free?

Yes, use gluten-free soy sauce and breadcrumbs. Always check ingredient labels to suit dietary needs.

→ How spicy are these meatballs?

The standard version is mild, but add chili flakes to the sauce for extra heat if you prefer a spicier flavor.

→ Can I prepare the meatballs ahead of time?

Shape and bake the meatballs beforehand, then reheat and coat with fresh teriyaki glaze before serving.