Teriyaki Meatballs

These meatballs make a quick and easy dinner or even a great appetizer! You can serve them over rice, like pictured, or as skewers.

Teriyaki Meatballs

Oven bake in a shallow baking pan, or grill on skewers! Included is an easy homemade teriyaki sauce recipe made from pantry staples.
Course Appetizer, Main Course
Cuisine Japanese
Servings 6



  • 2 lbs ground beef
  • 4 green onions, chopped
  • 3/4 cup teriyaki sauce, divided
  • 1/4 cup ketchup
  • 2 eggs
  • 1/2 cup plain bread crumbs

Teriyaki Sauce

  • 1 cup water
  • 1/3 cup packed brown sugar
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 large clove garlic, finely minced
  • 1/2 tsp ground ginger
  • 2 tbsp cornstarch
  • 1/4 cup cold water


Teriyaki Sauce

  • Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
  • In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
  • Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.


  • In a bowl, combine the chopped green onion, 1/2 cup teriyaki sauce, 2 tbsp ketchup, eggs, breadcrumbs and ground beef. Mix well. Shape into desired size meatballs. 
  • Combine the remaining 1/4 cup teriyaki sauce and 2 tablespoons ketchup. Brush meatballs with marinade and place in a shallow baking pan.
  • Bake in a preheated 400-degree F oven for about 15 minutes, turning once.
  • Serve with white rice, stir fry veggies, and more teriyaki if desired.


If grilling, I recommend a grill mat or grill stone so the sauce doesn’t cause flare ups or burn.

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