Teriyaki Meatballs

15 hours ago 1

Close-up of Teriyaki Meatballs glazed with teriyaki sauce, topped with sesame seeds and chopped green onions, served on a bed of white rice. Perfect for anyone looking for a flavorful meatball recipe.

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Juicy teriyaki meatballs with a glossy sauce — bake them quick or let the slow cooker do the work. Weeknight dinner made simple and delicious.

Know Before You Scroll

Servings: 6

Prep: 15 minutes

Cook: 20 minutes

Total Time: 35 minutes

Ground beef, ground pork, sesame oil, white miso paste, white pepper, Panko breadcrumbs, fresh ginger, eggs, garlic cloves, green onions, soy sauce, brown sugar, rice vinegar, honey, cornstarch, water, sesame seeds, scallions.

Juicy, savory, and just the right amount of sweet. Think tender meatballs with a glossy teriyaki glaze that’s garlicky, gingery, and loaded with umami.

Easy. A little mixing, rolling, and either baking or slow cooking — nothing fussy here.

Large mixing bowl, baking sheet, parchment paper, saucepan, whisk, measuring cups and spoons, knife, cutting board, slow cooker (if using).

Stir the cornstarch slurry right before adding it to the sauce — it settles fast, and this little step is the key to that glossy, restaurant-style finish.

Mix and roll the meatballs a day in advance, then bake or slow cook when you’re ready. You can also freeze them raw or cooked for easy weeknight meals.

No pork? Use all beef, ground chicken, or ground turkey. If you’re swapping for lean meat, soak your Panko in a little milk or water to keep the texture juicy.

A metal skillet filled with Teriyaki Meatballs, glazed to perfection and garnished with sesame seeds and chopped green onions.

Big Flavored Teriyaki Meatballs

Ever since I made my Miso Chicken and Miso Ramen, I’ve been looking for more ways to bring that same savory depth of miso into everyday recipes. For these teriyaki meatballs, I wanted something beyond just “meatballs with sweet sauce.” My first try went too heavy on the sugar — cloying and not quite balanced. Then I tested a lean, all-beef version, but they ended up dry and flat. What finally clicked was the magic combo: beef and pork together for juicy texture, a spoonful of white miso for that irresistible umami, and a glossy homemade teriyaki sauce that’s salty, savory, and just the right amount of sweet. The end result? Teriyaki meatballs that are weeknight-friendly but taste like a little takeout upgrade at home.

Close-up of chopsticks holding a glazed Teriyaki Meatball sprinkled with sesame seeds above a plate of rice, broccoli, and more meatballs, all garnished with sesame seeds and green onions.

Ingredient Notes

A platter of raw ground meat awaits transformation into Teriyaki Meatballs, surrounded by bowls of eggs, green onions, garlic, ginger, pumpkin puree, breadcrumbs, seasonings, soy sauce, vinegar, oil, and a jar of honey on a white countertop.

An 80/20 ground beef blend plus regular ground pork gives the juiciest, most flavorful meatballs.

Use all beef, all pork, or even ground chicken/turkey (though leaner meats may be less juicy — see breadcrumb soaking tip).

Large eggs and Japanese-style Panko for structure and light texture

For egg-free, use a flax egg (1 Tbsp ground flax + 3 Tbsp water). For breadcrumbs, try regular crumbs, crushed saltines, or gluten-free Panko.

Toasted sesame oil, mild white pepper, and white miso (shiro miso) for a nutty, umami-rich flavor.

Use black pepper instead of white, yellow miso for a stronger flavor, or neutral oil if sesame oil isn’t available.

Freshly grated ginger, minced garlic cloves, and crisp green onions.

Garlic powder (½ teaspoon per clove), ground ginger (½ teaspoon per teaspoon fresh), or chives instead of scallions.

Low-sodium soy sauce, light brown sugar, unseasoned rice vinegar, and mild honey for balance. Fresh garlic and ginger are best, with cornstarch slurry for thickening.

Tamari or coconut aminos for soy sauce, maple syrup for brown sugar or honey, apple cider vinegar for rice vinegar, and arrowroot or tapioca starch instead of cornstarch.

All in the Asian foods aisle (soy sauce, rice vinegar), baking aisle (sugar, cornstarch, honey), or produce (garlic, ginger).

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Mix the Meatballs

Okay, let’s start with the meatballs. In a big bowl, I’m combining one pound of ground beef and one pound of ground pork. A drizzle of toasted sesame oil, a spoonful of white miso paste, and a little white pepper for depth. Then in go the binders — two eggs and a cup of light, fluffy Panko breadcrumbs. Add some flavor with freshly grated ginger, minced garlic, and a handful of sliced green onions. Mix it all together gently — we’re just combining, not mashing.

the left displays Teriyaki Meatballs ingredients—raw ground meat, breadcrumbs, egg, green onions, garlic, ginger, and brown sugar—while the right shows the mixture combined for delicious homemade meatballs.

Roll & Bake

Roll into about one-and-a-half inch meatballs and line them up on a sheet pan. Then into the oven they go — 400°F/200°C for about 15 to 18 minutes, until they’re golden brown and juicy inside.

the left tray holds raw, evenly spaced Teriyaki Meatballs, while the right tray has cooked, browned Teriyaki Meatballs arranged the same way. Both trays are seen from above on a white background.

Make the Teriyaki Sauce

While the meatballs bake, let’s make the sauce. In a small saucepan, whisk together soy sauce, brown sugar, rice vinegar, a little honey if you like, plus fresh ginger and garlic. Let it come to a simmer. Now for the glossy magic — stir together cornstarch and water, then whisk that into the sauce. Just a minute or two and it thickens into the perfect sticky teriyaki glaze.

A stainless steel saucepan with a mixture of chopped garlic and dark teriyaki sauce on the left, and a spoon lifting thickened teriyaki glaze for meatballs from the same saucepan on the right.

Toss and Serve

When the meatballs are done, toss them in the sauce until they’re coated and shiny. Sprinkle with toasted sesame seeds and fresh scallions.

Teriyaki Meatballs coated in a glossy brown sauce, topped with sesame seeds and chopped green onions, served in a metal pan.

Slow Cooker Option

For an easy slow cooker version, roll the meatballs the same way, and you can give them a quick bake to help them hold shape — or skip it for extra tenderness. Whisk the sauce together right in the slow cooker, add the meatballs, and let them go for 4 to 5 hours on low or 2 to 3 on high. Stir in the cornstarch slurry near the end, and you’ll still get that glossy finish.

A black slow cooker filled with Teriyaki Meatballs glazed to perfection, garnished with chopped green onions and sesame seeds. A gold-colored serving spoon rests among the meatballs.

Serve & Enjoy

Serve your Teriyaki Meatballs hot over rice, noodles, or some quick stir-fried veggies.

Chopsticks hold a glazed Teriyaki Meatball over white rice, surrounded by more meatballs topped with sesame seeds and chopped green onions, with broccoli in the background.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves 6

For the Meatballs:

▢ 1 lb ground beef
▢ 1 lb ground pork
▢ 2 teaspoons sesame oil
▢ 1 tablespoon white miso paste
▢ ½ teaspoon white pepper
▢ 1 cup Panko breadcrumbs
▢ 1 teaspoon fresh ginger (grated)
▢ 2 large eggs
▢ 3 garlic cloves (minced)
▢ ¼ cup green onions (thinly sliced)
▢ Garnish: toasted sesame seeds (sliced scallions)

For the Teriyaki Sauce:

▢ ¾ cup low-sodium soy sauce
▢ 6 tablespoons brown sugar
▢ 3 tablespoons rice vinegar
▢ 1½ tablespoons honey (optional – for a touch of extra sweetness)
▢ 1½ teaspoons fresh ginger (grated)
▢ 2 garlic cloves (grated or minced)
▢ 1½ teaspoons cornstarch (for thickening)
▢ 1 tablespoon water (For the slurry)

Mix the Meatballs

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine ground beef, ground pork, sesame oil, miso paste, white pepper, Panko breadcrumbs, ginger, eggs, garlic, and green onions. Mix gently until just combined — don’t overwork the meat or the meatballs will be tough.
Optional tip: For extra-soft meatballs, you can soak the Panko in 2–3 tablespoons of milk or water before mixing. This is called a panade and makes the texture more tender.
Roll the mixture into 1½-inch meatballs and place them on the prepared baking sheet.

Bake

Bake for 15–18 minutes, or until golden brown and cooked through (160°F internal temperature).

Make the Teriyaki Sauce

While the meatballs bake, make the sauce. In a small saucepan, whisk together soy sauce, brown sugar, rice vinegar, honey (if using), ginger, and garlic. Bring to a simmer over medium heat.
In a separate small bowl, mix cornstarch with water to make a slurry. Give it a quick stir again before adding (cornstarch sinks to the bottom). Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until the sauce thickens and turns glossy.

Toss & Serve

Toss the warm meatballs in the sauce, or serve the sauce on the side for dipping. Garnish with toasted sesame seeds and sliced scallions. Serve over rice, noodles, or steamed veggies.

Slow Cooker Teriyaki Meatballs

Mix and Roll Meatballs

Mix all the meatball ingredients as above. Roll into 1½-inch balls.
Optional but recommended: Bake at 400°F for 10–12 minutes to brown and help them hold their shape. (Or skip straight to the slow cooker for a softer, more tender result.)

Prep the Sauce

In a bowl, whisk together soy sauce, brown sugar, rice vinegar, honey (if using), ginger, and garlic. Pour the sauce into the slow cooker, then add the meatballs.

Cook

Cook on LOW for 4–5 hours or HIGH for 2–3 hours until the meatballs are cooked through.

Thicken the Sauce

About 15–20 minutes before serving, stir the cornstarch and water together to make a slurry. Stir again right before adding, then pour into the slow cooker. Cover loosely and let the sauce cook until it thickens and turns glossy.

Garnish & Serve

Top with toasted sesame seeds and sliced scallions. Serve hot over rice, noodles, or with steamed veggies. These also make a great appetizer!

Erren’s Top Tips

Don’t overmix: Gently fold the meat mixture together until just combined. Overmixing leads to dense, tough meatballs.
Uniform size = even cooking: Use a cookie scoop or lightly oiled hands to roll evenly sized 1½-inch meatballs. This ensures they cook at the same pace.
Breadcrumb booster: If using lean meat like turkey or chicken, soak the Panko in a few tablespoons of milk or water first. It makes the meatballs tender instead of dry.
Test one first: If you’re unsure about seasoning, cook a tiny test patty in a skillet before rolling the full batch. Adjust salt, pepper, or miso as needed.
Glossy sauce trick: Always stir the cornstarch slurry right before adding it to the sauce — it settles fast and won’t thicken properly if you skip this.

Variations & Add-Ins

Spicy Kick: Stir a teaspoon of sriracha or chili garlic sauce into the teriyaki glaze.
Vegetable Boost: Add finely grated carrots, zucchini, or mushrooms into the meat mixture for extra moisture and nutrients.
All Beef or All Pork: Works fine — just know all-beef can be a little firmer and less juicy.
Turkey or Chicken: Great lighter options, but soak your breadcrumbs first to keep the meatballs tender.

Storage & Freezing

Refrigerate: Store cooked meatballs with sauce in an airtight container for up to 4 days.
Freeze Cooked: Cool completely, then freeze in a single layer before transferring to a bag or container. Keeps 2–3 months. Thaw overnight and reheat gently on the stove with a splash of water.
Freeze Raw: Roll the meatballs, place on a sheet pan to freeze solid, then store in a bag. Bake straight from frozen, adding a few extra minutes to the cooking time.