Teriyaki Meatballs

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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.

in this article:

Know Before You Scroll

Servings: 6

Prep: 15

Cook: 20

Total Time: 35

What You’ll Need

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.

Flavor Profile

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.

Difficulty Level

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

Equipment Needed

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

Top Tip

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.

Make Ahead Note

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.

Ingredient Swaps

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.

Meats

Best Choice

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

Substitutions

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

Binders

Best Choice

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

Substitutions

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.

Flavor Enhancers

Best Choice

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

Substitutions

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

Aromatics

Best Choice

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

Substitutions

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

Teriyaki Sauce Base

Best Choice

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.

Substitutions

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.

Where to Find

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.

Go to the printable recipe card instead

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.

Two side-by-side bowls: 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.

Two trays lined with parchment paper: 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.