Teriyaki Meatballs

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These meatballs are juicy and savory with a hint of sweetness, packed with umami from white miso, garlic, and ginger. You can bake them up quick or let them simmer away in the slow cooker — either way, they’re a weeknight win.

Course Dinner

Cuisine Asian, Japanese

Keyword Teriyaki Meatballs, Teriyaki Meatballs Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 2994

Author Erren Hart

Ingredients

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

Instructions

Oven-Baked Option

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!

Video

Notes

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.

Nutrition