Best Teriyaki Meatballs Recipes

CHICKEN TERIYAKI MEATBALLS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet.
• Bake until just cooked through, about 10 minutes. Set aside.
• For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup).
• For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
• For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper.
• Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm.
• Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds.

CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
• Combine all ingredients for the meatballs in a bowl.
• Mix until all ingredients are well-blended.
• Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
• Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
• In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
• Turn on medium heat, and stir until the sugar has dissolved.
• Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
• Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
• Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
• Enjoy!

TERIYAKI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Mix ground beef, bread crumbs, soy sauce, brown sugar, garlic, and egg whites for meatballs together in a bowl until well combined. Form into 1-ounce balls. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Meanwhile prepare sauce: Combine pineapple, soy sauce, brown sugar, and pepper in a saucepan over medium heat. Bring to a boil, then reduce to a simmer.
• Mix cold water and cornstarch together in a small bowl; add to the sauce. Stir and simmer until desired thickness, 3 to 5 minutes. Add meatballs and cook until heated through, about 5 minutes.

TERIYAKI MEATBALLS

Steps:

• Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt and reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes or until meat is no longer pink. Place one pineapple chunk on each meatball; secure with a toothpick.

TERIYAKI CHICKEN MEATBALLS

Steps:

• Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
• Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
• Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.

GRILLED PINEAPPLE APPETIZER WITH TERIYAKI GINGER CHICKEN MEATBALLS

Steps:

• Spray pineapple slices with cooking spray and grill or pan brown, lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 " wide (just big enough for the meatballs to sit on top of).
• Prepare a medium skillet with pan spray and brown al fresco all natural Teriyaki Meat Balls over medium high heat on both sides. Add water, cover and fully heat meatballs.
• Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze.
• Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately.

TERIYAKI MEATBALLS

Steps:

• Mince garlic, ginger, and scallions in a food processor. In a bowl, gently combine garlic mixture with ground beef and salt. Form mixture into 20 meatballs, each 1 1/4 inch in diameter. Chill at least 1 hour and up to overnight.
• Heat sesame oil in a large skillet over medium high. Add meatballs and cook, frequently shaking the skillet to turn them, until browned and cooked through, about 7 minutes. Remove meatballs to plate. Add soy sauce, honey, and vinegar. In a small bowl, whisk cornstarch into 3 tablespoons water and stir into skillet, scraping brown bits from the bottom. Cook until sauce is thickened, about 30 seconds to 1 minute. Return meatballs to skillet, toss to coat. Serve immediately, topped with scallions and sesame seeds.

TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the sauce.
• Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve!
• Enjoy!

ASIAN MEATBALLS WITH TERIYAKI GLAZE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed.
• In medium bowl, mix beef, green onions, bell pepper, garlic, sesame oil, salt, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 24 (1 1/4-inch) balls; place in pan. Bake 18 to 20 minutes or until internal temperature is at least 165°F.
• Meanwhile, in 8-inch nonstick skillet, mix 1/2 cup plus 2 tablespoons of the water, the brown sugar, soy sauce and ground ginger over medium heat; heat to simmering. In small bowl, beat remaining 2 tablespoons water and the cornstarch with whisk. Add cornstarch mixture to simmering soy mixture; cook 1 to 2 minutes or until thickened. Remove to medium bowl. Add meatballs to bowl; stir gently to coat.

QUICK & EASY TERIYAKI MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients in a bowl- making sure teriyaki sauce spreads evenly.
• Form balls & place in baking dish.
• Bake for approximately 20-30 minutes.

TERIYAKI CHICKEN MEATBALLS WITH RICE & GREENS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
• Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.
• Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.

TERIYAKI TURKEY MEATBALLS

Steps:

• In a bowl, combine the egg, bread crumbs, celery, onion, ginger, salt and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12-18 minutes or until no longer pink; drain., For sauce, in a saucepan, combine the cornstarch, ginger and broth until smooth. Stir in the soy sauce, sherry or additional broth and juice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add meatballs and cook until heated through. Serve over rice or noodles.

TERIYAKI MEATBALLS FROM REYNOLDS WRAP®

Steps:

• Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.
• Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.
• Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.
• Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
• Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.

BAKED TERIYAKI TURKEY MEATBALLS

Steps:

• Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray. Add all of the ingredients for the meatballs to a large bowl and use your hands to combine until evenly distributed - try not to overmix. Using about 2 tablespoons of the mixture (I just eyeballed it), form the meatballs by rolling the mixture into a ball in your hands. Arrange the meatballs on the prepared baking sheet. Bake for 15-20 minutes, or until browned and cooked through. To make the sauce: Whisk together all of the sauce ingredients in a small pan and place over medium heat. Bring to a simmer and cook until the sauce thickens slightly, about 10 minutes. When the meatballs have finished cooking, remove them from the oven and brush liberally with the sauce then return to the oven for 5 minutes. Serve with remaining sauce.

TERIYAKI CHICKEN MEATBALLS

Steps:

• Heat oven to 400°F. Line rimmed cookie sheet or casserole dish with cooking parchment paper.
• In large bowl, mix Meatball ingredients. Scoop out 2-tablespoon-size balls of the mixture, and place on cookie sheet 1 to 2 inches apart.
• Bake 20 to 25 minutes or until cooked through and slightly browned on top.
• In 4-quart saucepan, beat all of the Sauce ingredients except for 1/4 cup of the water and the cornstarch, using whisk. Heat to a simmer over medium heat. In small bowl, beat together remaining 1/4 cup water and the cornstarch with whisk. When sauce reaches a simmer, drizzle in the cornstarch mixture while beating. Beat until the sauce thickens.
• If you plan to eat them right away, place cooked meatballs in sauce, and turn them to coat. Sprinkle with green onions and toasted sesame seed, and serve with noodles or rice. If you're wanting to freeze and enjoy later, store meatballs and sauce in separate containers in freezer up to three months. Thaw in refrigerator the night before, and reheat everything on the stove before serving.

TERIYAKI TURKEY MEATBALLS

Steps:

• In a large bowl, combine the turkey, scallions, carrot, egg, teriyaki sauce and bread crumbs. Blend well.
• Using a 2-ounce scoop, form meatballs with wet hands and place on a baking pan lined with parchment paper or aluminum foil. Spray meatballs with vegetable oil.
• Roast in a 375° F oven for 20 minutes or until golden brown on the outside and cooked through. Serve meatballs with extra teriyaki sauce, rice and/or pasta.
• Sauce Directions:.
• Combine all ingredients.
• Blend well and heat in sauce pan, if desired.

CHICKEN TERIYAKI MEATBALLS

Steps:

• To make the meatballs-combine the chicken, panko, egg, scallion, cornstarch, shredded ginger, soy sauce, salt, and pepper in a large bowl and mix well.
• Cover and refrigerate for at least 15 minutes or up to 4 hours.
• Bring 2 quarts water and the sliced ginger to a boil in a pot over high heat.
• Decrease the heat to med-low to keep at a simmer.
• Using your wet hands rinsed under cold water, shape the chicken mixture into 20 equal meatballs.
• Transfer to a baking sheet.
• Carefully add the balls to the pot.
• Simmer until cooked through, about 6 minutes.
• While the balls are cooking, make the teriyaki sauce-bring the soy sauce, mirin, sugar, and rice vinegar to a boil in a medium saucepan over high heat.
• Boil until thickened and reduced to about 2/3 cup, about 5 minutes.
• Pour into a small bowl.
• Using a wire spider or sieve, remove the meatballs from the cooking liquid.
• Drain briefly on paper towels.
• Spoon the rice into serving bowls.
• Top with the meatballs and drizzle with the sauce.
• Sprinkle with minced scallion and serve hot.

BAKED TERIYAKI CHICKEN MEATBALLS RECIPE - (4.4/5)

Steps:

• Meatballs: Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray. In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, crushed pineapple, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball. Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce. Sauce: In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook, whisking constantly, until the sugar has dissolved fully. In a small bowl, whisk together the cornstarch with the water to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes. Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately. Notes: After draining the crushed pineapple, use the resulting juice in the sauce recipe. The meatball mixture will be very wet while you are shaping it into balls, however the added liquid from the milk and crushed pineapple helps guarantee the meatballs will be very moist.

TERIYAKI PORK MEATBALLS

Steps:

• Cook the noodles following pack instructions. Add 2 tbsp sunflower oil to a frying pan over a medium heat. Fry the meatballs for 3 mins or until golden brown all over. Lower the heat and cook for 6 mins more. Quarter the pak choi, raise the heat, add the pak choi and cook for 3 mins. Stir through the teriyaki sauce and toss everything together with the drained noodles. Divide between bowls and serve.

35 MINUTE TERIYAKI MEATBALLS

Steps:

• Put a pan of water on to boil.
• In a bowl mix shallots with ginger, garlic, soy sauce and sugar.
• In another bowl, put minced beef and add half the soy mixture.
• Mix well to combine and shape into 20 meatballs.
• Add rice to the boiling water and put another pan of water on to boil.
• Prepare carrots and top and tail snow peas.
• Heat oil in a large frying pan and fry meatballs, turning them until they are browned and cooked through- about 10 minutes.
• Meanwhile, add carrot to the boiling water and cook for 5 minutes, then add snow peas and cook for a further 3 minutes.
• Mix water and corn flour into the remaining soy mixture and add to the meatballs, stirring constantly until sauce thickens and bubbles.
• Boil for a minute or so, then serve meatballs and sauce with drained rice and vegetables.