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These teriyaki meatballs are baked and coated in a homemade sauce that’s just as flavorful as the bottled kind, with a lot less sodium. They come together in about 35 minutes, start to finish, making them an easy weeknight dinner that the whole family, including the pickiest eaters, actually looks forward to.
Recipe At a Glance
- Family-friendly: A dinner everyone at the table will happily eat. My kids prefer these over frozen meatballs and that’s saying a lot!
- Ready in about 35 minutes: Perfect for busy weeknights.
- High in protein: A satisfying meal that keeps everyone full longer.
- Better than takeout: Homemade teriyaki sauce with simple ingredients and less sodium.
- Meal prep friendly: Make a double batch and freeze for future meals.
If your family loves meatballs as much as mine does, you’ll want to bookmark a few more: try these beef and quinoa meatballs, this healthy sweet and sour meatball stir-fry, or these baked salmon balls for a lighter, fish-based option.
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Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Ground meat: Turkey and chicken are leaner and milder. Beef and pork are juicier. All four work so pick based on your family’s preference (or what’s in the fridge).
- Breadcrumbs or almond flour: Almond flour makes this gluten-free and adds a little extra fat, which helps keep meatballs moist for baby. Panko or regular breadcrumbs work if there’s no allergy concern.
- Orange juice or pineapple juice – Adds natural sweetness and bright flavor. Orange juice is slightly tangier, while pineapple juice gives a more classic teriyaki taste.
- Maple syrup or honey – Sweetens the sauce and helps create that glossy finish.
- Apple cider vinegar – Balances the sweetness with a touch of acidity.
Substitutions
- No soy sauce – substitute coconut aminos 1:1 (useful for a soy allergy, or if you just want less sodium). Coconut aminos are naturally sweeter, so the sauce will taste slightly different and may thicken a bit faster.
- No egg – replace it with 1 tablespoon ground flaxseed mixed with 2½ tablespoons water, rested for 5 minutes.
- No gluten – use almond flour or certified gluten-free breadcrumbs, and confirm your soy sauce is labeled gluten-free (or use tamari or coconut aminos).
- No maple syrup or honey – either can be swapped for the other in equal amounts; just remember honey isn’t safe for a baby under 12 months.
How to Make Teriyaki Meatballs
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Mix the meatballs. In a large bowl, combine the ground meat, breadcrumbs, egg, garlic, green onions, salt, and pepper. Mix gently until just combined. Avoid overmixing to keep the meatballs tender.
Step 2: Shape the meatballs. Scoop about 1½ tablespoons of the mixture and roll into balls. You should have 16–18 meatballs. I like to use a mini ice cream scooper. Arrange the meatballs in a single layer and bake for 15–18 minutes, or until cooked through
Step 3: Make the teriyaki sauce. While the meatballs bake, whisk together the sauce ingredients minus the cornstarch in a small saucepan. Bring to a gentle simmer over medium heat. Stir together the cornstarch and cold water until smooth. Slowly whisk the slurry into the simmering sauce and cook for 1–2 minutes, stirring frequently, until the sauce thickens.
Step 4: Coat the meatballs. Transfer the cooked meatballs to a large bowl. Pour the warm teriyaki sauce over the top and gently toss until evenly coated.
Expert Tips
- Mix the meat gently to keep the meatballs soft and juicy. Overworking the mixture is the #1 cause of tough meatballs.
- Fresh garlic and ginger provide the best flavor, but the dried versions work well in a pinch.
- Double the sauce if you like extra for drizzling over rice and vegetables.
- Let the meatballs rest for 2 to 3 minutes after baking before tossing in sauce. This helps them hold together better.
Serving Suggestions
- Over steamed rice, quinoa, or noodles with roasted or steamed vegetables
- In lettuce wraps with shredded carrots and cucumber
- As an appetizer with toothpicks and extra sauce for dipping
- In a meal-prep bowl with rice and broccoli for easy lunches
How to serve teriyaki meatballs to a baby
- Check the texture. Meatballs should be soft enough to flatten easily between two fingers. If they feel dense or dry, add a splash of milk or broth to the mix next time. Check out these baby meatballs for more tips!
- Set some meatballs aside before saucing. The sauce is high in sodium and sugar for a baby’s small daily allowance so serve baby’s portion plain or with just a light brush of sauce, and give the fully sauced version to the rest of the family.
- Shape for the right stage
- 6–9 months – offer one whole meatball or cut it into large halves or quarters that are easy for your baby to grasp. Lightly coat with sauce, but don’t overdo it since soy sauce contributes sodium.
- 9–18 months – cut into bite-sized pieces and serve with soft rice and cooked vegetables.
- 18 months+ – serve whole or halved, depending on your child’s chewing skills.
Teriyaki Meatballs FAQs
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. The sauce may thicken after chilling. Simply add a splash of water when reheating if needed. You can also freeze for up to 3 months.
They were overmixed, or overbaked. Mix just until ingredients are combined, and pull them at the lower end of the bake time, checking internal temperature with a thermometer.
Make sure the cornstarch slurry is fully dissolved (no lumps) before adding it, and make sure the sauce is at an active simmer, not just warm, when you whisk it in.
Yes. Cook at 380°F for 10–12 minutes, shaking the basket halfway through, until cooked through.
More Meatballs to Try
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Baked teriyaki Meatballs
Equipment
Ingredients
- 1 pound (450g) ground beef, turkey, chicken, or pork
- 1/2 cup breadcrumbs or almond flour
- large egg
- 1 garlic clove, minced (or 1 teaspoons garlic powder)
- 1/4 cup chopped green onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Homemade teriyaki sauce
- 1/3 cup low-sodium soy sauce
- 1/3 cup orange juice or pineapple juice
- 2 tablespoon maple syrup or honey
- 1 tablespoon apple cider vinegar
- 2 teaspoons minced garlic
- 1/2 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger
- 2 teaspoons cornstarch + 2 teaspoons cold water
Instructions
- Preheat the oven. Heat the oven to 400°F (200°C). Line a baking sheet or 9×13-inch baking dish with parchment paper or lightly grease.
- Mix the meatballs. In a large bowl, combine the ground meat, breadcrumbs, egg, garlic, green onions, salt, and pepper. Mix gently until just combined. Avoid overmixing to keep the meatballs tender.
- Shape the meatballs. Scoop about 1½ tablespoons of the mixture and roll into balls. You should have 16–18 meatballs. I like to use a mini ice cream scooper
- Bake. Arrange the meatballs in a single layer and bake for 15–18 minutes, or until cooked through. The internal temperature should reach: 165°F (74°C) for chicken or turkey160°F (71°C) for beef or pork
- Make the teriyaki sauce. While the meatballs bake, whisk together the soy sauce, orange or pineapple juice, maple syrup, apple cider vinegar, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat.
- Thicken the sauce. Stir together the cornstarch and cold water until smooth. Slowly whisk the slurry into the simmering sauce and cook for 1–2 minutes, stirring frequently, until the sauce thickens.
- Coat the meatballs. Transfer the cooked meatballs to a large bowl. Pour the warm teriyaki sauce over the top and gently toss until evenly coated.
- Serve. Enjoy over rice, quinoa, or noodles with steamed or roasted vegetables. Garnish with sliced green onions and sesame seeds, if desired
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. The sauce may thicken after chilling. Simply add a splash of water when reheating if needed. You can also freeze for up to 3 months.
If you’re having a hard time getting your child to eat meat, this just might help!