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Cooked teriyaki meatballs on a white place.
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5 from 1 vote

Baked teriyaki Meatballs

By: Min Kwon | MJ and Hungryman
Baked teriyaki meatballs in a homemade sauce with way less sodium than takeout. Ready in 35 minutes, freezer-friendly, and kid-approved.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 - 18 meatballs
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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 9x13-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.

Nutrition

Calories: 58kcal | Carbohydrates: 5g | Protein: 8g | Fat: 1g | Cholesterol: 16mg | Potassium: 128mg | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 13mg | Iron: -4.5mg
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