Teriyaki Beef Meatballs

I love how these Teriyaki Beef Meatballs come together so easily—juicy, flavorful meatballs baked until golden and then tossed in a rich, homemade teriyaki sauce. Ready in under 30 minutes and perfect as a main over rice or served as an appetizer!

Why I’ll Love This Recipe

I’m always drawn to recipes that deliver big flavor with minimal effort. These meatballs are exactly that—baked, not fried, and full of savory Asian-inspired flavors. Plus, using ingredients like soy sauce, garlic, ginger, and panko gives me a comfort-meets-convenience dish that’s both satisfying and simple to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef Meatballs:

• 2 lb ground beef

• ½ cup panko breadcrumbs

• 2 large eggs

• 1 tsp pepper

• 1 tsp salt

• ¼ cup diced green onion

• 2 tsp minced ginger

• 2 tsp minced garlic

Teriyaki Sauce (slurry thickened):

• Soy sauce, water, brown sugar, sesame oil, rice wine vinegar

• Cornstarch slurry (cornstarch + water) to thicken

Directions

I start by shaping the meatballs—mix all the meatball ingredients gently, form them into even-sized balls, and pop them into the oven. While they bake, I simmer the peppers and sauce on the stovetop. Once the meatballs are golden, I toss them with the sauce so they’re beautifully coated in that sweet, tangy glaze.

Servings And Timing

Total time: about 30 minutes (10 minutes prep + 20 minutes cooking)
Yields approximately 12 meatballs.

Variations

I sometimes swap half the beef for ground pork or turkey for a lighter twist. Adding pineapple chunks gives a tropical pop. For a gluten-free version, I’d use GF breadcrumbs and tamari instead of soy sauce. If I want more veggies, I’ll stir in some sliced bell peppers or snap peas right before serving.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm them in a skillet with a splash of water or extra sauce to avoid drying them out. They reheat well in the microwave too—I just pop them in with a damp paper towel over the top to keep them moist.

FAQs

1. How do I get the meatballs to stay tender and not dry out?

I mix the ingredients until just combined—overmixing makes them tough. The eggs and panko help keep them moist and tender during baking.

2. Can I make these ahead of time or freeze them?

Definitely! I bake them, cool them completely, then freeze in a single layer. Once flash-frozen, I transfer them to freezer bags. They can go straight from freezer to oven or air fryer—and still stay juicy.

3. What can I serve these with besides rice?

I love putting them over steamed jasmine rice, but they’re also great over noodles, vegetables, or even in lettuce wraps for a lighter meal.

4. Can I make the sauce ahead?

Yes. I often whip up the sauce ahead and store it in the fridge for up to a week. When I’m ready, I just heat it, toss in the meatballs, and serve.

5. How do I adjust the sauce if it’s too salty or too sweet?

I taste as I simmer. If it’s too salty, I add a pinch of sugar or a squeeze of orange juice. If too sweet, I add a splash more soy sauce or vinegar to balance it out.

Conclusion

I find myself returning to this Teriyaki Beef Meatballs recipe again and again—not just because it’s delicious, but because it’s fast, adaptable, and always hits the spot. Whether I’m feeding guests, craving a cozy dinner, or need something quick after work, this recipe delivers every time.