Teriyaki Meatballs

These sweet teriyaki meatballs are great as an appetizer or served over rice. The sesame seeds add nice flavor and texture.

Teriyaki Meatballs

Yields about 35 meatballs



  • 1 pound (450 g) ground beef
  • 1 pound (450 g) ground pork
  • 1/2 cup (45 g) bread crumbs
  • 2 large egg yolks
  • 2 green onions, thinly sliced
  • 2 cloves garlic, pressed
  • 1 Tablespoon freshly grated ginger
  • 1 teaspoon soy sauce
  • 1/2 teaspoon pepper
  • sesame seeds, for garnish

Teriyaki Sauce:

  • 1 Tablespoon cornstarch
  • 1/4 cup (60 mL) soy sauce
  • 1/4 cup (50 g) brown sugar, packed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 Tablespoons (30 mL) honey
  • Add a couple of dashes of crushed red pepper to spice things up (optional)


Preheat oven to 400 degrees F (200 C). Coat a rimmed baking sheet with oil.

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.

In a large bowl, combine ground beef, ground pork, breadcrumbs, egg yolks, green onions, garlic, ginger, soy sauce and pepper. Using a spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 35 meatballs.

Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes. Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds.

Slightly adapted from damndelicious.net

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