Teriyaki Meatballs

If you’re craving a bite that’s sweet, savory, and irresistibly sticky, these Teriyaki Meatballs are about to become your new obsession. Picture juicy turkey meatballs, perfectly seasoned, coated in a glossy, homemade teriyaki sauce that’s sticky and flavorful, sprinkled with sesame seeds, and finished with fresh green onions. Every bite is a burst of umami goodness that’s both comforting and fancy enough to serve at dinner parties—or to sneak a few straight from the pan when no one’s watching.

This recipe is one of those kitchen wins that feels sophisticated but is actually super approachable. Using lean ground turkey keeps the meatballs lighter while staying tender and moist, and the homemade teriyaki sauce is a game-changer—you’ll never want store-bought again.

Recipe Origin

Teriyaki originates from Japan, where the term literally means “glaze” or “shine” (from teri = glaze, yaki = grill or broil). It’s traditionally sweet and savory, balancing soy sauce with sugar or mirin. These meatballs take that classic flavor and turn it into handheld, bite-sized magic, perfect for weeknight dinners, appetizer trays, or meal prep for the week.

Kitchen Tools You’ll Need

• Mixing bowls
• Measuring spoons and cups
• Grater or garlic press
• Large skillet or nonstick pan
• Wooden spoon or spatula
• Baking sheet (optional for baking instead of pan-frying)
• Small saucepan for teriyaki sauce
• Serving platter

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Why You’ll Love Teriyaki Meatballs

Sweet Meets Savory

Juicy turkey meatballs perfectly coated in a sticky, sweet teriyaki glaze—every bite is balanced, rich, and comforting.

Light but Satisfying

Lean ground turkey keeps the meatballs tender without feeling heavy, so you can enjoy seconds (or thirds!).

Quick and Easy

The meatballs come together fast, and the teriyaki sauce is ready in minutes. Perfect for weeknight dinners.

Versatile

Serve as an appetizer, over rice, with noodles, or tossed into a salad for a flavor-packed twist.

Crowd-Pleasing

Everyone loves them—kids, adults, and picky eaters alike. They disappear faster than you think.

Chef’s Pro Tips for Perfect Results

• Don’t overmix: Gently combine ingredients so the meatballs stay tender.
• Uniform size: Roll meatballs the same size for even cooking.
• Glaze generously: Toss meatballs in sauce while warm to get that glossy coating.
• Optional baking: For less hands-on cooking, bake meatballs at 400°F (200°C) for 15–18 minutes before tossing in sauce.

Ingredients in Teriyaki Meatballs

(Note: full measurements are in the recipe card below.)

Ground Turkey:

Lean and tender, turkey is perfect for these meatballs—it’s moist, flavorful, and a lighter alternative to beef.

Panko Bread Crumbs:

Add structure without heaviness, helping the meatballs stay soft but hold their shape.

Green Onion:

Fresh and bright, adding subtle oniony flavor to the mix.

Egg:

Binds the meatballs together while keeping them soft and tender.

Garlic and Ginger:

The dynamic duo! Garlic adds savory depth while ginger brings a warm, slightly spicy note that’s quintessential to teriyaki flavor.

Toasted Sesame Oil:

Adds nutty richness, enhancing both the meatballs and the sauce.

Salt and Black Pepper:

Essential seasonings that elevate the meatball base.

Teriyaki Sauce Ingredients:

Brown sugar for sweetness, hoisin for depth, soy sauce for umami, sesame oil for nuttiness, garlic and ginger for classic Asian flavor—this sauce is sticky, glossy, and addictively good.

Garnishes:

Sesame seeds and green onion bring crunch, freshness, and that picture-perfect finish.

Instructions

Follow these steps to make perfectly glazed teriyaki meatballs:

Make the Meatball Mixture:

In a large bowl, combine ground turkey, panko, green onion, egg, garlic, ginger, sesame oil, salt, and pepper. Mix gently until evenly combined.

Shape the Meatballs:

Roll the mixture into bite-sized balls, about 1–1.5 inches in diameter, and set aside.

Cook the Meatballs:

Heat a skillet over medium heat with a drizzle of oil. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes.

Prepare the Teriyaki Sauce:

In a small saucepan, combine brown sugar, hoisin, soy sauce, sesame oil, garlic, and ginger. Simmer over medium heat until slightly thickened, about 3–4 minutes.

Glaze the Meatballs:

Toss cooked meatballs in the sauce until fully coated and glossy.

Serve and Garnish:

Plate the meatballs and sprinkle with sesame seeds and chopped green onions. Serve over rice, noodles, or as an appetizer.

Nutrition Facts

Servings: 4–6
Calories per serving: ~250–300 (depending on serving size)
Preparation Time
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: ~25 minutes

How to Serve Teriyaki Meatballs

• Over Rice: A classic combination—the sticky meatballs soak into the grains.
• With Noodles: Toss with sautéed veggies and noodles for a hearty meal.
• As Appetizers: Serve on toothpicks for parties or game days.
• In Lettuce Wraps: Wrap meatballs in crisp lettuce leaves for a light, fresh twist.
• Meal Prep: Store in airtight containers with sauce for easy lunches.

Make-Ahead and Storage Tips

• Sauce Ahead: Make teriyaki sauce a day ahead for faster assembly.
• Store Leftovers: Refrigerate meatballs in sauce for 3–4 days.
• Freeze: Freeze cooked meatballs without sauce for up to 2 months; thaw and toss in fresh sauce.

Variations to Try

• Spicy Teriyaki: Add a dash of sriracha to the sauce for heat.
• Ground Chicken: Use chicken for an even lighter version.
• Veggie Boost: Add finely grated carrots or zucchini into the meatball mix.
• Gluten-Free: Use GF panko and tamari instead of soy sauce.

Additional Tips

• Toast sesame seeds before sprinkling for extra nuttiness.
• Keep meatballs uniform in size for even cooking.
• Stir sauce frequently to avoid burning sugar.

FAQ Section

Q1: Can I use beef instead of turkey?
A1: Yes! Ground beef works well, but turkey keeps it lighter.

Q2: Can I bake the meatballs instead of pan-frying?
A2: Absolutely—bake at 400°F (200°C) for 15–18 minutes.

Q3: Can I make the sauce ahead?
A3: Yes, it keeps for up to 5 days in the fridge.

Q4: Can I double the recipe?
A4: Yes, it’s perfect for meal prep or parties.

Q5: Can I use garlic powder instead of fresh garlic?
A5: Fresh garlic gives the best flavor, but powder works in a pinch.

Q6: Are these meatballs freezer-friendly?
A6: Yes—freeze cooked or uncooked meatballs and sauce separately.

Q7: Can I use a different sweetener?
A7: Brown sugar is best for flavor, but honey or maple syrup works too.

Q8: How do I prevent the sauce from being too runny?
A8: Simmer until slightly thickened; it will stick nicely to the meatballs.

Q9: Can I make these in a slow cooker?
A9: Yes—brown meatballs first, then toss in sauce and cook on low for 2 hours.

Q10: Can I serve without rice or noodles?
A10: Totally—serve as a finger food appetizer or on a platter for parties.

Conclusion

These Teriyaki Meatballs are a perfect blend of sweet, savory, and umami flavors, tender turkey, and sticky, glossy sauce. They’re easy to make, incredibly versatile, and loved by everyone at the table.

Whether you’re serving them over rice, noodles, or as party appetizers, they’re guaranteed to impress without any fuss. Once you try these, they’ll become a staple in your weeknight dinner rotation—or your next dinner party showstopper.

Watch this Teriyaki Meatballs recipe come together: