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Teriyaki Meatballs Recipe (with Video)

Grain, Eggs, Added sugar

Discover our Teriyaki Meatballs Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 30min


- 2 lb Ground beef, 80% fat 20% lean
- 2 tsp Kosher salt
- 2 tsp Black pepper
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 Egg, beaten
- 0.5 cup panko bread crumbs
- 1 cup Low sodium soy sauce
- 0.5 cup Rice vinegar
- 0.5 cup Water
- 0.5 cup Light brown sugar
- 4 clove Garlic, minced. Or 1/4 tablespoon garlic paste per clove
- 1 tsp Ginger, or ginger paste
- 0.25 cup fresh scallions
- Sesame seeds
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1. Preheat the oven to 400F.
2. In a mixing bowl add and combine Ground Beef, Salt, Black Pepper, Onion Powder, Garlic Powder, Beaten Egg, and Breadcrumbs. Be sure not to over mix as it will cause the meat to become tough.
3. Take about 1 Tablespoon worth of the mixture and roll it into meatballs. Recommend, refrigerating meatballs for 15 minutes before cooking.
4. Place meatballs on a lined baking sheet, lightly coated with non-stick cooking oil. Bake meatballs for 20-25 minutes or until they reach desired doneness.
5. For sauce, in a mixing bowl, combine and mix soy sauce, rice vinegar, water, brown sugar, minced garlic, and grated ginger.
6. For sauce, to reduce sauce it is best to use a wide skillet or pot as it will reduce faster; recommended 12-inch skillet. Pour sauce mixture into a skillet on medium-high heat, bring to a high simmer, and frequently stir. While reducing the sauce, we are aiming to thicken it. The sauce will appear “foamy”, this should take on average about 10 minutes to reach this point. Sauce should be thick enough to coat the back of a spoon.
7. Once sauce has thickened, slightly reduce heat, then add in cooked meatballs. Toss meatballs in sauce for about 2-3 minutes. Then, add in diced scallions and mix in for another minute. Remove from heat and enjoy.

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