The BEST Teriyaki Beef Meatballs

Name: The BEST Teriyaki Beef Meatballs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 40 servings
Cuisine: Indonesian
Ingredients: 2 pounds ground beef mince (or pork, chicken, turkey); 3/4 cup Panko breadcrumbs (or regular breadcrumbs); 2 eggs; 2 scallions (or green onions, finely chopped); 2 cloves garlic (minced); 2 tablespoons low sodium soy sauce; 1 tablespoon cooking Sake (or Shaoxing, Chinese wine or dry sherry); 1 pinch salt (to taste); 1 pinch pepper (to taste); 1 teaspoon sesame oil; 2 cloves garlic (minced, or 2 teaspoons); 1/3 cup low sodium soy sauce; 1/4 cup mirin; 1/4 cup sake; 1/4 cup brown sugar; 1/2 cup water; 1 tablespoon cornstarch (cornstarch mixed with 2 tablespoons of water); 1 teaspoon Sriracha (or more, adjust to your preference of spice); 1 pinch sesame seeds; 1 g reen onion (finely sliced)

Easy Teriyaki Beef Meatballs are smothered in a thick and easy to make homemade Teriyaki sauce! So versatile, these Teriyaki Beef Meatballs can be served as a main meal with steamed rice and veggies OR as an appetizer! The BEST part? Get your oven to do the work for you!

⏱️ 27 min 🔪 Prep: 15 min 🔥 Cook: 12 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

40 servings

2 pounds ground beef mince (or pork, chicken, turkey)
3/4 cup Panko breadcrumbs (or regular breadcrumbs)
2 eggs
2 scallions (or green onions, finely chopped)
2 cloves garlic (minced)
2 tablespoons low sodium soy sauce
1 tablespoon cooking Sake (or Shaoxing, Chinese wine or dry sherry)
1 pinch salt (to taste)
1 pinch pepper (to taste)
1 teaspoon sesame oil
2 cloves garlic (minced, or 2 teaspoons)
1/3 cup low sodium soy sauce
1/4 cup mirin
1/4 cup sake
1/4 cup brown sugar
1/2 cup water
1 tablespoon cornstarch (cornstarch mixed with 2 tablespoons of water)
1 teaspoon Sriracha (or more, adjust to your preference of spice)
1 pinch sesame seeds
1 g reen onion (finely sliced)

Steps

Preheat oven to 200°C | 400°F.
Mix together all of the meatball ingredients in a large bowl until well-combined. Spoon out 1 1/2-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.
Bake for 10-12 minutes, or until golden browned and cooked through.
While the meatballs are baking, make your sauce!
Heat a medium-sized pot over medium-high heat. Whisk ALL of the sauce ingredients together (except cornstarch and water mixture) in the pan until well blended. Bring to a simmer, pour the cornstarch mixture in and give it a quick good mix until it dissolves into the sauce. Continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 5 minutes).
When meatballs have finished cooking, pour 3/4 of the sauce over them and toss gently to evenly coat. Transfer the glazed meatballs to a serving dish or tray.
Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks, and with remaining sauce for dipping.