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Teriyaki Meatballs

by Matthew Johnson featured in Party Meatballs 4 Ways

Inspired by


for 40 meatballs


  • 1 lb
    ground beef (455 g)
  • 1 lb
    ground pork (455 g)
  • 1 cup
    panko breadcrumbs (50 g)
  • ½ cup
    onion, finely minced (75 g)
  • ¼ cup
    fresh parsley, finely chopped (10 g)
  • 2 cloves garlic, minced
  • 2 eggs
  • kosher salt, to taste
  • pepper, to taste

Teriyaki Sauce

  • ½ cup
    mirin (120 mL)
  • 1 tablespoon
    garlic, minced
  • 1 tablespoon
    ginger, minced
  • 1 cup
    soy sauce (235 mL)
  • ½ cup
    sugar (100 g)
  • sesame seed, to serve
  • 2 tablespoons
    fresh scallion, chopped, to serve
    Calories 89
    Fat 4g
    Carbs 4g
    Fiber 0g
    Sugar 2g
    Protein 7g

Estimated values based on one serving size.



  1. Preheat oven to 425°F (220°C).
  2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  4. Bake meatballs for 15 minutes, until golden brown. Set aside.
  5. In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes.
  6. Add the meatballs and coat them with the sauce.
  7. Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve!
  8. Enjoy!




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