Easy Teriyaki Meatballs RECIPE + VIDEO - Self Proclaimed Foodie (2024)

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Teriyaki Meatballs are homemade ground beef meatballs that are baked in the oven and smothered in an easy-to-make sticky teriyaki sauce.

If you love sticky sweet teriyaki recipes, you’ll also love my Baked Teriyaki Salmon, Easy Teriyaki Shrimp Skewers, and Teriyaki Chicken.

Why this recipe works:

They are the perfect party food, easy appetizer recipe, and are even fantastic for a simple dinner when served with some some jasmine rice and steamed broccoli. YUM!

• These crowd pleasing Teriyaki Meatballs are quick and easy to make.
• The meatballs only take about 15 minutes to bake and the sauce is made while they are cooking in the oven.
• The ground beef meatballs and the teriyaki sauce are homemade.

Ingredients needed:

• Meatballs: ground beef, egg, panko bread crumbs, fresh ginger, garlic, salt
• Teriyaki sauce: soy sauce, water, dry sherry, brown sugar, garlic, ginger, cornstarch, water
• Garnish: green onions and sesame seeds

How to make this recipe:

1. First step is to make the meatballs. Combine all of the ingredients in a large bowl.
2. I usually mix the ingredients together with a wooden spoon and then use my hands to work everything together.
3. Shape the meatballs by rolling them in between your hands and set them on a baking sheet. Cook the meatballs in a super hot oven until they’re brown and crispy on the outside.
4. While the meatballs are baking, you will make the teriyaki sauce. All of the ingredients get simmered together to allow all of the teriyaki flavors to develop. Then, to thicken the teriyaki sauce, you will add a slurry of corn starch and water.
5. The final step is to drop the cooked meatballs into the hot homemade teriyaki sauce.
6. Stir to coat and serve warm.

Cooking tips:

• The smaller the meatballs, the faster they’ll cook and the more surface area you’ll have to soak up all of that sticky teriyaki sauce.
• Make clean up even easier by lining the baking sheet with parchment paper.
• Make them ahead of time. Cook the meatballs and keep them in the refrigerator if making the day before or cook them weeks before and store them in the freezer. If frozen, just be sure to thaw fully in the refrigerator. Then, make the sauce prior to serving.
• Keep them warm: I highly recommend keeping them in the crockpot if served at a party as an appetizer. They will be devoured!

Love a good meatball? Check out some of these variations.

• Mushroom Blend Meatballs with for sliders
• Pressure Cooker co*cktail Meatballs
• Meatball Sandwich from my Meatball Parmesan recipe
• Stuffed Meatballs
• Green Chile Meatballs with cheese sauce
• Spaghetti and Meatballs Recipe
• The Best Swedish Meatballs
• Meatballs that taste like Meatloaf
• Honey barbeque chicken meatballs
• Cajun Chicken Meatballs smothered in a rich and creamy Cajun sauce
• And perfect for the holidays…Schweddy Balls

This recipe was originally created for Real Housemoms where I was a contributor and then published on Self Proclaimed Foodie in March 2017. This post has been updated with process photos, cooking tips, and helpful information. Don’t worry – I didn’t change the recipe!