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Beef Teriyaki Meatballs
Juicy, flavorful beef teriyaki meatballs. A new twist on two classic dinner dishes. Serve over rice for an easy and delicious dinner.
Servings 4
Ingredients
Meatballs
- 1 cup panko breadcrumbs
- 3/4 cup milk
- 1 lb ground beef
- 1 egg
- 2 green onions minced
- 3 cloves of garlic minced or 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon ground pepper
- 1/4 cup flour
- oil for skillet
Teriyaki Sauce - can substitute 2 1/4 cups (about a 21-24 oz jar) of teriyaki sauce
- 3/4 cup soy sauce
- 1/2 cup honey
- 3/4 cup water
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 teaspoons ground ginger
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch if you like your teriyaki sauce on the thicker side (optional)
Option items for serving
- green onions
- sesame seeds
- 2 cups dried rice cooked according to package
Instructions
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Preheat oven to 350 degrees.
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Combine breadcrumbs and milk in a large bowl and let sit for 5 minutes.
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Add beef, egg, onion, garlic, ginger, soy sauce, and pepper. Mix with hands until combined. Form into meatballs using about 2-3 tablespoons of meat for each. I made approximate 20 meatballs. Arrange meatballs in a single layer in baking dish*. If you are not searing meatballs, skip next step.
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Place meatballs in freezer for 10 minutes. After 10 minutes has passed, heat a ¼” - ½” layer of oil in a cast iron skillet on medium heat. Coat meatballs in flour and place in oil. Brown meatballs on all sides, about 1-2 minutes per side. Arrange meatballs in a single layer in baking dish.
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Whisk together all teriyaki sauce ingredients and pour over meatballs. Bake until meatballs are fully cooked, about 40-45 minutes. Let sit for 5-10 minutes.
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Serve over rice with extra green onions and sesame seeds on top!
Recipe Notes
*I used the same baking dish that I later baked the meatballs in.