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Teriyaki Glazed Meatballs Simple and Tasty Recipe

by on March 14, 2025

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Craving a tasty twist on dinner? Let’s dive into making Teriyaki Glazed Meatballs! This simple recipe packs flavor and is easy to prepare. With just a few key ingredients, you can whip up juicy meatballs coated in a sweet and savory glaze. Perfect as a main dish or an appetizer, these meatballs will impress your family and friends. Ready to bring some deliciousness to your table? Let’s get started!

- 1 lb ground chicken or turkey - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 egg - 2 cloves garlic, minced - 1 teaspoon grated ginger - Salt and pepper to taste To make tasty meatballs, I use ground chicken or turkey. It keeps them light and juicy. Breadcrumbs help bind the mix. Finely chopped green onions add a nice crunch and flavor. I also use garlic and ginger for that bold taste. Don’t forget the egg; it holds everything together. Finally, season with salt and pepper to make them pop. - 1/2 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening) The teriyaki glaze is what makes these meatballs shine. I start with soy sauce for that salty kick. Honey adds sweetness and balances the salt. Rice vinegar gives it a tangy note while sesame oil adds depth. The cornstarch mixed with water thickens the glaze, making it sticky and rich. - Sesame seeds - Additional green onions Garnishing is key for a great look and taste. I sprinkle sesame seeds on top for crunch. Adding extra green onions adds color and fresh flavor. These simple touches make the dish feel special. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - In a large bowl, mix the ground chicken or turkey, breadcrumbs, green onions, egg, garlic, ginger, salt, and pepper. Use your hands for a good blend. - Form small meatballs, about 1 inch wide. Place them on the baking sheet, leaving space between each one. - Bake the meatballs for 20-25 minutes. They should turn golden brown and be cooked through. - To check for doneness, cut one meatball in half. The inside should not be pink. - In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil over medium heat. Whisk well. - Bring the mixture to a gentle boil, then lower the heat to a simmer. - Stir in the cornstarch mixed with water. Keep stirring until the sauce thickens, about 2-3 minutes. Remove from heat. To boost flavor, use fresh herbs like cilantro or basil. They add brightness. I also like to mix in a bit of chili paste for heat. For texture, add finely chopped nuts or water chestnuts. This gives a nice crunch. You can bake or pan-fry the meatballs. Baking is easy and less messy. It lets the meatballs cook evenly. Pan-frying gives a nice crust but needs more attention. To keep meatballs moist, do not overmix the meat. Also, use a little oil in the mix. For plating, use a large, flat plate. Place meatballs in a neat circle. Drizzle the teriyaki glaze on top for shine. Garnish with sesame seeds and green onions. This adds color and makes the dish pop. Pro Tips Use Fresh Ingredients: Always opt for fresh garlic and ginger for a vibrant flavor in your meatballs and glaze. Don’t Overmix: When combining the meatball ingredients, mix just until combined to keep them tender. Experiment with Proteins: Feel free to substitute the ground chicken or turkey with ground beef or pork for a richer flavor. Adjust the Sweetness: If you prefer a less sweet glaze, reduce the amount of honey or use a sugar substitute. {{image_2}} You can switch proteins in this recipe. Instead of ground chicken or turkey, try using ground beef or pork. Each brings its own flavor. Beef offers a richer taste, while pork adds sweetness. For vegetarian options, use plant-based meat substitutes. Look for products that mimic ground meat. You can also use finely chopped mushrooms, lentils, or beans. These add texture and flavor to your meatballs. Get creative with spices or herbs. Add a pinch of red pepper flakes for heat. Garlic powder or onion powder can deepen the flavor. Fresh herbs like cilantro or basil can brighten the dish. You can also try different glaze options. Add orange juice or zest for a citrus twist. For a spicy kick, mix in some chili sauce. Each variation gives a unique touch to your teriyaki meatballs. Pair your meatballs with tasty side dishes. Rice or quinoa works well and soaks up the glaze. Steamed broccoli or stir-fried vegetables add color and nutrition. You can serve these meatballs as an appetizer or a main dish. For appetizers, make smaller meatballs and serve with toothpicks. As a main dish, serve them over rice with a drizzle of extra glaze. Enjoy! Store your teriyaki glazed meatballs in an airtight container. This keeps them fresh and tasty. Place them in the fridge right after they cool down. You can also freeze them for later use. Just wrap them tightly in plastic wrap or foil, then put them in a freezer bag. To reheat, you can use the oven or microwave. In the oven, set it to 350°F (175°C). Place meatballs on a baking tray and heat for about 10-15 minutes. If using a microwave, heat them in 30-second bursts. This helps keep them moist. Add a splash of water if they seem dry. In the fridge, your meatballs last about 3-4 days. If you freeze them, they stay good for about 2-3 months. Just remember to label your containers with the date. This way, you won't forget how long they've been stored. You can use several options as binding agents. Here are some great choices: - Crushed crackers - Rolled oats - Cooked rice - Ground nuts - Panko crumbs These alternatives work well in meatballs. They help hold the meat together. Each option adds a unique flavor and texture to your dish. Yes, you can easily make gluten-free meatballs. Here are some substitutions: - Use gluten-free breadcrumbs. - Replace soy sauce with tamari. - Use oats instead of breadcrumbs. These swaps keep your meatballs tasty without gluten. Always check labels to ensure all ingredients are gluten-free. Cooking meatballs takes about 20-25 minutes in the oven at 400°F (200°C). Here are some tips: - Make sure the meatballs are evenly sized. - Use a meat thermometer to check for doneness. - The center should reach 165°F (74°C). These tips help ensure your meatballs are cooked through. Enjoy the perfect texture and flavor! In this blog post, we explored how to make delicious meatballs with a tasty teriyaki glaze. We covered the key ingredients, steps for preparation, and cooking tips to achieve perfect flavor and texture. You learned how to present your dish and store leftovers effectively. Don't hesitate to experiment with variations and enjoy these meatballs as a main dish or appetizer. Creating this easy, tasty meal can be fun, and you'll impress everyone at the table. Now, it’s time to get cooking and enjoy your homemade meatballs!

Why I Love This Recipe

  1. Delicious Flavor: The teriyaki glaze adds a sweet and savory depth that complements the meatballs perfectly.
  2. Easy Preparation: With just a few simple steps, you can have these meatballs ready to bake in no time!
  3. Healthy Alternative: Using ground chicken or turkey makes this dish a leaner option without sacrificing taste.
  4. Fun for Everyone: These meatballs are great for family dinners or gatherings, making them a hit with both kids and adults!

Ingredients

Main Ingredients for Meatballs

– 1 lb ground chicken or turkey

– 1/4 cup breadcrumbs

– 1/4 cup green onions, finely chopped

– 1 egg

– 2 cloves garlic, minced

– 1 teaspoon grated ginger

– Salt and pepper to taste

To make tasty meatballs, I use ground chicken or turkey. It keeps them light and juicy. Breadcrumbs help bind the mix. Finely chopped green onions add a nice crunch and flavor. I also use garlic and ginger for that bold taste. Don’t forget the egg; it holds everything together. Finally, season with salt and pepper to make them pop.

Teriyaki Glaze Ingredients

– 1/2 cup soy sauce

– 1/4 cup honey

– 2 tablespoons rice vinegar

– 1 tablespoon sesame oil

– 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

The teriyaki glaze is what makes these meatballs shine. I start with soy sauce for that salty kick. Honey adds sweetness and balances the salt. Rice vinegar gives it a tangy note while sesame oil adds depth. The cornstarch mixed with water thickens the glaze, making it sticky and rich.

Garnishing Options

– Sesame seeds

– Additional green onions

Garnishing is key for a great look and taste. I sprinkle sesame seeds on top for crunch. Adding extra green onions adds color and fresh flavor. These simple touches make the dish feel special.

Step-by-Step Instructions

Preparing the Meatballs

– Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

– In a large bowl, mix the ground chicken or turkey, breadcrumbs, green onions, egg, garlic, ginger, salt, and pepper. Use your hands for a good blend.

– Form small meatballs, about 1 inch wide. Place them on the baking sheet, leaving space between each one.

Baking the Meatballs

– Bake the meatballs for 20-25 minutes. They should turn golden brown and be cooked through.

– To check for doneness, cut one meatball in half. The inside should not be pink.

Making the Teriyaki Glaze

– In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil over medium heat. Whisk well.

– Bring the mixture to a gentle boil, then lower the heat to a simmer.

– Stir in the cornstarch mixed with water. Keep stirring until the sauce thickens, about 2-3 minutes. Remove from heat.

Tips & Tricks

Achieving the Best Flavor

To boost flavor, use fresh herbs like cilantro or basil. They add brightness. I also like to mix in a bit of chili paste for heat. For texture, add finely chopped nuts or water chestnuts. This gives a nice crunch.

Cooking Techniques

You can bake or pan-fry the meatballs. Baking is easy and less messy. It lets the meatballs cook evenly. Pan-frying gives a nice crust but needs more attention. To keep meatballs moist, do not overmix the meat. Also, use a little oil in the mix.

Presentation Tips

For plating, use a large, flat plate. Place meatballs in a neat circle. Drizzle the teriyaki glaze on top for shine. Garnish with sesame seeds and green onions. This adds color and makes the dish pop.

Pro Tips

  1. Use Fresh Ingredients: Always opt for fresh garlic and ginger for a vibrant flavor in your meatballs and glaze.
  2. Don’t Overmix: When combining the meatball ingredients, mix just until combined to keep them tender.
  3. Experiment with Proteins: Feel free to substitute the ground chicken or turkey with ground beef or pork for a richer flavor.
  4. Adjust the Sweetness: If you prefer a less sweet glaze, reduce the amount of honey or use a sugar substitute.

Variations

Alternative Proteins

You can switch proteins in this recipe. Instead of ground chicken or turkey, try using ground beef or pork. Each brings its own flavor. Beef offers a richer taste, while pork adds sweetness.

For vegetarian options, use plant-based meat substitutes. Look for products that mimic ground meat. You can also use finely chopped mushrooms, lentils, or beans. These add texture and flavor to your meatballs.

Flavor Variations

Get creative with spices or herbs. Add a pinch of red pepper flakes for heat. Garlic powder or onion powder can deepen the flavor. Fresh herbs like cilantro or basil can brighten the dish.

You can also try different glaze options. Add orange juice or zest for a citrus twist. For a spicy kick, mix in some chili sauce. Each variation gives a unique touch to your teriyaki meatballs.

Serving Suggestions

Pair your meatballs with tasty side dishes. Rice or quinoa works well and soaks up the glaze. Steamed broccoli or stir-fried vegetables add color and nutrition.

You can serve these meatballs as an appetizer or a main dish. For appetizers, make smaller meatballs and serve with toothpicks. As a main dish, serve them over rice with a drizzle of extra glaze. Enjoy!

Storage Info

Storing Leftovers

Store your teriyaki glazed meatballs in an airtight container. This keeps them fresh and tasty. Place them in the fridge right after they cool down. You can also freeze them for later use. Just wrap them tightly in plastic wrap or foil, then put them in a freezer bag.

Reheating Tips

To reheat, you can use the oven or microwave. In the oven, set it to 350°F (175°C). Place meatballs on a baking tray and heat for about 10-15 minutes. If using a microwave, heat them in 30-second bursts. This helps keep them moist. Add a splash of water if they seem dry.

Shelf Life

In the fridge, your meatballs last about 3-4 days. If you freeze them, they stay good for about 2-3 months. Just remember to label your containers with the date. This way, you won’t forget how long they’ve been stored.

FAQs

What can I use instead of breadcrumbs?

You can use several options as binding agents. Here are some great choices:

– Crushed crackers

– Rolled oats

– Cooked rice

– Ground nuts

– Panko crumbs

These alternatives work well in meatballs. They help hold the meat together. Each option adds a unique flavor and texture to your dish.

Can I make a gluten-free version?

Yes, you can easily make gluten-free meatballs. Here are some substitutions:

– Use gluten-free breadcrumbs.

– Replace soy sauce with tamari.

– Use oats instead of breadcrumbs.

These swaps keep your meatballs tasty without gluten. Always check labels to ensure all ingredients are gluten-free.

How long does it take to cook meatballs?

Cooking meatballs takes about 20-25 minutes in the oven at 400°F (200°C). Here are some tips:

– Make sure the meatballs are evenly sized.

– Use a meat thermometer to check for doneness.

– The center should reach 165°F (74°C).

These tips help ensure your meatballs are cooked through. Enjoy the perfect texture and flavor!

In this blog post, we explored how to make delicious meatballs with a tasty teriyaki glaze. We covered the key ingredients, steps for preparation, and cooking tips to achieve perfect flavor and texture. You learned how to present your dish and store leftovers effectively. Don’t hesitate to experiment with variations and enjoy these meatballs as a main dish or appetizer. Creating this easy, tasty meal can be fun, and you’ll impress everyone at the table. Now, it’s time to get cooking and enjoy your homemade meatball

- 1 lb ground chicken or turkey - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 egg - 2 cloves garlic, minced - 1 teaspoon grated ginger - Salt and pepper to taste To make tasty meatballs, I use ground chicken or turkey. It keeps them light and juicy. Breadcrumbs help bind the mix. Finely chopped green onions add a nice crunch and flavor. I also use garlic and ginger for that bold taste. Don’t forget the egg; it holds everything together. Finally, season with salt and pepper to make them pop. - 1/2 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening) The teriyaki glaze is what makes these meatballs shine. I start with soy sauce for that salty kick. Honey adds sweetness and balances the salt. Rice vinegar gives it a tangy note while sesame oil adds depth. The cornstarch mixed with water thickens the glaze, making it sticky and rich. - Sesame seeds - Additional green onions Garnishing is key for a great look and taste. I sprinkle sesame seeds on top for crunch. Adding extra green onions adds color and fresh flavor. These simple touches make the dish feel special. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - In a large bowl, mix the ground chicken or turkey, breadcrumbs, green onions, egg, garlic, ginger, salt, and pepper. Use your hands for a good blend. - Form small meatballs, about 1 inch wide. Place them on the baking sheet, leaving space between each one. - Bake the meatballs for 20-25 minutes. They should turn golden brown and be cooked through. - To check for doneness, cut one meatball in half. The inside should not be pink. - In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil over medium heat. Whisk well. - Bring the mixture to a gentle boil, then lower the heat to a simmer. - Stir in the cornstarch mixed with water. Keep stirring until the sauce thickens, about 2-3 minutes. Remove from heat. To boost flavor, use fresh herbs like cilantro or basil. They add brightness. I also like to mix in a bit of chili paste for heat. For texture, add finely chopped nuts or water chestnuts. This gives a nice crunch. You can bake or pan-fry the meatballs. Baking is easy and less messy. It lets the meatballs cook evenly. Pan-frying gives a nice crust but needs more attention. To keep meatballs moist, do not overmix the meat. Also, use a little oil in the mix. For plating, use a large, flat plate. Place meatballs in a neat circle. Drizzle the teriyaki glaze on top for shine. Garnish with sesame seeds and green onions. This adds color and makes the dish pop. Pro Tips Use Fresh Ingredients: Always opt for fresh garlic and ginger for a vibrant flavor in your meatballs and glaze. Don’t Overmix: When combining the meatball ingredients, mix just until combined to keep them tender. Experiment with Proteins: Feel free to substitute the ground chicken or turkey with ground beef or pork for a richer flavor. Adjust the Sweetness: If you prefer a less sweet glaze, reduce the amount of honey or use a sugar substitute. {{image_2}} You can switch proteins in this recipe. Instead of ground chicken or turkey, try using ground beef or pork. Each brings its own flavor. Beef offers a richer taste, while pork adds sweetness. For vegetarian options, use plant-based meat substitutes. Look for products that mimic ground meat. You can also use finely chopped mushrooms, lentils, or beans. These add texture and flavor to your meatballs. Get creative with spices or herbs. Add a pinch of red pepper flakes for heat. Garlic powder or onion powder can deepen the flavor. Fresh herbs like cilantro or basil can brighten the dish. You can also try different glaze options. Add orange juice or zest for a citrus twist. For a spicy kick, mix in some chili sauce. Each variation gives a unique touch to your teriyaki meatballs. Pair your meatballs with tasty side dishes. Rice or quinoa works well and soaks up the glaze. Steamed broccoli or stir-fried vegetables add color and nutrition. You can serve these meatballs as an appetizer or a main dish. For appetizers, make smaller meatballs and serve with toothpicks. As a main dish, serve them over rice with a drizzle of extra glaze. Enjoy! Store your teriyaki glazed meatballs in an airtight container. This keeps them fresh and tasty. Place them in the fridge right after they cool down. You can also freeze them for later use. Just wrap them tightly in plastic wrap or foil, then put them in a freezer bag. To reheat, you can use the oven or microwave. In the oven, set it to 350°F (175°C). Place meatballs on a baking tray and heat for about 10-15 minutes. If using a microwave, heat them in 30-second bursts. This helps keep them moist. Add a splash of water if they seem dry. In the fridge, your meatballs last about 3-4 days. If you freeze them, they stay good for about 2-3 months. Just remember to label your containers with the date. This way, you won't forget how long they've been stored. You can use several options as binding agents. Here are some great choices: - Crushed crackers - Rolled oats - Cooked rice - Ground nuts - Panko crumbs These alternatives work well in meatballs. They help hold the meat together. Each option adds a unique flavor and texture to your dish. Yes, you can easily make gluten-free meatballs. Here are some substitutions: - Use gluten-free breadcrumbs. - Replace soy sauce with tamari. - Use oats instead of breadcrumbs. These swaps keep your meatballs tasty without gluten. Always check labels to ensure all ingredients are gluten-free. Cooking meatballs takes about 20-25 minutes in the oven at 400°F (200°C). Here are some tips: - Make sure the meatballs are evenly sized. - Use a meat thermometer to check for doneness. - The center should reach 165°F (74°C). These tips help ensure your meatballs are cooked through. Enjoy the perfect texture and flavor! In this blog post, we explored how to make delicious meatballs with a tasty teriyaki glaze. We covered the key ingredients, steps for preparation, and cooking tips to achieve perfect flavor and texture. You learned how to present your dish and store leftovers effectively. Don't hesitate to experiment with variations and enjoy these meatballs as a main dish or appetizer. Creating this easy, tasty meal can be fun, and you'll impress everyone at the table. Now, it’s time to get cooking and enjoy your homemade meatballs!

Teriyaki Glazed Meatballs

Delicious meatballs glazed with a sweet and savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb ground chicken or turkey
  • 1/4 cup breadcrumbs
  • 1/4 cup green onions, finely chopped
  • 1 unit egg
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • to taste unit salt and pepper
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • to taste unit sesame seeds for garnish
  • to taste unit additional green onions for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine ground chicken or turkey, breadcrumbs, chopped green onions, egg, minced garlic, grated ginger, and season with salt and pepper.
  • Mix all ingredients together until well combined, then form small meatballs about 1 inch in diameter and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for 20-25 minutes or until cooked through and golden brown.
  • While the meatballs are baking, prepare the teriyaki glaze. In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, and sesame oil.
  • Bring the mixture to a gentle boil, then reduce to a simmer. Stir in the cornstarch-water mixture and continue to simmer until the sauce thickens, about 2-3 minutes. Remove from heat.
  • Once the meatballs are done, remove them from the oven and place them in a serving dish. Pour the teriyaki glaze over the meatballs, tossing gently to coat.
  • Garnish with sesame seeds and finely chopped green onions before serving.

Notes

Serve with rice or noodles for a complete meal.
Keyword chicken, meatballs, teriyaki, turkey

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