Delicious and tender Teriyaki Beef Meatballs. Your perfect weeknight dinner served alongside some Garlic Butter Drizzled Carrots and fluffy Basmati Rice.

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If you make one thing this week, make these meatballs! My son has now put these meatballs at the top of his list for favourite dinners! However, Chicken Stroganoff still holds the number one spot for him though. I don’t make meatballs often and usually I make Turkey Meatballs in Marinara as the whole family enjoy those. But after posting a recipe for Oven Baked Teriyaki Chicken Thighs just recently, I thought that sauce would go great with meatballs. I was right!

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What Are These Meatballs Like

• Difficulty – These meatballs are easy to make but I’d rate the recipe as medium difficulty. they take a little time between making the sauce and putting together the meatballs. It’s also important to follow instructions carefully to achieve tender meatballs.
• Taste – The flavour and texture of these meatballs are both amazing. They are sweet and salty, a browned exterior and so soft and melt in your mouth on the inside. These are very soft in texture and most likely will be fork tender and almost fall apart when touched.
• Serving – This recipe serves four adults and goes fantastic with fluffy Basmati rice.

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Ingredients

For the Teriyaki Sauce

• Soy sauce – I used dark soy sauce.
• Brown sugar – Adds sweetness to the sauce.
• Honey – Helps will sweetness, flavour and texture.
• Garlic – Minced garlic cloves.
• Ginger – Fresh ginger root
• Corn flour – Used to thicken the sauce.
• Water – is used for making the sauce.

For the Meatballs

• Ground beef – I used regular ground beef.
• Bread crumbs – For these meatballs, I used panko meatballs.
• Milk – Just regular or semi skimmed milk.
• Onion – I used a white onion
• Garlic – Fresh minced garlic
• Chili flakes – Add a little heat and flavour.
• Salt – Enhances flavour in the meatballs.
• Black pepper – Adds a little seasoning and flavour.
• Olive oil – Is used for cooking the meatballs.
• Sesame seeds – I garnished the meatballs with sesame seeds.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

Make the Teriyaki Sauce

1. Make cornflour mixture – In a small glass, combine the two tablespoons of cornflour with about 2-3 tablespoons of the water. Stir well to combine and set aside.
2. Combine ingredients and make sauce – In a small saucepan set over medium heat, add the soy sauce, brown sugar, honey, garlic and ginger. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Turn off the heat and set aside.

Make the Meatballs

1. Cook onions – In a small skillet, add one tablespoon of the olive oil and heat for about 30 seconds. Add the finely chopped onion, garlic and dried chili flakes. Stir around and cook until the onions are softened and golden, about 5 minutes. Remove from heat and leave to cool.
2. Make bread crumb mixture – In a small bowl, combine the milk with the bread crumbs. Stir to combine and set aside.
3. Make meatball mixture – In a large bowl, combine the ground beef, bread crumb mixture, cooked onions, salt and pepper. Mix well with your hands.
4. Form meatballs – Using a small ice cream scoop or a tablespoon, mound out portions of the meat mixture. Gently but firmly form into round balls. Don’t overwork the meat or it will be dry. Repeat for all mixture and place on a plate.
5. Brown meatballs – Heat remaining olive oil in a deep sided medium sized skillet. Add the meatballs and cook for about 2 minutes until browned. Flip over and cook other side for about 2 minutes. Remove all meatballs from skillet and drain on paper towels.
6. Cook meatballs in sauce – Wipe the skillet clean of any remaining olive oil. Pour in the teriyaki sauce and set over low heat. Add the meatballs to the teriyaki sauce, cover and leave to finish cooking on low heat for about 12 – 15 minutes.
7. Garnish and serve – When cooked, remove from heat and garnish with sesame seeds. Serve with fluffy Basmati rice for a complete meal.

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Recipe Tips

• Prep ahead sauce – You can make the teriyaki sauce in advance. In fact, it will store up to two weeks in an airtight container in the fridge.
• Prep ahead meatballs – You can make the meatballs up to the day before and keep them in the fridge. Alternatively, you can make and freeze them from uncooked. You can freeze uncooked meatballs up to two months. Just be sure to allow them to fully defrost before cooking.
• Double the sauce – If you want to serve sauce on the side for rice or noodles, I recommend you double the recipe. You can easily do that in the recipe card.
• Don’t overwork the ground beef – The secret to getting a great meatball, is to not overwork the meat. Mix the ingredients until just combined. When forming into meatballs, do it gently and quickly. If you overwork the meat, they will be tough.
• Finely dice the onions – You are looking to really finely dice the onions so they incorporate into the meatballs well.

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Substitutions

• Ground beef – Any kind of ground meat will work for this recipe like chicken, turkey, pork or lamb.
• Bread crumbs – I used panko bread crumbs. Any fine bread crumbs will work well.
• Teriyaki sauce– This recipe uses a homemade teriyaki sauce, but you can easily use store bought teriyaki sauce.

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Serving

You just can’t beat plain fluffy Basmati rice to with these amazing meatballs. Alternatively, you could try the Toasted Almond Basmati Rice or the Caramelized Onion and Almond rice Pilaf. A side of Garlic Mushrooms would also go really well.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You soon!