Introduction

These teriyaki meatballs are a flavorful and tender treat perfect for any meal. With a juicy beef center and a glossy, sweet-savory teriyaki glaze, they’re sure to please both kids and adults alike. Quick to make and easy to serve, they’re a great option for weeknight dinners or party appetizers.

A bowl filled with shiny, dark brown meatballs coated in a glossy sauce, stacked closely together. On top of the meatballs, thin white strands, possibly shredded vegetables or garnish, are piled in the center, adding texture and lightness. The bowl is white and rests on a white marbled surface with a woven mat partially visible underneath. In the background, there is a smaller white bowl with a blurred view of a rice dish, and chopsticks are laid down beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g ground beef (or any variety you prefer)

1/2 onion, finely chopped

1/2 carrot, finely chopped

1/2 cup breadcrumbs

1 tbsp soy sauce

1 tsp grated fresh ginger

1/2 egg

1 tbsp sake

1 tbsp potato starch

Pinch of salt and pepper

15 ml oil for deep frying

5 cm white part of scallions (about 2 inches)

1 tsp white sesame seeds, to garnish

2 tbsp soy sauce (for sauce)

2 tbsp sake (for sauce)

2 tbsp sugar

2 tbsp mirin

2 tbsp water

Instructions

Step 1: Score the white part of the scallion, flatten it out, and slice thinly. Place in cold water and set aside.

Step 2: In a large bowl, mix together ground beef, chopped onion, carrot, breadcrumbs, soy sauce, grated ginger, half an egg, sake, salt, and pepper until well combined.

Step 3: Take a small amount of the meat mixture in one hand, squeeze it out, and use a spoon to scoop and shape it into meatballs.

Step 4: Repeat until all the mixture is formed into meatballs.

Step 5: Heat oil in a pan to 170°C (338°F) and deep fry the meatballs until golden brown on the outside.

Step 6: Remove meatballs from the oil and drain excess oil on paper towels.

Step 7: In a small pan, combine soy sauce, sake, sugar, mirin, and water. Heat until the sauce thickens slightly.

Step 8: Add the fried meatballs into the teriyaki sauce and coat them evenly.

Step 9: Turn off the heat and transfer the meatballs to a shallow bowl.

Step 10: Drain the sliced scallion from the cold water, sprinkle sesame seeds over the meatballs, and top with the scallions before serving.

Tips & Variations

For a lighter version, try baking the meatballs instead of deep frying.

Add finely chopped garlic or green onions to the meat mixture for extra aroma.

Use chicken or pork instead of beef for a different flavor profile.

Serve over steamed rice or alongside stir-fried vegetables for a complete meal.

FAQs

Can I use frozen meatballs for this recipe?

Yes, you can use frozen meatballs. Just increase frying time slightly until they are cooked through and then coat them in the teriyaki sauce.

What can I substitute for sake in the sauce?

If you don’t have sake, dry sherry or white cooking wine can be used as a substitute. You can also use water with a splash of rice vinegar for a non-alcoholic option.