Introduction

These Teriyaki Meatballs with Spicy Miso Sauce are a perfect blend of savory, sweet, and spicy flavors. Juicy meatballs simmered in a rich teriyaki sauce come together with a creamy, spicy miso dressing for a comforting, flavorful meal. Serve them over fragrant jasmine rice for an easy dinner that’s sure to impress.

The dish shows a round white plate filled with about ten medium-sized browned meatballs, each covered with a thick, creamy, off-white sauce that has a smooth texture. The sauce is drizzled unevenly over the meatballs, with spots of bright orange oil or chili sauce scattered on top, adding vibrant color. Small chopped green onions are sprinkled generously all over the meatballs and sauce, along with scattered black sesame seeds, creating a mix of green and black specks. The plate sits on a white marbled surface, enhancing the clean and bright presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g ground pork (20% fat recommended)

250 g ground beef

60 g breadcrumbs (from fresh bread roll, blended)

1 egg

3 tbsp light soy sauce

3 garlic cloves, minced (for meatballs)

1/2 inch ginger, minced

1/2 tbsp brown sugar

1 tbsp rice wine vinegar

1 tbsp butter

2 garlic cloves, minced (for sauce)

1/2 tbsp miso paste

300 ml single cream

1 tbsp sriracha (add more for extra spice)

1 tsp light soy sauce (for sauce)

1/2 tsp brown sugar (for sauce)

2 portions Thai jasmine rice, cooked and hot

10 g chives, finely sliced

4 tsp chili oil (optional)

Instructions

Step 1: In a large bowl, combine the ground pork, ground beef, breadcrumbs, egg, a generous pinch of flaky salt, and freshly ground black pepper. Mix well and form the mixture into about 16 meatballs.

Step 2: Heat 1 tbsp vegetable oil in a large frying pan or skillet over medium heat. Add the meatballs and fry them for 3 minutes on each side until golden brown. The centers will still be undercooked.

Step 3: In a small bowl, mix together 3 tbsp soy sauce, minced garlic, minced ginger, 1/2 tbsp brown sugar, and rice wine vinegar. Pour this teriyaki sauce into the pan with the meatballs, stirring to coat them evenly. Lower the heat, cover with a lid, and cook for 10 more minutes until meatballs are cooked through.

Step 4: Meanwhile, melt the butter in a separate pan over medium heat. Add the minced garlic and miso paste, stirring until it forms a paste. Stir in the single cream, sriracha, 1 tsp soy sauce, and 1/2 tsp brown sugar. Let the sauce simmer gently on low heat, tasting and adjusting seasoning as needed.

Step 5: Divide the cooked jasmine rice between bowls. Top with the teriyaki meatballs and drizzle generously with the spicy miso sauce. Garnish with sliced chives, black sesame seeds if you like, and a drizzle of chili oil for extra heat. Enjoy!

Tips & Variations

Use ground pork with around 20% fat for juicy, tender meatballs.

Fresh breadcrumbs absorb moisture better than dry, but you can substitute with store-bought if needed.

Add finely chopped spring onions or bell peppers to the meatball mix for extra flavor and texture.

Adjust the amount of sriracha in the sauce to control the spice level to your liking.

For a vegetarian option, try using firm tofu or plant-based meat substitutes in place of pork and beef.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs ahead and refrigerate them before cooking. Just fry and cook them as directed when ready to serve for the best texture and flavor.

What can I substitute for single cream in the sauce?

You can use half-and-half or full-fat coconut milk as a dairy-free alternative. The sauce might be slightly less thick but will still be creamy and flavorful.