Teriyaki Glazed Meatballs

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These teriyaki glazed meatballs are tender on the inside, lightly caramelized on the outside, and coated in a glossy, sweet-savory glaze that tastes like takeout — but made easily at home. They bake quickly in the oven, then finish in a simple stovetop teriyaki sauce that comes together in minutes. Serve them over warm rice for a fast dinner, or use them as a meal-prep protein for lunches throughout the week.

Why You’ll Love This Recipe

Baked, not fried – less mess and lighter than pan-frying

Juicy and flavorful with minimal ingredients

Quick homemade teriyaki glaze (no bottled sauce needed)

Ready in 25 minutes start to finish

Works with beef or chicken

Instructions

Step 1: Prepare the meatball mixture
Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
In a mixing bowl, combine:
Ground beef or chicken
Egg
Ginger
Salt and black pepper
Breadcrumbs (if using)
Mix gently with a spoon or your hands until just combined. Avoid overmixing, which can make meatballs dense.
Roll the mixture into 1-inch meatballs and arrange them evenly on the prepared baking sheet.

Step 2: Bake the meatballs
Bake the meatballs for 12 minutes, or until fully cooked through and lightly browned on the outside.
Remove from the oven and set aside while you prepare the glaze.

Step 3: Make the teriyaki glaze
In a small saucepan, combine:
Soy sauce
Brown sugar
Water
Place over medium heat and stir until the sugar dissolves and the sauce begins to simmer.
If you prefer a thicker glaze, stir in the cornstarch slurry and continue simmering for 1–2 minutes until glossy and slightly syrupy.

Step 4: Coat the meatballs
Add the baked meatballs directly into the saucepan with the glaze.
Toss gently over medium heat for 1 minute, until the meatballs are evenly coated and shiny.

Step 5: Serve
Serve the teriyaki glazed meatballs over warm white rice.
Garnish with sesame seeds and sliced green onions if desired. Enjoy immediately while hot and sticky.

Tips for Best Results
Don’t overbake the meatballs — they’ll finish cooking in the glaze.

If the glaze thickens too much, add 1–2 teaspoons of water to loosen it.

For extra flavor, add a small splash of rice vinegar or sesame oil to the glaze.

Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.

Reheat: Warm gently in a skillet or microwave with a spoonful of water to refresh the glaze.

Easy Variations
Add minced garlic to the meatball mixture

Use turkey instead of chicken or beef

Serve with steamed broccoli, carrots, or cucumber salad

Turn into teriyaki meatball lettuce wraps

Download Recipe

Ingredients

10 fresh mint leaves
½ medium lime, cut into 3 wedges, divided
2 tablespoons white sugar, or to taste
1 cup ice cubes, or as needed
1 ½ fluid ounces white rum
½ cup club soda, or as needed

Meatballs
½ lb ground beef or ground chicken

1 egg

½ tsp grated fresh ginger (or ¼ tsp ground ginger)

Salt & black pepper, to taste

1–2 Tbsp breadcrumbs (optional, recommended if using chicken)

Teriyaki Glaze
1 Tbsp soy sauce

1 Tbsp brown sugar

2 Tbsp water

Optional: ½ tsp cornstarch mixed with 1 tsp water (for a thicker glaze)

For Serving
Cooked white rice

Sesame seeds and sliced green onions (optional garnish)

Ingredient Notes & Substitutions

Ground chicken: Softer and juicier, but benefits from breadcrumbs for structure.

Ground beef: More robust flavor and easier to shape.

Soy sauce: Use low-sodium if preferred.

Brown sugar: Adds the classic teriyaki sweetness; honey can be substituted.

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