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To make teriyaki glazed meatballs, you need some key ingredients. Here’s what you’ll need: - 1 lb ground chicken or turkey - 1/2 cup breadcrumbs (preferably panko) - 1/4 cup green onions, finely chopped - 1/4 cup fresh cilantro, chopped - 1 egg - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste These ingredients help create a tasty and juicy meatball. Ground chicken or turkey keeps them light. Panko breadcrumbs ensure a nice texture. Fresh herbs add flavor, while garlic and ginger give a fragrant touch. For the teriyaki glaze, you will need: - 1/2 cup soy sauce (low sodium) - 1/4 cup honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening) This glaze is sweet and savory. The soy sauce gives it a rich umami flavor. Honey or maple syrup adds sweetness. Rice vinegar brings a nice tang, while sesame oil adds a touch of nuttiness. To enhance your meatballs, consider these seasonings: - Additional green onions for garnish - Sesame seeds for garnish - A pinch of red pepper flakes for heat These extras add a nice finish to your dish. Green onions and sesame seeds give a fresh look. If you like some spice, red pepper flakes can give that extra kick. {{ingredient_image_1}} Start by gathering your ingredients. You will need ground chicken or turkey, breadcrumbs, green onions, cilantro, an egg, garlic, ginger, salt, and pepper. In a large bowl, mix these ingredients well. Use your hands to blend them evenly. The mixture should feel slightly sticky but hold together. This step is crucial for a great texture in your meatballs. Next, preheat your oven to 400°F (200°C). While the oven heats, form the meat mixture into small balls, about one inch wide. Place the meatballs on a baking sheet lined with parchment paper. This helps prevent sticking and makes cleanup easy. Bake them for 20 to 25 minutes. Look for a golden-brown color to know they are done. While the meatballs bake, it's time to make the teriyaki glaze. In a small saucepan, combine low-sodium soy sauce, honey or maple syrup, rice vinegar, and sesame oil. Heat this mixture over medium heat while stirring. When it starts to simmer, add a cornstarch mixture. This will help thicken the glaze. Stir for about 2 to 3 minutes until it gets nice and thick. When the meatballs are ready, drizzle the teriyaki glaze over them. Gently toss to coat each meatball evenly. For a little extra flavor, you can pop them back in the oven for 5 more minutes. This will caramelize the glaze. Serve them warm and enjoy! You can garnish with extra green onions or sesame seeds if you like. To get soft and juicy meatballs, use ground chicken or turkey. These meats keep moisture better. Add breadcrumbs for lightness. I like panko for its crisp texture. Mix well but do not overmix the meat. Overmixing makes the meatballs tough. Aim for about 1-inch size for even cooking. One common mistake is not seasoning enough. Salt and pepper boost flavor. Another mistake is baking at too high a temperature. Stick to 400°F (200°C) for even cooking. Avoid opening the oven door too often. This lets heat escape and can dry out your meatballs. To amp up the flavor, add more herbs. Fresh cilantro and green onions work great. You can also try adding chili flakes for heat. If you love garlic, add more cloves. For a sweet twist, use maple syrup in the glaze. Experiment and find what you like best! Pro Tips Use Panko Breadcrumbs: Panko breadcrumbs provide a light and crispy texture, enhancing the meatballs' overall crunchiness. Let the Glaze Cool: Allow the teriyaki glaze to cool slightly before drizzling over the meatballs for better adhesion and a shinier finish. Experiment with Proteins: Feel free to substitute ground chicken or turkey with beef, pork, or even plant-based alternatives for a different flavor profile. Garnish Creatively: Top your meatballs with toasted sesame seeds or chopped nuts for added texture and a gourmet touch. {{image_2}} You can swap the ground chicken or turkey for other meats. Try using ground beef, pork, or lamb for richer flavors. For a lighter option, ground fish, like salmon, works well too. Each choice brings a unique taste that pairs nicely with teriyaki glaze. If you need gluten-free meatballs, use gluten-free breadcrumbs. You can also grind oats into a fine powder as a substitute. Look for tamari instead of soy sauce for the glaze to keep it gluten-free. These swaps ensure everyone can enjoy this dish. You can spice things up by adding red pepper flakes to the teriyaki glaze. For a fruitier twist, mix in some orange or pineapple juice. This adds a sweet and tangy touch. You can also try a sesame ginger glaze by adding more ginger and sesame oil. Each variation lets you explore new flavors while keeping the fun of teriyaki meatballs. To store leftover meatballs, let them cool first. Place them in an airtight container. Keep them in the fridge for up to four days. If you have extra teriyaki glaze, store that separately. This way, your meatballs stay moist and tasty. When you are ready to eat the leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the meatballs on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes. If using a microwave, pop them in for 1-2 minutes. Make sure they are hot all the way through. For longer storage, you can freeze the meatballs. After they cool, lay them on a baking sheet in a single layer. Freeze them for about an hour. Then, transfer them to a freezer bag. They will last up to three months in the freezer. When you’re ready to use them, just thaw overnight in the fridge. Reheat as mentioned above, and enjoy! You have many choices for sides! Rice is a classic option. White rice or brown rice works well. You can also serve these meatballs with steamed veggies. Broccoli, snap peas, or carrots add great color and crunch. For a fun twist, try them in a lettuce wrap. The crisp lettuce adds a nice touch. You can also pair them with a simple salad for freshness. Yes, you can make these meatballs ahead of time! Prepare the meatballs and bake them as directed. Let them cool, then store in an airtight container. They can stay in the fridge for up to three days. You can also freeze them for longer storage. Just make sure to separate them with parchment paper to avoid sticking. When you are ready, thaw and reheat them in the oven or microwave. To thicken the teriyaki glaze, use cornstarch. Mix one teaspoon of cornstarch with one tablespoon of water. Stir this mixture into the sauce while it simmers. Keep stirring for two to three minutes. The glaze will thicken nicely. If it is too thin, repeat the process. Adjust to your preferred thickness for a perfect sauce. In this blog post, we covered how to make teriyaki glazed meatballs. We talked about main ingredients and how to prepare both the meatballs and glaze. I shared tips for texture and common mistakes to avoid. You can try different proteins or sauces for unique flavors. Proper storage keeps leftovers fresh for later. Remember, cooking is fun, so enjoy every step. Get creative with your own twists on this dish!

Teriyaki Glazed Meatballs

Delicious meatballs coated in a sweet and savory teriyaki glaze.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb ground chicken or turkey
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup green onions, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 unit egg
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • to taste salt and pepper
  • 1/2 cup soy sauce (low sodium)
  • 1/4 cup honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions
 

  • In a large bowl, combine the ground chicken or turkey, breadcrumbs, chopped green onions, cilantro, egg, minced garlic, grated ginger, and salt and pepper. Mix until all ingredients are well incorporated.
  • Preheat your oven to 400°F (200°C).
  • Form the meat mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
  • Bake the meatballs in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
  • While the meatballs are baking, prepare the teriyaki glaze. In a small saucepan over medium heat, combine soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. Stir to combine and bring to a gentle simmer.
  • Once it starts to simmer, add the cornstarch mixture and stir continuously until the glaze thickens, about 2-3 minutes. Remove from heat.
  • Once the meatballs are done, drizzle the teriyaki glaze over them and gently toss to coat them evenly.
  • If desired, you can return the glazed meatballs to the oven for an additional 5 minutes to caramelize the glaze slightly.
  • Serve warm, garnished with extra green onions or sesame seeds, if desired.

Notes

You can use honey or maple syrup for the glaze.
Keyword chicken, meatballs, teriyaki, turkey