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Perfect Teriyaki Meatballs Recipe

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3.8 from 11 reviews

These Perfect Teriyaki Meatballs are tender, flavorful, and coated in a homemade teriyaki sauce made from coconut aminos, garlic, ginger, and honey. Baked to juicy perfection and garnished with green onions and optional carrot strips, they make an ideal appetizer or main dish that’s easy to prepare and sure to please any crowd.

Ingredients

Teriyaki Sauce

  • ½ cup coconut aminos (or ¼ cup tamari or soy sauce + ¼ cup water)
  • ⅔ cup water
  • 2 tablespoons honey (omit for Whole30)
  • 2 cloves garlic, finely minced or grated (or ½ teaspoon garlic powder)
  • 1 teaspoon grated and peeled fresh ginger (or ¼ teaspoon ground ginger)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon corn starch (or 1 ½ teaspoon arrowroot starch for Whole30) mixed with 2 tablespoons water

Meatballs

  • 1 teaspoon avocado oil or olive oil
  • 6 green onions, sliced; green and white parts separated
  • 2 pounds lean ground beef
  • 3 tablespoons Homemade Teriyaki Sauce (from above)
  • ½ teaspoon fine salt
  • ½ teaspoon black pepper

Garnish (optional)

  • Sesame seeds
  • Thinly sliced green onion tops
  • Thin strips of peeled and coiled carrot

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375℉ (190℃). Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Make Teriyaki Sauce: In a small saucepan over medium-high heat, combine coconut aminos, water, honey, garlic, ginger, and toasted sesame oil. Whisk well to combine all ingredients.
  3. Prepare Starch Slurry: In a small bowl or glass measuring cup, whisk the corn starch with 2 tablespoons of cold water until fully dissolved to create a slurry that will thicken the sauce.
  4. Thicken Sauce: When the sauce mixture in the saucepan begins to vigorously simmer, slowly pour in the corn starch slurry while whisking constantly. Reduce the heat slightly and continue cooking for 1-2 minutes, stirring frequently until the sauce thickens. Remove from heat and set aside; it will thicken more as it cools.
  5. Sauté Onion Whites: Heat a small skillet on medium heat. Add the oil and swirl to coat the pan evenly. Add the white and light green parts of the sliced green onions and cook for about 5 minutes until softened, stirring occasionally. Remove from heat.
  6. Mix Meatball Ingredients: In a medium bowl, combine the ground beef, sautéed onion whites, 3 tablespoons of the homemade teriyaki sauce, salt, and black pepper. Mix thoroughly using a large spoon or your hands until well combined.
  7. Form Meatballs: Shape the meat mixture into 30 meatballs, each about 2 tablespoons in size, and place them evenly spaced on the prepared baking sheet.
  8. Bake Meatballs: Bake in the preheated oven for 13-15 minutes, or until the meatballs are cooked through and browned nicely on the outside. Remove from the oven.
  9. Toss in Sauce and Garnish: Transfer the baked meatballs to a large bowl and gently toss with the remaining homemade teriyaki sauce. Garnish with sesame seeds, the thinly sliced green onion tops, and optionally, thin strips of peeled and coiled carrot for a fresh, colorful presentation.

Notes

  • You can substitute coconut aminos with tamari or soy sauce diluted with water for a similar flavor.
  • Honey is optional for Whole30 compliance; omit if following that diet.
  • The arrowroot starch can be used instead of corn starch for thickening to make the recipe Whole30 friendly.
  • Sautéing the onion whites before adding them to meatballs enhances their flavor and moisture.
  • If desired, serve with steamed rice or a side of vegetables to make a complete meal.
  • Use parchment paper or a silicone baking mat to prevent meatballs from sticking to the tray.
  • Leftover meatballs keep well refrigerated for 3–4 days and can be reheated gently in the oven or microwave.

Find it online: https://marthatasty.com/perfect-teriyaki-meatballs-recipe/