Asian Teriyaki Meatballs

The combination of beef and pork in the meatballs adds an extra degree of tenderness and flavor to these awesome Asian teriyaki meatballs. These bite-sized meatballs are oven-baked and then drenched in a special teriyaki sauce that puts a delicious, sticky glaze on them.

4.66 from 26 votes

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Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: meatballs

Calories: 122kcal

Author: Pat Nyswonger

Ingredients

¾ cup Panko bread crumbs
¼ cup milk
2 large eggs
2 green onions thinly sliced
2 cloves garlic minced
2 tablespoons freshly grated ginger
1 tablespoon soy sauce
1 teaspoon Chinese five-spice powder
½ teaspoon white pepper
1 pound ground beef
1 pound ground pork
Sesame seeds and snipped chives for a garnish

For the teriyaki sauce

1-¼ cups water divided
1 tablespoon cornstarch
¼ cup soy sauce
2 tablespoons brown sugar packed
1 tablespoon grated fresh ginger root
1 fresh garlic clove grated
2 tablespoons hoisin sauce
2 tablespoons honey

Instructions

Preheat the oven to 400°F. Spray a wire rack with cooking spray set over a baking sheet that has been lined with aluminum foil. (For easy clean-up).
In a large bowl, combine the bread crumbs, milk, eggs, green onions, garlic, ginger, soy sauce, five-spice powder, and pepper. Stir together until well combined, and let the mixture sit for a few minutes to let the bread crumbs soak up the liquid.
Mix in the ground beef and pork. Do not over-mix, or the meatballs will become tough. Use a small 1-tablespoon size scoop to portion the meat and roll it into approximately 60 meatballs.
Place the meatballs on the prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes. While the meatballs are baking, make the sauce.

To Make the Teriyaki Sauce:

In a small dish, make a slurry of the cornstarch by whisking it with ¼ cup of water. Set aside for later.
In a saucepan over medium heat, add the remaining 1 cup of water, the soy sauce, brown sugar, grated ginger, grated garlic, hoisin sauce, and honey. Bring to a simmer.
Whisk in the cornstarch mixture. Stir constantly at a gentle simmer until thickened enough to coat the back of a spoon, about 2 minutes. Remove from the heat and add the cooked meatballs, turning to coat each one.
Transfer the meatballs to a serving plate, garnish with sesame seeds, and snipped green scallions or chives.

Notes

If you don't have Chinese five-spice powder, you can substitute allspice or make your own five-spice blend by combining 1 tablespoon ground star anise, 1 tablespoon cinnamon, 1 tablespoon ground fennel, 2 teaspoons ground white pepper, and 1/2 teaspoon ground cloves.

We placed the meatballs on a rack so the hot air could circulate around the meatballs and give them a crust all around. You can skip this step if you prefer and cook the meatballs directly on the baking sheet.

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