Teri Meatballs Recipe

1. Prepare Mixture

In a large bowl, combine panko breadcrumbs and milk; let sit 2 minutes until the panko softens.

2. Add the ground beef, ground pork, minced garlic, grated ginger, chopped green onions, egg, soy sauce, sesame oil, salt, and black pepper to the bowl with soaked panko.

3. Using clean hands or a sturdy spoon, gently mix ingredients until just combined. Do not overwork the meat — mix until uniform in appearance (about 20–30 strokes).

4. Cover the bowl and refrigerate the mixture for 20 minutes to firm up and let the flavors meld. Meanwhile, prepare the teriyaki glaze ingredients.

5. Line a baking sheet with parchment or plastic wrap. Using a tablespoon or small cookie scoop, portion the mixture into 1 1/4-inch (roughly golf-ball-sized) meatballs. You should get about 18–22 meatballs depending on exact size.

6. Heat a large nonstick or cast-iron skillet over medium-high heat. Add neutral oil and swirl to coat the pan.

7. When the pan is hot, add meatballs in a single layer without crowding (work in batches if necessary). Allow them to brown undisturbed for 2–3 minutes to develop a crust, then gently roll to brown other sides, about 6–8 minutes total until nicely browned and almost cooked through. Internal temperature should reach 155–160°F (68–71°C).

8. If meatballs are browning too quickly before cooking through, reduce heat to medium and cover for 2–3 minutes to finish cooking, or transfer to a 350°F (175°C) oven for 6–8 minutes to complete.

9. Remove meatballs to a plate and set aside while you make the glaze.

10. In a small saucepan or the same skillet wiped clean, combine 1/2 cup soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar.

11. In a small bowl, whisk cornstarch with 1 tablespoon water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer for 1–2 minutes until the sauce thickens to a glossy glaze consistency. If the sauce becomes too thick, add 1–2 tablespoons water to reach desired thickness.

12. Taste and adjust seasoning — add a pinch of sugar for sweetness or a splash of soy for saltiness if needed.

13. Stir in toasted sesame seeds and remove from heat.

14. Return the cooked meatballs to the skillet with the warm teriyaki glaze. Gently toss or spoon glaze over the meatballs until evenly coated and heated through, about 1–2 minutes. Heat should be enough to bring meatballs to 165°F (74°C) if checked.

15. Transfer glazed meatballs to a serving plate. Sprinkle with sliced green onions and additional toasted sesame seeds for garnish.

16. Serve immediately over steamed rice with steamed vegetables if desired.