Teri Tuesday Meatballs Recipe

Prep

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top (optional) to allow air circulation and even browning.

Soak crumbs

In a small bowl combine the panko breadcrumbs and whole milk. Let sit 5 minutes until the crumbs absorb the milk and soften.

Mix

In a large bowl add the ground beef, ground pork, softened panko, beaten egg, sliced green onions, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, kosher salt, and black pepper. Using clean hands or a fork, gently combine until just evenly mixed — avoid overworking to keep meatballs tender.

Form

Portion the mixture into 1 1/4-inch (about 1.5 tablespoon) meatballs for appetizer size or 1 1/2-inch (about 2 tablespoon) for slightly larger. Aim for 20–24 meatballs. Roll gently between your palms to form smooth rounds; avoid compacting them too tightly.

Sear

Heat 2 tablespoons neutral oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning carefully with tongs or a spatula, about 6–8 minutes total so they develop a deep golden crust but remain rare inside.

Bake

Transfer the skillet (or move meatballs to the prepared rack-lined sheet) to the preheated oven and finish cooking until an instant-read thermometer inserted into the center reads 160°F (71°C), about 8–10 minutes depending on size. Remove from oven and set aside. Reserve any pan juices for the glaze if desired.

Make sauce

In a small saucepan combine 1/2 cup low-sodium soy sauce, 2 tablespoons mirin, 3 tablespoons brown sugar, 1 teaspoon rice vinegar, 1 minced garlic clove, and 1/2 teaspoon grated ginger. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar.

Thicken

Whisk the 1 teaspoon cornstarch with 1 tablespoon cold water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook, stirring, until the sauce thickens to a glossy glaze that coats the back of a spoon, about 1–2 minutes. Remove from heat and stir in 1/2 teaspoon sesame oil.

Combine

Return the browned/baked meatballs to the skillet or a large bowl. Pour the warm teriyaki glaze over the meatballs and gently toss or spoon the glaze so each meatball is coated. If you want a sticky exterior, return the glazed meatballs to medium-low heat in the skillet and cook, stirring gently, for 1–2 minutes to set the glaze and warm through.

Transfer the glazed meatballs to a serving platter. Sprinkle toasted sesame seeds and additional sliced green onions over the top.

Serve immediately with steamed rice or noodles and optional pickled vegetables or steamed broccoli. Provide extra teriyaki glaze on the side if desired.