Meatball Teriyaki Recipe

Prep

Preheat oven to 375°F (190°C) and line a baking sheet with foil or parchment. In a small bowl, pour the 1/4 cup whole milk over the panko and let sit 5 minutes until absorbed.

In a large bowl combine ground beef and ground pork. Add soaked panko, egg, sliced green onions (white + light green parts), grated ginger, minced garlic, 1 tbsp soy sauce, 1/2 tsp sesame oil, 3/4 tsp kosher salt and 1/4 tsp black pepper. Mix gently with your hands or a fork just until combined — avoid overworking the meat.

Portion the mixture into 1 1/4-inch (about 1.5 tbsp) meatballs (yields ~18–20). Roll gently to form compact balls, not tightly packed.

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tbsp neutral oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches if needed). Brown meatballs, turning occasionally, until deeply browned on most sides, about 6–8 minutes total. They will not need to cook through fully on the stove.

Transfer browned meatballs to the prepared baking sheet and finish in the preheated oven 8–10 minutes, or until internal temperature reaches 160°F (71°C). Remove and keep warm.

While meatballs cook, combine 1/2 cup low-sodium soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp honey, thinly sliced fresh ginger (about 1 tsp), 1 minced garlic clove and 1/4 cup water in a small saucepan. Stir to dissolve sugar.

Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and simmer 3–4 minutes to meld flavors.

In a small bowl whisk 1 tsp cornstarch with 1 tbsp cold water to create a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until sauce thickens to a glossy, pourable consistency. Remove from heat and stir in 1/2 tsp toasted sesame oil. Taste and adjust balance — add up to 1 tsp more honey for sweetness or a pinch of salt if needed.

If sauce thickens too much as it cools, loosen with 1–2 tbsp warm water to reach desired viscosity.

Place baked meatballs in a large skillet over low heat or a wide saucepan. Pour most of the warm teriyaki sauce over meatballs, reserving a few tablespoons for drizzling at the table. Gently toss or spoon sauce to coat meatballs and heat through 1–2 minutes so flavors meld.

Spoon steamed jasmine rice into four bowls (about 1 cup cooked rice per serving). Divide steamed broccoli among bowls.

Top rice with 4–5 meatballs per bowl and spoon remaining sauce over each portion. Garnish with sliced dark green onion tops and 1 tsp toasted sesame seeds per bowl. Add pickled ginger or cucumbers on the side if using.

Serve immediately. Leftover meatballs and sauce keep in an airtight container in the refrigerator for up to 3 days; reheat gently and loosen sauce with a splash of water if needed.