The Pioneer Woman Tasty Kitchen
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Teriyaki Meatballs

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Level: Easy

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Description

Teriyaki Meatballs are a great appetizer or an easy dinner option. They’re quick to whip up in just 30 minutes and the sticky Asian-inspired sauce is perfect to go over rice or noodles. You can even make them ahead for your healthy meal prep. Try them this week—you won’t be disappointed!

Ingredients

  • FOR THE MEATBALLS:
  • 1 pound Lean Ground Beef
  • 1  Large Onion, Finely Chopped
  • 3 cloves Garlic, Finely Chopped
  • ¼ cups Cilantro, Finely Chopped
  • 1  Large Egg
  • 2 Tablespoons Breadcrumbs
  • 2 Tablespoons Sesame Seeds
  • ¼ teaspoons Fine Sea Salt
  • Oil For Baking
  • FOR THE SAUCE:
  • 1-½ cup Chicken Stock
  • 5 Tablespoons Low Sodium Soy Sauce
  • 1 Tablespoon Honey
  • 2-½ Tablespoons Cornstarch
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Ground Ginger

Preparation

For the meatballs:
Place all ingredients for the meatballs in a large bowl. Using a mixer with the hook attachment, mix well until everything sticks together and the vegetables and cilantro are evenly distributed. Shape into 1 1/2 teaspoon-sized balls and place on a lightly oiled baking sheet. Freeze for 10 minutes (optional, to retain a better shape).

Preheat oven to 430°F (220°C). Bake meatballs for 10–12 minutes, or until no longer pink in the middle.

For the sauce:
While meatballs are freezing and baking, make the sauce. Place all ingredients for the sauce into a measuring jug and whisk very well. Place in a skillet and bring to a boil. Simmer until thickened, about 3–4 minutes.

Place baked meatballs into the hot sauce and gently toss. Serve immediately.

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