Teriyaki meatballs are a great make-ahead dish that can be used as a side or the main coarse. I use my standard meatball recipe and then adjust the teriyaki sauce to suit what we feel like eating at the moment. You can make the sauce a little thicker with a pinch more cornstarch. Add more garlic if you’d like. If you’d like a bit of heat you can add red pepper flakes.

Basic Meatball Recipe

1 pound of ground beef or other red meat
1 pound ground pork
1/2 cup crushed Ritz crackers (one sleeve)
1/2 cup onions, diced
2 tablespoons olive oil

Mix all ingredients together. Make into balls by hand or with an ice cream scoop. Pan fry or bake in the oven until the meatballs are thoroughly cooked. This recipe works well if you want to double or triple it to put meatballs in the freezer. You can freeze them on a cookie sheet before placing them in a freezer container so they stay separate. Freeze raw or cooked. I use this recipe for teriyaki meatballs and Bourbon meatballs.

Taste as You Go

Taste the sauce before you add it to the meatballs. Does it need more of something? Add it before the sauce cools. Add a little at a time. You can add more but if you add too much you can’t take it out.

Teriyaki Meatballs - appetizer or main course

Course Appetizer, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Robin Follette

Ingredients

  • 1 cup soy sauce organic isn't gmo, low sodium
  • 4 cups pineapple juice
  • 2 tablespoons garlic minced
  • 1 tablespoon fresh ginger sliced thin or grated
  • 1 tablespoon dry mustard
  • 1/2 cup Brown Sugar
  • 4 tablespoons cornstarch
  • 1/8 teaspoon red pepper flakes option, or Sriracha or other hot sauce, to taste

Instructions

  • In a small pan, heat 2 cups of pineapple juice to simmer. Stir in the cornstarch, a little at a time. The juice will thicken quickly. Continue to stir until it stops thickening. This should take five to six minutes. Remove from heat and set aside.
  • In a separate pan, mix together the soy sauce, 2 cups of pineapple juice, garlic, ginger, mustard and brown sugar. Simmer and stir until the brown sugar dissolves.
  • Slowly add the thickened pineapple juice to the larger pan. Stir until it is well blended.
  • Add the cooked meatballs to the teriyaki sauce. Warm over low to medium heat until the meatballs and sauce are hot. They're now ready to serve.