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Game Night Bites 3-Ways: Teriyaki Meatballs

featured in Game Night Bites 3-Ways

These juicy teriyaki meatballs are perfect for your next game night. Made with ground beef and topped with a sweet and savory teriyaki sauce, they're the perfect party snack that everyone will love.

Tayo Ola
Tasty Team
Total Time

47 minutes

47 min

Prep Time

15 minutes

15 min

Cook Time

32 minutes

32 min

Game Night Bites 3-Ways: Teriyaki Meatballs
Total Time

47 minutes

47 min

Prep Time

15 minutes

15 min

Cook Time

32 minutes

32 min

Ingredients

for 4 servings

Meatballs

  • 1 lb lean ground beef (455 g)
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • ½ teaspoon black pepper
  • 1 ½ teaspoons kosher salt
  • 3 scallions, thinly sliced
  • ⅓ cup panko breadcrumbs (50 g)
  • 2 large eggs
  • 1 orange, zested

Teriyaki Sauce

  • ½ cup soy sauce (120 mL)
  • ¼ cup brown sugar (50 g)
  • 2 garlic cloves, grated
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon fresh ground black pepper
  • 1 teaspoon cornstarch
  • 2 teaspoons water

For Garnish

  • toasted sesame seed
  • scallion, thinly sliced on the bias

Nutrition Info

  • Calories 449
  • Fat 14g
  • Carbs 30g
  • Fiber 4g
  • Sugar 15g
  • Protein 41g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Make the meatballs: In a medium bowl, mix together the ground beef, garlic powder, paprika, cayenne, black pepper, salt, scallions, panko bread crumbs, eggs, and orange zest until fully incorporated.
  3. Use a 1½-tablespoon cookie scoop to portion the meatballs onto the prepared baking sheet in rows of 4, leaving 1½ –2 inches of space between each meatball.
  4. Bake the meatballs for 20 minutes, until brown and cooked through.
  5. Meanwhile, make the teriyaki sauce: In a small saucepan over medium heat, combine the soy sauce, brown sugar, garlic, ginger, red pepper flakes, and black pepper. Bring to a gentle simmer and cook for 2 minutes.
  6. In a small bowl, mix together the cornstarch and water. Stir the slurry into the sauce and continue to simmer until thick enough to coat the back of a spoon, about 10 minutes.
  7. Remove the meatballs from the oven and, using a fork, transfer a few at a time into the sauce to coat, returning to the baking sheet between batches. Coat the meatballs in the sauce a second time, then transfer to a serving platter.
  8. Garnish with sesame seeds and sliced scallions. Serve warm.
  9. Enjoy!
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Game Night Bites 3-Ways: Teriyaki Meatballs