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Teriyaki meatballs?? What kind of funky fusion is this? All the sticky sweetness of your favourite glossy sauce soaked up by beefy meatballs and served with rice. Yes, meatballs and rice! This easy two-stage recipe is a more affordable, just as speedy version of the original. And great for kids!

If you can’t resist the slender strips of juicy steak in the old faithful beef teriyaki recipe, I don’t blame you!

Close up shot of teriyaki meatballs with rice in a bowl with veg and chopsticks

Or for wow factor at your next Japanese-inspired dinner party, serve this supreme side of teriyaki salmon.

I have always wanted to go to Japan. It’s a country that seems to hold everything in perfect balance; tradition and modernity, nature and technology, and from a foodie perspective: raw and cooked, savoury and sweet.

I imagine Brad and I touring the country by train taking in the electrifying major cities with their futuristic skyscrapers, the serenity of Mount Fuji, Shinto shrines, the Spring cherry blossom…and punctuating our journey with the most authentic of Japanese foods; the lightest tempura, the freshest sashimi, the crispiest okonomiyaki, the slurpiest ramen.

And teriyaki beef, right? Right?? Well, yes and no. Teriyaki does originate in Japan, but it is actually a method of cooking than a recipe.

Originally, the soy-based liquid was used as a preservative for fish, fish which was later grilled. Over centuries and continents, the salty balm became used on other meats and eventually transformed into the cooking sauce that we recognize worldwide today.

From what I’ve read, you’d be hard pushed to find the Westernised teriyaki restaurants we’re familiar with in Japan. But I’m certain I’d find plenty of others to keep me satisfied!

Top down shot of teriyaki meatballs in a wide pan topped with spring onions

Homemade meatballs recipe

This is a meatball recipe with a twist. Unlike a standard, friends-with-everything meatball that you would find in a Spanish albondigas dish, or Italian baked meatballs or marsala cream sauce, this homemade and zingy bundle is a little less accommodating.

Most meatballs will rely on their sauce to bring flavour and style to the meal, meaning a one-size-fits-all recipe can be employed; usually ground meat, breadcrumbs, garlic and onion powder and an egg to bind. But teriyaki meatballs bear their fair share of the flavour weight.

This aromatic beauty is in a class all of its own. I’ve enhanced my everyday meatball recipe with a punchy combination of fresh root ginger, white pepper, This is an affiliate link.dark soy sauce, chili flakes and sliced green onions.

The other break from the norm is that these are pure ground beef meatballs. This is unprecedented! I am a lover of a pork and beef meatball combo, you might not find any others on the blog.

But in reference to the usual beef teriyaki recipe, I’ve used beef only. The result is a deeply earthy and savoury meatball, which works beautifully with the sweet-noted sauce.

Close up shot of teriyaki meatballs served on top of a bowl of rice

Recipe Tips and Notes

Beef teriyaki is usually made with strips of steak, which is pricey. Using ground beef makes the dish easy on the budget and easy on the jaws.
All stir fries require preparation. Before you fire up that This is an affiliate link.wok, have all your ingredients sliced, diced, mixed and marinated.
It is rare that I make a pure ground beef meatball, I’m definitely a half and half kind of girl. If you prefer your meatballs with a bit of pork, go for it! I stuck to 100% beef this time to stay true to the original recipe. Kind of.
Teriyaki is traditionally grilled so the meat gets a deep, smoky char. So, set the heat high under your wok or frying pan.
If you usually shy away from spitting pans, feel free to use your trusty This is an affiliate link.air fryer to cook the meatballs. Set it to 240C/450F and time 7 minutes for a golf ball-sized meatball and 5 minutes for a ping pong ball-sized one.
I served my vegetables on the side. I don’t like anything to interfere with the snap of a snow pea. You can cook yours in the sauce if you want to spare yourself the added washing up!
I suggest choosing quick cook vegetables like peppers, peas or zucchini (courgette). If you do go for a more solid root or stemmed one, like carrot or broccoli, blanch or steam them before adding to the pan.

Process shots of meatballs being mixed and rolled before cooked with teriyaki sauce

Serving suggestions

Now it’s just the two of us at home- yes, I’m still adjusting to term-time empty nest syndrome, I’ve simply served these teriyaki meatballs with white rice, snow peas (mange tout (UK)), and garnished with carrot and cucumber.

With more of us around the table though, and because I want to feed my kids up when they’re home from uni, I would include a starter like sticky chicken wings, a broccoli and noodle side dish, and make my daughters favourite rice: mushroom and herb rice (feel free to swap the dill and parsley for coriander if that feels more on theme to you).

Storage and leftovers

To my mind, it’s always worth making up an extra batch of homemade meatballs. I will double up the meatball recipe and store half in the freezer for future dinners. Make sure this Asian-inspired version is labelled though or they’ll make an interesting twist to your meatballs stroganoff!!

Meatballs can be frozen cooked or uncooked, just remember to defrost uncooked meatballs in the fridge overnight before use. Previously cooked then frozen ones don’t need to be.

Any leftover teriyaki meatballs will keep in the fridge for 3-4 days in an This is an affiliate link.airtight container. Reheat on the hob making sure they are piping hot at the centre before serving.