Pork Teriyaki Meatballs
Pork teriyaki meatballs provide the perfect balance of flavors. From savory soy sauce to tangy rice vinegar, every bite is a delight.
If you’re looking for a mouthwatering twist on your everyday meatballs, these pork teriyaki meatballs will impress. Infused with savory, subtly sweet, and spicy flavors, this dish brings together the rich umami of soy sauce, the warmth of ginger, and a hint of heat from sambal. Perfect for weeknight dinners or entertaining guests, these meatballs are elevated with a luscious teriyaki glaze made with garlic, brown sugar, rice vinegar, and cornstarch, for a perfect balance of taste and texture.
The homemade teriyaki sauce is quick to make and packed with flavor. Brown sugar and rice vinegar add depth and tang, while garlic and ginger bring warmth and aroma. Whether served over rice or plated as party appetizers, these juicy glazed meatballs deliver restaurant-style taste with minimal effort.
These versatile meatballs make a tasty main dish or appetizer, and they’re bound to become a new favorite in your culinary toolbox.
Why You’ll Love These Meatballs
Sweet and savory glaze. The teriyaki sauce balances bold soy flavor with subtle sweetness and tangy vinegar.
Perfect for any occasion. Serve as an appetizer or over rice and vegetables for a filling meal.
Flexible and fast. Easily adapted with other proteins, spice levels, or store-bought shortcuts.
Ingredient Notes
- Ground pork: Juicy and flavorful; substitute with ground turkey, chicken, or beef if desired.
- Green onions: Add freshness and mild onion flavor—reserve dark green tops for garnish.
- Garlic: Essential in both the meatballs and the sauce for aromatic depth.
- Egg and panko: Bind the meatballs and keep them tender.
- Soy sauce: Use low-sodium to prevent the sauce from being overly salty.
- Brown sugar: Adds the sweet contrast typical of teriyaki.
- Rice vinegar: Balances sweetness with acidity.
- Ginger: Fresh or paste works well—adds warmth.
- Sambal: For a mild kick; adjust to taste or omit for a kid-friendly version.
- Cornstarch: Thickens the glaze for a clingy, glossy finish.
Steps to Make Pork Teriyaki Meatballs
- Start by mixing the pork with scallions, garlic, egg, and panko. Shape into small meatballs—about 20 to 24 total. Sear them in a hot skillet with oil until browned, then transfer to the oven to finish baking until fully cooked through.
- While the meatballs bake, whisk together the soy sauce, brown sugar, vinegar, garlic, ginger, sambal, and cornstarch. Once the meatballs are done, drain excess fat and return the pan to the stove. Pour in the sauce and simmer until thickened and glossy.
- Garnish with the reserved green onions and serve hot—either as a main course or a delicious appetizer.
Recipe Variations
- Add finely chopped water chestnuts to the pork mixture for added texture.
- Replace the ground pork with ground beef, turkey, or chicken.
- Use a purchased teriyaki sauce and add a bit of heat with sambal, Sriracha, or chili crunch.
- Garnish the meatballs with sesame seeds along with the green onions.
How to Serve Teriyaki Meatballs
- Serve teriyaki meatballs as an appetizer in a chafing dish or slow cooker.
- Serve them with instant pot rice or coconut rice.
- Add color to your meal with a stir-fry of peppers, broccoli, snap peas, and carrots.
- Serve the meatballs with sautéed spinach or baby bok choy.
- Serve with sesame noodles for a hearty, comforting meal.
- Add a refreshing Thai cucumber salad to your pork meatball meal.
- Make it a low-carb meal with cauliflower fried rice.
How to Store and Reheat
Refrigerate: Store cooled meatballs with sauce in an airtight container for up to 4 days.
Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm gently in a skillet over medium heat or microwave in short intervals until heated through. Add a splash of water if the sauce thickens too much.
Pork Teriyaki Meatballs
Ingredients
For the Meatballs
- 1 pound ground pork
- 3 green onions, thinly slice, saving some dark green for garnish
- 3 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs
- 2 teaspoons vegetable oil
For the Sauce
- 1 1/2 teaspoons garlic, minced
- 1/4 cup soy sauce, low-sodium
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon grated ginger, or ginger paste
- 1/2 teaspoon sambal
- 1 teaspoon cornstarch
Instructions
- In a medium bowl, combine the ground pork with the scallions, garlic, egg, and panko. Shape into 20 to 24 meatballs. Heat the oil in a skillet over medium-high heat. Add the meatballs and cook, turning frequently, for 4 minutes or until browned. Transfer the skillet to the oven and bake for about 15 minutes or until they are cooked through (160 F—165 F if you are substituting with poultry).
- Meanwhile, in a small bowl, combine the sauce ingredients; whisk to blend.
- Drain off excess fat from the meatballs and place the pan over medium heat. Add the sauce mixture and cook for 1 to 2 minutes or until the sauce thickens and clings to the meatballs.
- Serve as an appetizer or main dish. Enjoy!
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
