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Pork Teriyaki Meatballs

Diana
Pork teriyaki meatballs provide the perfect balance of flavors. From savory soy sauce to tangy rice vinegar, every bite is delightful.
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Servings 8 appetizer servings
Print Recipe
Course Meatballs
Cuisine Asian
Prep Time 10 minutes
Cook Time 21 minutes

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 minced garlic
  • 1/4 cup low-sodium soy sauce
  • 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).
    Combined ground pork, green onions, garlic, panko, and egg for teriyaki meatballs.
  • Meanwhile, in a small bowl, combine the sauce ingredients; whisk to blend.
    Sauce for teriyaki meatballs, made with soy sauce, vinegar, sambal, and brown sugar.
  • 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.
    Teriyaki meatballs in the skillet with sauce.
  • Serve as an appetizer or main dish. Enjoy!
    Teriyaki meatballs served as an appetizer with picks and a garnish of green onion tops.

Notes

Serves 4 as a main dish or about 6 to 8 as an appetizer.
Keyword pork meatballs, teriyaki meatballs
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