Teriyaki Meatball

Featured in the Honolulu Star-Advertiser on December 11, 2019.



Teriyaki Meatballs

  • Non-stick cooking spray
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup panko
  • 2 large egg yolks
  • 2 green onions, thinly sliced
  • 2 cloves garlic, pressed
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon low-sodium shoyu
  • 1/2 teaspoon pepper
  • Sliced green onions and sesame seeds, for garnish


  • 1 tablespoon cornstarch
  • 1 and 1/4 cup water, divided
  • 1/4 cup low-sodium shoyu
  • 1/4 cup brown sugar, packed
  • 1 and 1/2 teaspoon freshly grated ginger
  • 2 cloves garlic, pressed
  • 2 tablespoons honey


Heat oven to 400°F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.

In a large bowl, combine ground beef, ground pork, panko, egg yolks, green onions, garlic, ginger, shoyu and pepper. Stir until well combined. Roll mixture into 1 1/4 to 1 1/2-inch meatballs, forming about 40 meatballs.

Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes.

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside. In a small saucepan over medium heat, add shoyu, brown sugar, ginger, garlic, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened, about 2 minutes.

Serve meatballs immediately with teriyaki sauce, garnish with green onions and sesame seeds. Serves 8.

Approximate Nutrient Analysis per serving:
350 calories, 21 g fat, 8 g saturated fat, 125 mg cholesterol, 400 mg sodium, 18 g carbohydrate, 0 g fiber, 11 g sugar, 23 g protein


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