Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Dinner

Teriyaki Pork Meatballs

By Erin · May 5, 2022 · 14 Comments

Jump to Recipe Jump to Video Print Recipe
  • Share
  • Tweet
Gluten FreeDairy Free
meatballs in a skillet with text overlay

These Teriyaki Pork Meatballs are perfect for meal prepping, and are even better when paired with rice. They're pan-seared in a skillet, then baked to perfection and coated in the most delicious sticky-sweet teriyaki sauce.

cooked meatballs in a skillet with an asian sauce

Teriyaki pork meatballs are basically the perfect meal prep recipe. I typically don't do a ton of meal prepping since I make a handful of new blog recipes every week, but I must admit that having meatballs on hand is absolutely a good idea.

Speaking of meal prep, be sure to check out my other meatball recipes, like my cauliflower quinoa meatballs and these Paleo turkey meatballs. 

These Asian pork meatballs are made with ground pork (duh!) and coated in the most delicious teriyaki sauce. It's sticky and sweet and gives these meatballs a ton of flavor, making it one of my favorite weeknight dinners. 

Why these pork meatballs are so good

  • They're seared over the stove then baked in the oven to ensure doneness. 
  • The Asian teriyaki sauce is out-of-this-world delicious, but also made with ingredients you already have on hand.
  • The meatballs are great on their own, but taken up a notch when paired with jasmine or basmati rice.
ingredients to make meatballs like ground pork, soy sauce and breadcrumbs

Ingredient notes

  • Pork: The recipe calls for ground pork, but you can absolutely substitute it for your favorite ground meat, like ground beef, turkey or ground chicken. 
  • Soy sauce: Soy sauce is a good staple ingredient for many Asian-based sauce recipes, but you could also use tamari, which is a gluten free soy sauce alternative. Coconut aminos will also work, though if you do that, I recommend using less maple syrup so the sauce isn't too sweet. 
  • Breadcrumbs: The breadcrumbs help to hold the meatballs together, plus they add a little extra flavor. I like using plain Panko breadcrumbs, and I actually tested these with gluten free panko breadcrumbs and they worked out great! If you can't find Panko/want a sub, any sort of breadcrumbs will work, just make sure they're plain vs. Italian flavored.
  • Maple syrup: The maple syrup adds a hint of sweetness to the sauce, and it pairs perfectly with soy sauce, but you could also use honey. Basically, you just want some sort of sugar to help create the correct flavor.
  • Cornstarch: Cornstarch is *key* if you want the sauce to thicken (which you do!). Once the cornstarch is mixed with the other sauce ingredients then heated, it'll thicken the sauce so that it's no longer water-y (is there anything worse than water-y sauce?!). If you're looking for a substitution, give arrowroot a try.
  • Egg: I always make these meatballs with an egg, but if you want to keep them egg-free, simply use a flax egg instead. Combine 1 tablespoon flaxseed meal with 2.5 tablespoons of water and let the mixture sit for 5-10 minutes until the flax absorbs the water. 

Step-by-step instructions

Step 1: Cook the rice. If you're pairing these meatballs with rice (which I recommend!), cook the rice over the stove according to the package instructions. At this point you should also preheat the oven to 400°.

Step 2: Add ingredients. Next, add all of the pork, onion, scallion, garlic, egg, soy sauce, and breadcrumbs to a large bowl, then use a spoon or your hands to mix everything together.

raw meat, breadcrumbs, egg, and onion in a glass mixing bowl

Step 3: Make the meatballs. Use your hands to form the mixture into approximately 18 meatballs, placing them directly into a large oven-safe skillet. You may have to do this in batches depending on the size of your skillet.

Step 4: Pan fry. Next, sauté the meatballs for 3-5 minutes in the skillet, or until they're golden brown on all sides. Place the whole skillet into the oven and bake the meatballs for 15-20 minutes, or until they're cooked through.

meatballs cooking in a skillet

Step 5: Make the sauce. While the meatballs are baking, whisk all of the sauce ingredients together in a bowl or glass measuring cup. 

Step 6: Combine. Once the meatballs are baked, place the skillet back on the stove over medium-low heat and add the minced garlic. Sauté for 1-2 minutes, then add the sauce and stir until the sauce thickens and the meatballs are coated in the sauce. 

close up of pork meatballs topped with sesame seeds and green onions

FAQs and Expert Tips

  • Don't over-mix the meat. What does this mean? If you over-work the meat, the end result will be dry, tough pork meatballs, which we don't want. The same thing applies when actually forming the meat into meatballs. Form them gently, and resist the urge to pack the meatballs too tightly.
  • Do a taste test before cooking the meatballs. Yes, I'm serious, but I don't mean that you should eat raw meat. Instead, form a mini meatball and fry it up in a skillet, then taste it and adjust the seasonings as needed. With that said, remember that with this recipe, the majority of the flavor comes from the sauce, so the end result WILL be flavorful.
  • Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days. 
  • To freeze: I recommend waiting to add the sauce! Otherwise, the meatballs will get soggy in when you thaw them. Simply cook the meatballs, wait for them to cool, then transfer them to a freezer-safe bag or container for up to 2 months. NOTE: If you're storing in a container, use parchment paper in between the layers so they're easier to thaw. 

Can I make these ahead of time?

Yep! You actually have a few options. First, you can mix the meat and then cover the bowl and leave it in the refrigerator for up to 12 hours and then make the meatballs. 

Or, you can completely cook the meatballs and store them in an air-tight container in the refrigerator for up to 3 days, and then make and add the sauce right before you're ready to eat them.

What should I serve these meatballs with?

Besides white rice, you could serve pork meatballs with Instant Pot broccoli, honey sriracha brussels sprouts, Instant Pot fried rice, Instant Pot coconut rice, or my easy weeknight broccoli. 

a bowl of white rice topped with broccoli and meatballs

Check out these other pork recipes

  • Ground Pork Stir Fry
  • Banh Mi Bowl
  • Cream of Mushroom Pork Chops

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

cooked meatballs in a skillet with an asian sauce

Teriyaki Pork Meatballs

These Teriyaki Pork Meatballs are perfect for meal prepping, and are even better when paired with rice. They're pan-seared in a skillet, then baked to perfection and coated in the most delicious sticky-sweet teriyaki sauce.
5 from 9 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 18 meatballs
Author: Erin

Ingredients

for the meatballs:

  • 1 lb. ground pork
  • 2 tablespoon yellow onion minced
  • 1 scallions finely chopped
  • 3 garlic cloves minced
  • 1 egg
  • 2 tablespoon soy sauce
  • ½ cup plain panko breadcrumbs regular or gluten free

for the sauce:

  • 3 garlic cloves minced
  • ¼ cup soy sauce
  • 2 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • ½ teaspoon ginger grated
  • 1 ½ teaspoon cornstarch or arrowroot
  • scallions and sesame seeds optional; for garnish

Instructions

  • Preheat the oven to 400°.
  • Add all meatball ingredients to a large bowl and use a spoon or your hands to mix everything together. You want everything to be combined, but you don't want to over-mix it. Then, use your hands to form the mixture into approximately 18 meatballs, placing them directly into an oven-safe skillet.
  • Pan fry the meatballs for 3-5 minutes over medium heat, or until they're golden on all sides. Then, place the entire skillet into the oven and bake the meatballs for 15-20 minutes, or until they're cooked through.
  • While the meatballs are baking, make the sauce: whisk soy sauce, syrup, vinegar, ginger, and cornstarch together and set aside.
  • Once the meatballs are cooked, remove them from the oven and place the skillet on the stove over low heat. Add the minced garlic to the skillet and stir for 1-2 minutes.
  • Remove the skillet from the heat, then pour in the sauce and stir so that the meatballs are coated in the sauce. The sauce should thicken very quickly -- within 10-20 seconds -- but if it doesn't, then place the skillet back over medium-low heat and heat until the sauce thickens.
  • Garnish meatballs with scallions and sesame seeds (optional) and enjoy!

Video

Notes

*Calories are per meatball and are an estimation; Recipe yields approximately 18 meatballs.
Substitutions:
  • May sub for ground beef, ground turkey or ground chicken if you prefer
  • Can use shallot instead of onion
  • Can use tamari or coconut aminos in place of soy sauce -- If you use coconut aminos, only use 1 tablespoon of maple syrup 
*Don't over-mix the meat: If you over-mix it, the result will be tough and dry meatballs, which we don't want. Gently mix until everything is combined, then form the meat into meatballs. 
*Storage: Store leftover meatballs in a sealed container in the refrigerator for up to 3 days; Freezer: If you're going to make these ahead of time to freeze, don't add the sauce! Otherwise, they'll get soggy when they're thawed/reheated. Simply cook the meatballs and freeze them, then before you're ready to serve, make/add the sauce.

Nutrition

Calories: 100kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 328mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in February 2020. It was updated with new text in April 2022.

« Chorizo Mango Pizza
Healthy Birthday Cake Cookies »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Simone says

    March 12, 2023 at 7:40 pm

    5 stars
    Very good !

    Reply
    • Erin says

      March 13, 2023 at 7:00 am

      Thanks Simone -- glad you liked the meatballs!

      Reply
  2. Kristen says

    February 21, 2023 at 4:23 pm

    Delicious,

    Reply
  3. Dave D says

    December 06, 2022 at 8:22 pm

    5 stars
    Delicious recipe. The sauce is excellent and I would try it with chicken or shrimp!

    Reply
    • Erin says

      December 07, 2022 at 7:14 am

      Thanks for the 5-star rating, Dave!

      Reply
  4. Jane says

    May 18, 2022 at 10:50 pm

    Can this recipe be made in an air fryer?

    Reply
    • Erin says

      May 19, 2022 at 7:52 am

      Yes, but I haven't tested it so I'm not sure of the exact time/temperature.

      Reply
  5. Beck & Bulow says

    January 06, 2022 at 8:48 am

    5 stars
    These are my new favorite meatballs. Easy to prepare and so good. I think the water worked magic and please visit us: https://www.beckandbulow.com

    Reply
  6. Sarah Sigouin says

    January 17, 2021 at 5:18 pm

    What is the oven temperature to cook meatballs?

    Reply
    • Erin says

      January 17, 2021 at 5:20 pm

      400°

      Reply
  7. Michelle says

    March 12, 2020 at 9:27 pm

    5 stars
    We loved this recipe! Great flavors - easy to follow - and ready in no time at all! Definitely adding to our rotation.

    Reply
  8. Samad Khan says

    March 01, 2020 at 2:42 pm

    Love the recipe, but I can use beef or mutton in place of pork?

    Reply
    • Erin says

      March 01, 2020 at 3:39 pm

      Yes, you can use beef or whatever kind of ground meat you prefer!

      Reply
  9. Sabrina says

    February 29, 2020 at 3:35 pm

    like chili, always love to try new meatball recipes, teriyaki is a nice way to dress them! Especially with a sauce that doesn't have tons of white sugar, so thank you for this meatball recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter