Teriyaki Pork Meatballs

cooked meatballs in a skillet with an asian sauce

4.74 from 30 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: dinner

Cuisine: Asian

Keyword: meatballs, pork, pork meatballs, teriyaki meatballs

Servings: meatballs

Calories: 100kcal

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

US Customary - Metric

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