Sweet & Sticky Teriyaki Meatballs piled on top of a really yummy rice.
Prep time: PT20M
Cook time: PT30M
Total time: PT50M
Rating
5 stars (2 reviews)
Keywords
meatballs, teriyaki
Ingredients
Meatballs
1 lb. Ground beef
¼ cup Whole wheat breadcrumbs
¼ cup Green onions (thinly sliced for garnish)
2¼ tsp Crushed garlic
1 Egg
Salt & pepper
Teriyaki Sauce
1 tsp Crushed ginger
1 tsp Paprika
¼ cup Soy sauce or Tamari
2 tbsp Apple cider vinegar
2 tbsp Raw brown sugar or honey
Categories
meatballs
teriyaki meatballs
Cuisine
Clean Eating
Steps
Preheat oven to 400F
TO MAKE THE MEATBALLS: Mix all meatball ingredients together until well combined. Using your hands, form the mix into walnut sized meatballs (about 2 inch balls). I like to think that each meatball is about two bites. Heat a pan on the stovetop and add a little olive oil to prevent sticking. Fry your meatballs in two to three batches for around 5 minutes until lightly browned all over. I use a spoon to turn them over in the pan. Remove the meatballs from the pan and place them on an oven tray lined with baking paper. This recipe makes around 15 - 20 meatballs
TO MAKE THE SAUCE: Add all sauce ingredients to the meatball pan (this saves on washing). Bring to the boil. Then pour over the tray of meatballs.
Pop the tray into the oven and bake for around 15 - 20 minutes until meatballs are cooked through and sauce has thickened
Serve with rice and extra soy sauce (optional)
Nutitrion
Serving Size: 1 serving
Calories: 242 kcal
Carbohydrates: 9 g
Protein: 16 g
Fat: 16 g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 81 mg
Sodium: 627 mg
Sugar: 4 g
Unsaturated Fat: 8 g
Reviews
Luke on 2025-11-10 (5 stars): There in the oven right now but they smell so good
Laura on 2025-11-04 (5 stars): Very easy and delicious!!
