These teriyaki meatballs are the ultimate easy dinner—sweet, savoury, glossy, and incredibly satisfying. Made with frozen meatballs and a quick homemade teriyaki-style sauce, this recipe delivers big flavour with minimal effort, perfect for busy weeknights or meal prep.
Teriyaki-style sauces are popular across Japanese-inspired and Asian-fusion cooking, known for their balance of soy sauce, sugar, and aromatics. This version keeps things simple while delivering that signature sticky finish. Using frozen meatballs makes the recipe budget-friendly and consistent, while the sauce adds depth with garlic, ginger, honey, and sesame oil. It stores well, reheats beautifully, and pairs effortlessly with rice and steamed vegetables for a complete meal.
Key Ingredients & Their
Roles
- Frozen
meatballs → Convenient, juicy protein base
- Soy
sauce → Salty umami backbone
- Brown
sugar → Deep sweetness and caramel notes
- Honey
→ Glossy finish and mild sweetness
- Garlic
& ginger → Warm, aromatic flavour
- Sesame
oil → Nutty depth
- Cornstarch
→ Thickens sauce to cling to meatballs
- Sesame
seeds & spring onion → Texture, freshness, visual appeal
Recipe Details
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: Asian Fusion
Estimated Calories: ~520 kcal per serving
Serves: 4–6
Ingredients
Meatballs
- 1 kg
(2.2 lb) frozen meatballs
Teriyaki Sauce
- 3
tbsp soy sauce
- 240
ml (1 cup) water
- 60
ml (¼ cup) brown sugar
- 2
tsp minced garlic
- 2
tsp minced ginger
- 1½
tbsp honey
- ½
tbsp sesame oil
- 1
tbsp cornstarch + 2 tbsp water (slurry)
Garnish
- 1
tbsp sesame seeds
- 2
tbsp sliced spring onion (scallion / green onion)
Instructions
1️⃣ Bake the meatballs
Preheat oven to 180°C / 355°F.
Arrange frozen meatballs on a baking tray.
Bake for 18 minutes, or according to package instructions, until hot and lightly browned.
2️⃣ Prepare the sauce
While meatballs bake, add soy sauce, water, brown sugar, garlic, ginger, honey,
and sesame oil to a small saucepan.
Cook over medium-high heat, stirring until sugar dissolves.
3️⃣ Thicken the sauce
Increase heat to high and bring sauce to a boil.
Mix cornstarch with water until smooth.
Slowly pour into the boiling sauce, stirring constantly, until thick and
glossy.
4️⃣ Combine
Remove meatballs from the oven.
Add them directly to the saucepan or pour the sauce over the meatballs
in a large pan.
Toss gently until fully coated.
5️⃣ Finish & serve
Garnish with sesame seeds and spring onion.
Serve hot with steamed rice and broccoli.
Tips & Ingredient
Substitutions
- Gluten-free:
Use gluten-free soy sauce or tamari
- Spicy:
Add chilli flakes or sriracha
- Vegan:
Use plant-based meatballs
- Time-saving:
Sauce can be made ahead and reheated
FAQ Section
Can I make this ahead?
Yes, it’s great for meal prep and reheats well.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I use homemade meatballs?
Absolutely—bake or pan-fry first, then coat with sauce.
Can I freeze this dish?
Yes, freeze without garnish for up to 2 months.
Wrap-Up
These teriyaki meatballs are proof that easy food can still
feel special. Sweet, sticky, and endlessly versatile, they’re a guaranteed
crowd-pleaser.
👉 Try my Teriyaki Chicken Salad with Creamy Dressing next on the blog.
Do you prefer teriyaki sweet or extra savoury?
Keywords (키워드)
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