Ginger Teriyaki Meatballs

Ginger Teriyaki Meatballs
Posted On: September 10, 2015
Last updated: May 14th, 2024

These teriyaki meatballs are such a huge hit at our house, that even when I’ve made a huge batch of them, hoping to have enough extra to shoot pictures, my guys would eat up most of them in one sitting!  The teriyaki sauce I came up with and use for these meatballs has a generous amount of ginger for a great flavor and cuts out a bit of sugar and sodium which usually acts as the main flavoring in most teriyaki sauces.  This one surprises you with a bold, but balanced gingery kick.

Gingery Sauce For Teriyaki Meatballs

I think the key to making this sauce extra good without all the added sweetness is to bump up the ginger a bit.  The meatballs are loaded with fresh ginger, as is the Ginger Teriyaki Sauce.  You still get a subtle sweet undertone, but most of the flavor is from the ginger, green onion, sauce ingredients and good meat.  You will also find that you don’t need to load on a ton of sauce to enjoy these yummy dinner treats.  Just toss them in enough sauce to coat the meatballs and then add a little extra sauce to your dish if you want a little extra for your starch.  We love this dish with jasmine rice, udon or lo mein noodles.

Meatball Meat

I find these meatballs most delicious and complimentary to the Ginger Teriyaki Sauce with local organic ground pork.  I tried making these recently with regular store bought ground pork and it was good, but it was honestly missing that extra BAM, plus they were much greasier.  A good naturally lean organic and sustainable meat will not only make your food taste better, but it won’t shrink and be loaded with extra grease .  If you prefer turkey, chicken or beef, I’m sure these would be great made with that meat as well, as long as you still use the teriyaki sauce, do NOT forget that sauce.

Cocktail Party Potential

These would also be great served up for a crowd as a crockpot appetizer.  Just prepare them in the oven as instructed below ( I already have the recipe to make these little yummies as cocktail size) and once cooked transfer them to a crockpot, add some of the Ginger Teriyaki Sauce and keep warm at the party.  Don’t forget to bring some toothpicks and enjoy!


Ginger Teriyaki Meatballs

This recipe makes about 40 meatballs (about cocktail size). You will have extra sauce left over to use for other dishes or if anyone needs a little extra sauce. These are great served up as a cocktail appetizer as well!
5 from 2 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Entree
Cuisine American, Asian
Servings 8
Calories 206 kcal



  • 1 lb ground pork I prefer to use local organic ground pork
  • 1 Tbsp fresh ginger grated fine ( I like to use my micro-plane the best)
  • 2 cloves of garlic minced
  • 1 large egg
  • 2 tsp soy sauce
  • 1/3 cup panko breadcrumbs
  • 2 green onions finely chopped
  • 1/2 tsp fresh ground pepper
  • 1/4 tsp sea salt
  • *optional 1-2 extra green onions, chopped as a garnish

Ginger Teriyaki Sauce (You will have extra to enjoy with another meal)


  • Place all ingredients in mixing bowl and combine well with hands
  • Preheat oven to 400 degrees.
  • Once well combined use the larger side of melon-baller to ball up and roll mixture into small meatballs. (I make mine cocktail size, about 1" diameter)
  • Place meatballs on aluminum foil lined and oil sprayed sheet pan or straight onto lightly greased sheet pan evenly spaced apart. (A broiler pan works great as well)
  • Bake 20-25 minutes (or internal temperature of meatballs at least 160 degrees) Turn meatballs about halfway through. Either jiggle the sheet pan to loosen or turn manually (I like to use a wide spatula to turn 4/time)
  • If not up to temp add another 2-3 minutes.
  • While meatballs are cooking start preparing your Ginger Teriyaki Sauce. (Cook your starch if you're adding any to the dish at this time as well.)
  • Once cooked you can serve immediately over rice or noodles. If you are not serving yet, you can keep the meatballs warm in a crock-pot til ready to serve. If your Teriyaki Sauce is ready, coat the meatballs in a little sauce while you're waiting to serve them.
  • You can serve a little extra sauce on the side for people to add more on their own to their liking.

Nutrition Disclaimer:

The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.


Serving: 5meatballsCalories: 206kcalCarbohydrates: 3gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 154mgSodium: 250mgPotassium: 229mgFiber: 0.3gSugar: 0.4gVitamin A: 199IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Keyword meatballs, Teriyaki
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5 from 2 votes (2 ratings without comment)

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