These delicious Teriyaki Meatballs make for a killer appetizer for game day or an amazing dinner when served over a bed of rice! An easy recipe that you’ll find yourself making again and again.
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It’s time for another edition of “What Trish made for Chris’ Potluck Friday party!”
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Woohoo! Anyone else excited? I figure if I can no longer come up with blog post ideas, at least I’ll have Chris’ potlucks to prepare for, right?
I have to say though, I am a teensy bit jealous that I no longer work in an office environment where I get to participate in potlucks. Aaaand then I look down at my pajama pants, walk over to my Keurig, make myself an iced coffee, and realize, I don’t have it all that bad 🙂 I’ll let Chris handle the office job…for now.
So this last week’s potluck party theme was appetizers. Chris was short on inspiration for this particular theme and so when I suggested these Teriyaki Meatballs he was all on board. They are way to easy to prepare and work perfectly as an appetizer and are delicious served on a bed of rice. Amazing.
There’s not a whole lot of ingredients here and I used a store-bought teriyaki sauce to make things easier You can make your own or use your favorite brand – your call. I was in one of those ain’t nobody got time for that moods, so went the store-bought route and my sanity thanks me.
You’ll find a lot of the typical meatball ingredients here as well as some with a definite Asian twist like Panko breadcrumbs, water chestnuts, and sesame seeds. I made my meatballs appetizer size but you could make them slightly larger and just add a few minutes to the cooking time.
After the meatballs have baked for a bit, toss them in more Teriyaki sauce and they’re ready to roll, literally. Use some toothpicks to keep them in check if need be. Chris took them to work and stuck toothpicks in all the meatballs so they were easier to grab and go – always nice for your guests.
Whether you’re making them for your next potluck, or serving them to your family, I guarantee these Teriyaki meatballs will be enjoyed by all!
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- 1 lb lean ground beef
- ½ lb ground pork
- 1 egg + 1 egg yolk
- 1 Tbls minced garlic
- ½ cup panko bread crumbs
- 3 Tbls Teriyaki sauce
- ⅓ cup diced water chestnuts
- 3 green onions, sliced
- ½ tsp ground pepper
- ½ cup Teriyaki sauce
- 2 green onions, sliced, optional
- 2 Tbls sesame seeds, optional
- 2 green onions, sliced
- Preheat oven to 400 degrees.
- Line baking sheet with parchment paper.
- Gently stir together meatball ingredients (using hands if necessary) and form 1 to 1½ inch meatballs.
- Place meatballs on prepared baking sheet.
- Bake for 20 minutes or until meatballs are thoroughly cooked.
- Toss meatballs in ½ cup Teriyaki sauce. Sprinkle on additional green onions and sesame seeds if desired.
- Serve immediately.
More appetizers for your friends and family to enjoy:
Baked Crab and Artichoke Rangoon
For all dinner recipes, go HERE.
For all appetizer recipes, go HERE.
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Have a great day!
Harmony A-E says
Haven’t made it yet, but it looks to die for. Calories: 394 for about 5 meatballs.
Rachel says
These are so yummy! I’ve made them multiple times using the “soy vay” teriyaki sauce and using a blend of ground elk meat and beef, or just plain ground elk. The sauce, water chestnuts, and baking the meat balls really lends itself well to keeping the game meat moist and flavorful. I’ve made them as apps many times, or stir fried some veggies and served these over white rice for dinner! Thank you for this awesome recipe, it’s a real keeper 🙂