Juicy, flavorful beef teriyaki meatballs. A new twist on two classic dinner dishes. Serve over rice for an easy and delicious dinner.
3clovesof garlicminced or 1 teaspoon garlic powder
oil for skillet
Teriyaki Sauce - can substitute 2 1/4 cups (about a 21-24 oz jar) of teriyaki sauce
1tablespooncornstarchif you like your teriyaki sauce on the thicker side (optional)
Option items for serving
2cupsdried ricecooked according to package
Preheat oven to 350 degrees.
Combine breadcrumbs and milk in a large bowl and let sit for 5 minutes.
Add beef, egg, onion, garlic, ginger, soy sauce, and pepper. Mix with hands until combined. Form into meatballs using about 2-3 tablespoons of meat for each. I made approximate 20 meatballs. Arrange meatballs in a single layer in baking dish*. If you are not searing meatballs, skip next step.
Place meatballs in freezer for 10 minutes. After 10 minutes has passed, heat a ¼” - ½” layer of oil in a cast iron skillet on medium heat. Coat meatballs in flour and place in oil. Brown meatballs on all sides, about 1-2 minutes per side. Arrange meatballs in a single layer in baking dish.
Whisk together all teriyaki sauce ingredients and pour over meatballs. Bake until meatballs are fully cooked, about 40-45 minutes. Let sit for 5-10 minutes.
Serve over rice with extra green onions and sesame seeds on top!
*I used the same baking dish that I later baked the meatballs in.