Skillet Teriyaki Meatballs
Looking for a spin on a classic meatball recipe? These tender, saucy, teriyaki meatballs are the perfect solution and are super quick to prepare!
These delectable teriyaki meatballs have been buried in the archives of my site for six years and it’s high time they got another minute in the spotlight.
There’s no question these meatballs are a huge favorite around here.
As in, they’re in a dead heat with this alfredo sauce for which meal gets requested the most for the kids’ birthday dinners.
Over the years, I’ve made some changes here and there to the sauce (for flavor and consistency); I’ve detailed my changes in the notes of the recipe, so make sure to read through those if you are looking for the “original” – and don’t panic, today’s version is not all that different from teriyaki meatballs six years ago.
Just a little refined. And hello, new pictures.
Meatballs have never looked so good.
I’ve learned I can’t invite polite company over for this super simple teriyaki meatball meal (or meatball meals of any kind, really), because my kids are heathens as they race to skewer meatball after meatball to load up their plates.
I’ve even been known to lay down a strict rule that no one at the table can eat more meatballs than their current age. Gotta set limits somehow, someway.
I do have a grocery budget after all.
We serve these teriyaki meatballs over rice, quinoa, and sometimes just by their lonesome (with a few other side dishes).
Here are a few other meatball recipes we love:
Skillet Turkey Meatballs with Lemon Rice
Skillet Swedish Meatballs
Sweet and Sour Meatballs
Hot, cooked rice, quinoa or couscous
Simple Skillet Green Beans
Minor Changes: I've updated this recipe from six years ago with a few minor changes (and added more details in a few places). It's still the same great teriyaki meatball you may have been loving for the last several years. Soy Sauce: I've found over the years that using regular soy sauce makes it a bit too salty for our tastes so we've switched to low-sodium. Ginger: we prefer the flavor of fresh ginger, if I have it on hand. Sauce Changes: I've also cut the sugar down just slightly - if you are looking for the original amount it was 1/2 cup and added a tablespoon of rice vinegar to cut the richness of the sauce. And finally, I've started adding less cornstarch to the sauce as we don't like it quite as thick. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Skillet Teriyaki Meatballs
Ingredients
Sauce:
Meatballs:
Instructions
Notes
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