These teriyaki pork meatballs are sticky, saucy, and packed with flavor. A homemade teriyaki glaze brings it all together, making this a go-to weeknight meal the whole family loves.
Meet your new favorite dinner: These pork meatballs are incredibly flavorful, juicy, and so easy to make! They come together quickly and pair perfectly with rice and any veggies you have on hand. My whole family loves them, and we make them all the time. The homemade teriyaki sauce really sets them apart, it’s rich and savory without being overly sweet like many store-bought versions.
You know I’m all about easy dinner recipes, and this one’s a keeper especially if you enjoy my teriyaki turkey stir-fry. They’re kid-friendly, great for meal prep, and perfect to enjoy throughout the week.
Ingredients You’ll Need
These teriyaki pork meatballs are a simple mix of staple ingredients:
- Ground pork: You can also use ground turkey or chicken for a lighter option.
- Panko breadcrumbs: These give the meatballs the best texture. You can substitute almond meal or regular breadcrumbs, though the texture may vary slightly.
- Grated onion: Adds moisture and a subtle savory flavor.
- Egg: One large egg helps bind the mixture. I haven’t tested an egg substitute, but feel free to use one if needed.
- Fresh garlic and ginger: A simple, flavorful combo that seasons both the meatballs and the sauce.
- Toasted sesame oil: Adds rich, nutty flavor.
- Soy sauce: Forms the base of the teriyaki glaze.
- Honey or maple syrup: Either sweetener balances the saltiness of the sauce.
- Tapioca flour: Used to thicken the teriyaki sauce. Cornflour (cornstarch) works as a substitute.
- Rice vinegar: Adds tang to the glaze. Apple cider vinegar is a suitable alternative.
How to Make Healthier Teriyaki Pork Meatballs:
Mix ingredients: Add meatball ingredients into a large bowl and mix well. Form into about 12 medium-sized or 16 smaller meatballs. I like to use a cookie scoop to make evenly sized balls.
Cook the meatballs: Heat a large skillet or pan over medium heat. Add the meatballs and cook for 5–6 minutes, turning halfway to brown all sides.
Make the teriyaki sauce: Meanwhile, whisk together the sauce ingredients in a jug until well combined.
Simmer with sauce: Pour the sauce into the pan with the browned meatballs. Let it cook for another 5 minutes, or until the sauce thickens and coats the meatballs. Remove from heat.
Serve: Serve the meatballs with rice and vegetables or your desired base. Drizzle with extra sauce and enjoy!
How to Store
- Cooked: Let the meatballs cool completely after cooking. Store in an airtight container in the fridge for up to 2–3 days.
- Raw (make-ahead): Mix and shape the meatballs, then place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 1–2 days. When ready to cook, follow the recipe as written.
- To Freeze (cooked): Allow cooked meatballs to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Reheat in a skillet, microwave, or oven until warmed through.
Recipe FAQ
Store leftovers in an airtight container in the fridge for 3–4 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave, oven, or skillet until warmed through.
I use a small ice cream or cookie scoop to portion them out evenly, then roll them with my hands to shape and pack them firmly.
Yes! If you’re not into pork, ground chicken, turkey, or even a pork-beef mix works well. Just keep an eye on the cook time, as it may vary slightly.
Definitely! Stick a toothpick in each meatball and serve them as a bite-sized appetizer which are great for parties or gatherings!
More Dinner Recipes
Ground Turkey Teriyaki Stir Fry
If you try this teriyaki pork meatballs recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Teriyaki Pork Meatballs
- Total Time: 0 hours
- Yield: Serves 4 (16 meatballs) 1x
Description
These teriyaki pork meatballs are sticky, saucy, and packed with flavor. A homemade teriyaki glaze brings it all together, making this a go-to weeknight meal the whole family loves.
Ingredients
Meatballs
- 500g/ 1lb lean ground pork mince*
- 1 cup panko breadcrumbs
- 1 large brown or yellow onion, grated
- 1 large egg
- 1 tablespoon fresh grated ginger
- 1 garlic clove, minced
- 2 teaspoons sesame oil
- Salt and pepper, to taste
Teriyaki Sauce
- ½ cup vegetable stock or water
- ⅓ cup soy sauce
- 2 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon tapioca flour
- 1 tablespoon rice vinegar
Instructions
- In a large bowl, mix together lean ground pork, panko breadcrumbs, grated onion, an egg, freshly grated ginger, minced garlic, a little sesame oil, and some salt and pepper.
- Use a small ice cream scoop for even portions. Form into 16 small meatballs or 12 medium-sized meatballs.
- Heat a large skillet or pan over medium heat. Add the meatballs and cook for 5–6 minutes, turning halfway to brown all sides.
- While the meatballs are cooking, whisk together vegetable stock or water, soy sauce, honey, toasted sesame oil, minced garlic, grated ginger, tapioca flour, and rice vinegar until well combined.
- Pour the sauce into the pan with the browned meatballs. Let it cook for another 5 minutes, or until the sauce thickens and coats the meatballs. Remove from heat.
- Serve the meatballs with rice and vegetables or your desired base. Drizzle with extra sauce and enjoy!
Notes
- I prefer extra lean ground pork mince*.
- Serve with rice and steamed veggies
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs
- Calories: 324
- Sugar: 11g
- Fat: 11.3g
- Saturated Fat: 1g
- Carbohydrates: 23.8g
- Fiber: 1.3g
- Protein: 31.8g
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