If you love takeout flavors but prefer making dinner at home, these EASY teriyaki meatballs deliver the same sweet-savory glaze with fresh ingredients.
Ingredient Substitutions
Can I use a different type of meat for the meatballs?
- Ground Turkey or Chicken: ❌ Not recommended — they release too much liquid and turn spongy, which thins the sauce and dulls flavor.
- Ground Pork: ✅ Works well — use alone or 50/50 with beef for a softer texture and richer taste.
You can use fully cooked frozen meatballs in a pinch, but the flavor and texture won’t match homemade. Thaw them first, then simmer gently in the teriyaki sauce just until heated through so they absorb some flavor without breaking apart. Note — Italian-style frozen meatballs are delicious; however, the Italian seasonings do not blend as well with the Asian flavors of the teriyaki sauce.
If rice vinegar isn’t on hand, mild apple cider vinegar is a close match. It provides gentle acidity without making the sauce sharp. Avoid white vinegar, which is too harsh.
Don’t use breadcrumbs instead of panko. Regular breadcrumbs absorb too much moisture, making the meatballs dense once simmered in sauce.
Cooking Tips for Best Results
Internal Temperature: For food safety, cook until the centers of the meatballs reach 160°F; a digital meat thermometer is your best friend here.
Consistent Sizing: Use a 1½-tablespoon scoop to portion evenly. Uniform meatballs cook evenly and stay moist.
