If you’re looking for the perfect appetizer or even a tasty dinner option, these crowd-pleasing easy Teriyaki Meatballs cook up in no time!
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Hello there, my foodie friends. I’m not going to jump right into telling you how insanely delicious these Teriyaki Meatballs are. Trust me, they are mighty tasty, but I’m going to use this opportunity to vent for a little while simply because I can. You see, even though you’re seeing this post in February, I made these meatballs on January 16th. In the blogging world, you have to create your content ahead of time which usually means things like eating Thanksgiving dinner before turkeys are even available in the store. The reason I’m telling you this is because by the time these meatballs go live on the internet, I’m hoping this long cold winter has already become a thing of the past. Allow me to explain…
I live in Portland, Oregon. Everyone knows the winters here aren’t the best. They’re usually very dark, reasonably cold, and extremely wet. Well, this winter has been horrible. I’ve lost count of the number of days school has been canceled. Most of the time it’s because of freezing rain or slush or even the threat of bad weather, but last week we actually got snow – a lot of it – and it still hasn’t melted! You see, Portland rarely gets snow and when we get a good 8-12 inch accumulation like we did last week followed by six days of freezing temperatures, that snow does not go away and the city doesn’t know how to make it go away. What does that have to do with Teriyaki Meatballs? Not much, but I’ll make the connection soon enough.
Allow me to continue with my rant. Normally, the thought of never getting out of my pajamas or leaving the house is rather appealing to me, but I’ve found that being stuck in the house with a couple of kids for weeks on end isn’t the vacation I thought it would be! Yesterday I made these meatballs and I was lucky enough to have enough natural sunshine streaming in through the windows to take photos that capture how yummy they were. But beyond being something good to eat, they were my excuse to leave the house! My husband still had to work. The weather can’t completely stop everything, now can it? Even though these Teriyaki Meatballs make a killer appetizer, we decided to have them for dinner. I cooked up some jasmine rice and steamed broccoli, made the kids get dressed, and took the food into my husband’s work for family dinner. We left the house!
Bottom line – I’m sure you’re not used to me ranting and venting over something like the weather. No. You’re used to me only describing the food and how great it is. If anything I wrote above doesn’t make sense, I am not at fault. This weather is literally making me stir crazy! I’ll come back and read this after all the snow has melted and my children have returned to school. Hopefully I won’t have to edit much. Thanks for putting up with me and enjoy the meatballs!
- ¼ cup green onions sliced thin
- 1 tablespoon sesame seeds
- Line a large baking sheet with foil and preheat oven to 425 degrees F.
- Use hands to mix all meatball ingredients together until combined. Roll tablespoon sized balls and place on lined baking sheet. Bake in preheated oven for 13-18 minutes until browned.
- Make the sauce while the meatballs are cooking. Combine soy sauce, 1/4 cup of water, dry sherry, brown sugar, garlic and ginger in a saucepan over medium heat until the sugar has dissolved, just for a few minutes. Turn the sauce into a glaze by separately mixing the cornstarch with the tablespoon of water and then adding it to the soy sauce mixture. Simmer on low until thickened.
- Add the cooked meatballs to the sauce and toss to coat.
- Top with green onions and sesame seeds before serving.
If you’re a fan of meatballs, be sure to check out my recipe for BASIL MEATBALLS:
Or how about some good ol’ fashioned SCHWEDDY BALLS!