Teriyaki Meatballs

Teriyaki Meatballs

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Diana Perry


Another Hawaiian recipe I have from the past! Teriyaki is a Japenese style of cooking. Often meatball appetizers are coated in sauce, but these stand on their own and can be served with toothpicks. I have made the meatballs, without the liquids, and then very slowly simmered them in the liquid. Baking is easier!


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as an appetizer, 12-18
30 Min
30 Min


  • 1/2 c
    shoyu (soy sauce, or light soy sauce, as desired)
  • 1/2 c
  • 2 Tbsp
    whixkey, bourbon or wine
  • 2 tsp
    worcestershire sauce
  • 3 Tbsp
    brown sugar
  • 3
    nickel sized slices of fresh ginger, very finely minced
  • 2 can(s)
    water chestnuts, minced
  • 3 Tbsp
    minced fresh garlic
  • 2-1/2 lb
    ground chuck
  • 1 lb
    lean ground pork
  • 1 Tbsp
    fresh parsley, minced or 2 teaspoons dried parsley

How to Make Teriyaki Meatballs


  1. Mix all the liquid ingredients and brown sugar.
  2. Mix the beef and the pork; add the minced water chestnuts, very finely minced ginger and garlic; combine well with the meat and add liquid to the mixture.
  3. Pinch off about the size of quarter piece of meat and roll into meatballs
  4. Line a cookie sheet with parchment paper, or aluminum foil; place cooling rack on the sheet and line up the meatballs close, but not touching.
  5. Bake at 275 degrees for 20 - 30 minutes. You want them to lightly brown and be cooked through.

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