Teriyaki meatballs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Connie Veneracion


  • 250 grams ground meat (I used pork) with at least 20 percent fat
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon minced garlic
  • 1 teaspoon rock salt
  • 1 teaspoon light soy sauce
  • 1/4 teaspoon grated ginger
  • drizzle sesame seed oil
  • 1/4 cup light soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1 tablespoon honey
  • 1/2 teaspoon grated fresh ginger
  • toasted sesame seeds to garnish
  • sliced scallions to garnish


  • Place the ground meat in a mixing bowl. Add the chopped onion, minced garlic, rock salt, 1 teaspoon of soy sauce and 1/3 teaspoon of grated ginger. Mix just until combined. Form into balls (how large or how small is up to you) then cook either by deep frying, pan frying, baking, grilling or broiling.
  • When the meatballs are almost done, make the teriyaki sauce. Pour the quarter cup of soy sauce, mirin, honey and half teaspoon of grated ginger is a shallow pan and heat until simmering. Add the meatballs and cook over medium-low heat until the meatballs soak up the sauce and acquire its color. For even coloring, roll the meatballs around in the sauce while simmering.
  • To serve: If any sauce is left, spoon over the meatballs. Sprinkle with toasted sesame seeds and sliced scallions before serving.
  • Serve the meatballs hot.