Teriyaki Meatballs seeping with flavor to rival your favorite restaurant! easy to make at home with pantry friendly ingredients!
These Teriyaki Meatballs are juicy, tender, flavor bombs enveloped in a dynamic sticky, sweet, tangy, homemade teriyaki sauce that will have you licking the plate! They’re easy to bake in the oven then get bathed in the fragrant sauce for an utterly addicting combo. You can make these Teriyaki Meatballs ahead of time and keep them warm in the crockpot or freeze them for an easy, stress free appetizer or dinner. Serve them up with rice or low carb cauliflower rice, stir fried veggies, ramen noodle salad and potstickers for a complete feast!
If you love teriyaki, don’t miss these must try recipes: Teriyaki Beef Stir Fry, Sheet Pan Teriyaki Salmon, One Pot Teriyaki Chicken and Pineapple Rice, Teriyaki Chicken Tacos Pineapple Pear Salsa and Classic Teriyaki Chicken.
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Reasons to love this Recipe for Teriyaki Meatballs
This Teriyaki Meatball recipe is unabashedly flavorful and destined to become a family favorite! Here’s why:
- Family friendly. Everyone loves meatballs and everyone loves teriyaki! Combine the two together and you have a runaway hit with kids and adults alike. Finally a dinner everyone will love!
- Homemade meatballs Store-bought meatballs can’t hold a candle to these succulent and juicy homemade meatballs. They’re extra tender from the addition of milk and soy sauce and tantalizingly aromatic from freshly grated ginger and garlic. And bonus, baking them in the oven makes for super easy prep and even cooking.
- The best teriyaki sauce. The teriyaki sauce is infused with multi-dimensional, complex flavor thanks to my secret ingredient for a perfectly balanced alluring combination of sticky, sweet, tangy, and savory. Combine the homemade meatballs and sauce together and sink your teeth into a taste of heaven.
- Make ahead friendly. This Teriyaki Meatball recipe can be made 100% ahead of time and kept warm in the crockpot or made in advance and reheated in the crockpot. You can also freeze the meatballs and sauce months ahead of time and then just thaw and reheat for dinner. So, double the batch and double the YUM!
- Versatile. The beauty of making this Teriyaki Meatball recipe at home is you can make it perfect for YOU. Make the meatballs with turkey or chicken, add veggies to the sauce, add pineapple, make them sweeter, spicier, etc.
Ingredients for Beef Teriyaki Meatballs
These Teriyaki Meatballs are mega juicy and SO easy. While you can opt for frozen meatballs, once you taste the difference, you will never go back! I used my tried-and-true crazy tender meatball recipe used in my cocktail meatballs, honey buffalo meatballs, cranberry meatballs and Korean meatballs, that uses crushed Ritz or saltines instead of breadcrumbs as well as dried minced onion for maximum flavor then added fresh aromatics. Here’s what you’ll need:
For the meatballs
- Ground beef: use lean ground beef so the meatballs will be tender but not greasy.
- Crackers: crushed Ritz or saltines add a fabulous flavor in place of plain panko or breadcrumbs. I prefer personally prefer buttery, salty Ritz.
- Dried minced onion: I love using dried minced onion because they deliver concentrated flavor. You can find dried minced onions with all the other seasonings at your grocery store.
- Eggs: 2 eggs will do the trick to bind all the ingredients together.
- Milk: any kind of milk will work here.
- Soy sauce: adds extra flavor instead of using all milk.
- Garlic: fresh garlic adds a punch of flavor.
- Ginger: adds a slightly peppery aromatic depth.
FOR THE TERIYAKI SAUCE
- Soy sauce: adds the umami we all know and love. Use reduced sodium soy sauce so the teriyaki sauce isn’t too salty.
- Sugar: balances the salty soy sauce and tangy vinegar.
- Asian sweet chili sauce: this is a non-traditional addition to this homemade teriyaki sauce and it is phenomenal. It is sweet and spicy and packed with flavor from a combination of red chilis, onion, garlic, brown sugar and fish sauce. It can be found in the Asian section of your grocery store. Just don’t confuse this sweet Asian chili sauce with traditional (hot) Asian chili sauce!
- Apple cider vinegar: adds the fruity tanginess to balance the soy sauce. You may substitute with rice wine vinegar or white vinegar if that’s all you have on hand. However, white vinegar is more acidic than cider vinegar, so only use 3 tablespoons if using.
- Cornstarch: thickens the sauce so it’s rich instead of watery.
How to make Teriyaki Meatballs
This Teriyaki Meatball recipe is very simple to make. Most of the hands-on prep is mindless rolling of the meatballs, so turn on your favorite podcast or enroll some help (pun intended 😉 ) and it will seem like minutes.
STEP 1: COMBINE MEATBALL INGREDIENTS
- Whisk all of the meatball ingredients together in a large bowl except the ground beef.
- Add the ground beef and gently combine with your hands (don’t over-mix or your meatballs won’t be as tender).
STEP 2: ROLL MEATBALLS
- Line a baking sheet with foil or parchment paper for easy cleanup. Top with a baking rack and spray with cooking spray. The baking rack will elevate the meatballs which 1) allows them to bake evenly and 2) allows the grease to drip off so they don’t cook in a pool of grease.
- Use a small cookie scoop (1 ½ tablespoon capacity) to roll into meatballs.
STEP 3: BAKE MEATBALLS
- Bake at 400 degrees F for 16-20 minutes or until cooked through.
- Baking is much easier than pan frying, healthier and ensures evenly cooked meatballs.
STEP 4: MAKE the teriyaki SAUCE
- While the meatballs are baking, whip up the teriyaki sauce by whisking all of the ingredients together in a large skillet off heat.
- Once combined, bring to a simmer, stirring constantly, until thickened, about 2-3 minutes.
STEP 5: COMBINE
- Add the baked meatballs to the sauce and stir to evenly coat. Dig in!
How to make Teriyaki Meatballs in advance
- 100% Make Ahead: make the recipe in its entirety, refrigerate and simply reheat on the stove or crockpot (see instructions below) when ready to serve.
- Make Meatballs: roll the meatballs up to 24 hours ahead of time, cover with plastic wrap, refrigerate, then bake when ready. Let the meatballs sit on the counter for 30 minutes to help come to room temperature before cooking.
- Make Teriyaki Sauce: the sauce can be whisked together and stored in an airtight container up to 5 days ahead of time. Thicken in a large skillet when ready to serve.
Teriyaki Meatball Recipe variations
- Teriyaki Chicken Meatballs or Teriyaki Turkey Meatballs: swap all or half of the beef for ground chicken or turkey. Both of these proteins are leaner than ground beef so consider adding a drizzle of oil to the meatball mixture. You can also add 2 teaspoons granulated beef bouillon to make them taste more like beef meatballs.
- Adjust teriyaki sauce to taste: this is YOUR Teriyaki Meatball recipe. Make it sweeter by adding more sugar, tangier by adding more cider vinegar, spicier by adding more chili sauce or amp up the ginger or garlic flavor depending on your personal preference.
- Cracker substitute: swap the crackers for your favorite salty cracker or a scant cup of panko breadcrumbs with a pinch of salt.
- Use powders: if you don’t have fresh garlic or ginger stocked, you may use 1 teaspoon of garlic powder and 1 teaspoon ginger powder.
- Make them spicy: add 1-2 teaspoons Asian chili sauce to the teriyaki sauce or meatball mixture.
- Add pineapple: add chopped fresh pineapple or canned pineapple chunks directly to the skillet with the meatballs and sauce.
- Add veggies: add stir fried vegetables to the skillet with the sauce and meatballs.
- Add water chestnuts: for a tantalizing crunch. Water chestnuts are easy to find in a can so you can keep them stocked and ready to go.
- Add sesame seeds: add a nutty sesame flavor. Take care to use toasted sesame seeds or toast them yourself.
Making this Recipe for Teriyaki Meatballs with frozen meatballs
Teriyaki Meatballs are infused with garlic, ginger and soy sauce which is part of what makes them Teriyaki Meatballs. You can make shortcut Teriyaki Meatballs with frozen meatballs but they won’t be as good. If you go this route, make sure you don’t purchase Italian meatballs. Consider adding ¼ teaspoon garlic powder and ginger powder to the homemade teriyaki sauce because you will be missing them in the meatballs.
To make Teriyaki Meatballs with store-bought meatballs, you will need one 32 oz. frozen package meatballs.
- OVEN: cook meatballs according to package directions until completely warmed through. Transfer to the skillet and toss with the teriyaki sauce.
- SLOW COOKER: add meatballs to a 6-qt. slow cooker and toss with thickened teriyaki sauce. Cook on low 2-3 hours for THAWED meatballs and 6-8 hours for FROZEN meatballs, or according to package directions. Keep warm until ready to serve.
Stovetop Teriyaki Beef Meatballs
- Add enough olive oil to a large nonstick skillet (my favorite pan!) to lightly cover the surface of the skillet. Heat over medium heat (medium-low if our skillet runs hot). You don’t want the skillet too hot or the outside of the meatballs will burn before the inside is cooked.
- Working in batches, add the meatballs to the skillet in a single layer and cook until nicely browned all over and cooked through, about 5 – 6 minutes. Remove to a paper towel lined plate and tent with foil to keep warm. Repeat with remaining meatballs.
How to make Teriyaki Meatballs in crockpot
Yes, you can make this Teriyaki Meatball recipe in the crockpot but they still need to be seared in the oven first for about 8 minutes to render some of the fat and so they don’t fall apart in the crockpot. Here’s how:
- Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper for easy cleanup and spray with cooking spray.
- Place meatballs onto prepared baking sheet without touching. Bake at 400 degrees F for 8 minutes to sear the meatballs – they will not be cooked through.
- Lightly grease a 6qt slow cooker. Add meatballs layered with thickened teriyaki sauce. Do NOT stir yet or the meatballs can fall apart.
- Cook on LOW for 2-4 hours, until meatballs are cooked through, gently stirring one hour into cooking. You can keep the crock pot on the WARM setting until you’re ready to serve.
Teriyaki Meatballs Recipe Expert Tips
This Teriyaki Meatball recipe is very simple, which means it’s important to get the technique right. Here’s what to pay attention to:
- Don’t overmix the meatball ingredients: overmixing results in tougher meatballs.
- If the meatball mixture seems dry: add a splash of milk. The meatball mixture should be moist but hold its shape.
- Make uniform meatballs: use a cookie scoop to form your meatballs so they are all the same size, this way they will cook evenly. It also makes forming the meatballs quick and easy. If you do not have a scoop, use a measuring spoon to make them roughly the same size.
- Nonstick trick: if the meatballs are sticking to your hands (it’s a good thing, means they are extra moist), lightly grease your hands with cooking spray.
- Let them rest: time permitting, let the meatballs rest after you form them for up to 30 minutes at room temperature up. This allows the flavors to build and meld, and the protein relax resulting into more flavorful, tender meatballs.
- Don’t overcook: overcooked meatballs are dry meatballs. Cook just until cooked through or to 160 degrees F.
- Thicken or thin teriyaki sauce: the thickness of the teriyaki sauce is in direct proportion to how long it simmers. Continue to simmer until it reaches desired consistency, but take care not to make it too thick because it will continue to thicken as it sits. If it simmers to the point of too thick, thin by whisking in some water.
Storing and reheating Teriyaki Beef Meatballs
- Storage: let meatballs cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 5 days. If you are going to be reheating the meatballs in the crockpot, remove the entire crockpot ceramic insert and refrigerate.
- To reheat in the microwave: transfer meatballs to a microwave safe plate and microwave for 60 seconds then at 15 second intervals until warmed through.
- To reheat on the stove: melt some butter in a large nonstick skillet or add a drizzle of olive oil. Add the meatballs and reheat over medium-low heat, stirring often until warmed through.
- To reheat in the crockpot: lightly spray the crockpot with cooking spray. Reheat over LOW for 1-2 hours, or until completely warmed through, stirring 1-2 times.
Freezing Beef Teriyaki Meatballs
You can either freeze the Teriyaki Meatballs before baking or after baking.
TO FREEZE RAW MEATBALLS
- Line meatballs on a parchment paper lined baking sheet so they aren’t touching.
- Place entire baking tray with the meatballs in the freezer. If your freezer can’t accommodate your baking tray, then use a small tray and freeze in batches. Freeze for 1-2 hours, until solid.
- Transfer meatballs to freezer safe bags or containers and squeeze out excess air to prevent freezer burn.
- Label meatballs and store in the freezer for 3-4 months.
- When ready to serve, thaw meatballs in the refrigerator overnight then continue to cook per recipe instructions.
TO FREEZE COOKED MEATBALLS:
Once your meatballs are cooked, freeze them while still on the baking sheet:
- Bake meatballs according to directions; let cool to room temperature.
- Place entire baking tray with the meatballs in the freezer. You will want to make sure the meatballs are not touching so they don’t freezer together. If your freezer can’t accommodate your baking tray then use a small tray lined with parchment paper and freeze in batches. Freeze for 1-2 hours.
- When your meatballs are frozen enough that they won’t stick together, transfer meatballs to freezer safe bags or containers.
- Label meatballs and store in the freezer for 2-3 months.
- When ready to use, let meatballs thaw overnight in the refrigerator. Reheat per instructions.
TO FREEZE MEATBALLS in sauce:
- Let the Teriyaki Meatballs cool completely.
- Transfer to a freezer safe bag, squeeze out excess air and seal or transfer to an airtight container. Freeze for up to 3 months.
- Let the meatballs thaw in the refrigerator overnight before reheating.
WHAT TO SERVE WITH TERIYAKI MEATBALLS?
These Teriyaki Meatballs are delicious served with jasmine rice, pineapple, and stir-fried veggies for a simple dinner everyone will love. Here are some additional tasty side options:
- Rice: any plain rice will work. Just pop the rice in your rice cooker for a hand’s off, easy side or use a microwave rice pouch for a quick single serving.
- Low Carb: cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options. You can also use low carb noodles such as zoodles or spaghetti squash.
- Stir Fry Veggies: stir fry any veggies your heart desires from broccoli, to bell peppers, to mushrooms, to carrots, etc.
- Shortcut Veggies: purchase pre-chopped veggies perfect for stir fries or use a frozen stir-fry blend or steam-in-the-bag microwavable frozen veggies.
- Salad: swap the stir-fried veggies for a fresh, crunchy salad such as Crunchy Asian Salad, Chinese Salad, Ramen Noodle Salad or Asian Pineapple Salad.
- Soups: Asian soups make a fantastic starter, such as Ramen, Hot and Sour Soup, Wonton Soup, Egg Drop Soup or Miso Soup.
- Appetizers: for a complete Asian feast, pair the Teriyaki Meatballs with Potstickers, Pineapple Cream Cheese Wontons, Crab Rangoons, and/or Egg Rolls.
More ways to serve this Recipe for Teriyaki Meatballs
In addition to serving Teriyaki Meatballs the traditional way with a side of rice and veggies, consider these fun options:
- Teriyaki Meatball Salad: add meatballs to a bed of greens along with pineapple, bell peppers, macadamia nuts etc. like in my Teriyaki Chicken Salad or add them directly to Crunchy Asian Salad, Chinese Salad, Ramen Noodle Salad or Asian Pineapple Salad.
- Teriyaki Meatball Lettuce Wraps: add meatballs to bib lettuce and top with pineapple salsa, matchstick carrots, etc.
- Teriyaki Meatball Sandwiches: sandwich meatballs on a bun along with a slice of pineapple, matchstick carrots, thinly sliced cabbage, etc.
- Teriyaki Meatball Stir Fry: stir fry your favorite veggies then add the whisked teriyaki sauce to the veggies. Simmer until the sauce thickens then stir in the meatballs.
- Teriyaki Meatball Noodles: add the meatballs to your favorite noodles from ramen to rice noodles along with stir fried veggies.
Teriyaki Meatball Recipe FAQs
Meatballs require both eggs and breadcrumbs (or in this case crushed crackers) to bind the ingredients together. If you don’ have enough of either ingredient compared to the ratio of meat and liquid, the meatballs can fall apart. My general rule of thumb for no-fail meatballs is 1 large egg + ½ cup bread or cracker crumbs + 2 tablespoons milk/or other liquid per 1 pound of ground meat. Works like a charm every time! If your meatballs are too loose to roll, then add additional breadcrumbs. If the mixture is too dry, add a splash of milk.
Meatballs can be tough and dense instead of light and juicy because of three reasons: 1) too little liquid, 2) overworking the meatball mixture, or 3) over-rolling/compacting the meatballs. To prevent tough meatballs, add all of the meatball ingredients to the bowl except the ground meat, stir to combine and then mix the ground meat in with your hands. This method allows you to handle the meat as little as possible. You don’t want to over-mix the meat into a paste, instead, pieces of ground meat should still be visible. Also, take care when rolling the meatballs to use a light touch by not squeezing them too much or rolling them too much. Leave them airy instead of compact.
I do NOT recommend using a food processor or mixer to blend the meatballs because you end up with a mixture that is denser. The goal is to just combine the ingredients together so they are evenly dispersed but not to over mix which can be easy to do with equipment. Over-mixed meatballs = tougher meatballs.
Teriyaki is a Japanese cooking technique in which food (usually beef, chicken or fish), are grilled or broiled after being marinated or brushed with sauce. The word teriyaki combines two Japanese words: teri, meaning luster (referring to the glistening caramelization of the sauce), and yaki, meaning grill or broil (referring to the cooking technique).
In the United States, teriyaki has come to mean any type of meat cooked by whatever method with teriyaki sauce, a salty-sweet Japanese sauce traditionally made with soy sauce, mirin or sake and sugar. So, Teriyaki Meatballs are simply ginger, garlic, soy infused meatballs bathed in teriyaki sauce.
Teriyaki became popular in the United States during the 1960s when Japanese immigrants settled in Hawaii. They adapted the teriyaki sauce using local products such as pineapple juice and brown sugar, instead of mirin and granulated sugar. For this reason, you will often see teriyaki served in Hawaii or across the states at Hawaiian restaurants. I personally LOVE pineapple with teriyaki sauce and almost always serve the two together!
If you have never made your own teriyaki sauce before, it is very simple to make with just a few pantry ingredients and I love how you can customize it to just your taste – sweeter, more savory, or more of a ginger, garlic or chili kick.
Traditional teriyaki sauce is equal parts soy and mirin (a sweet cooking sake) and sugar to taste. Another version of simple teriyaki is equal parts soy sauce to granulated sugar. Instead, I’ve gone all sort of non-traditional and combined soy sauce, sugar, and apple cider vinegar with my secret ingredient Asian Sweet Chili Sauce.
The Asian Sweet Chili Sauce replaces some of the sugar with sweet heat infused with red chilies, garlic and ginger – a depth of flavor that can’t be beat. I added some cider vinegar to add back some tanginess to create a dynamic teriyaki sauce that envelops every nook and cranny of the juicy meatballs.
As written, this Teriyaki Meatball recipe is not gluten free. To make gluten free Teriyaki Meatballs, use gluten free soy sauce or tamari and gluten free panko or your favorite gluten free salty cracker. You will also want to double check that your Asian sweet chili sauce is gluten free. The rest of the ingredients are gluten free.
LOOKING FOR MORE TERIYAKI RECIPES?
- One Pot Teriyaki Chicken and Pineapple Rice
- Teriyaki Chicken Tacos with Pineapple Pear Salsa
- Teriyaki Chicken Salad with Pineapple Ginger Dressing
- Teriyaki Chicken Bowls
- Honey Teriyaki Chicken Pineapple Sandwich
- Sheet Pan Teriyaki Shrimp, Pineapple and Snap Peas
- Classic Teriyaki Chicken
- Pineapple Teriyaki Chicken and Rice
- Sheet Pan Teriyaki Shrimp
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Teriyaki Beef Meatballs
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Ingredients
MEATBALLS
- 2 eggs
- 22 Ritz crackers, crushed (scant 1 cup)
- 1/3 cup dried minced onion
- 1/4 cup milk
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 4 cloves garlic, pressed (may sub 1 tsp powder)
- 1 tablespoon freshly grated ginger (may sub 1 tsp ground)
- 1/4 teaspoon pepper
- 2 pounds lean ground beef
TERIYAKI SAUCE
- 1/2 cup reduced sodium soy sauce
- 1/3 cup + 1 TBS sugar
- 1/4 cup Asian sweet chili sauce like Mae Ploy
- 1/4 cup apple cider vinegar
- 2 teaspoons cornstarch
- 1/4 tsp EACH salt. pepper
Instructions
- Preheat oven to 400F degrees. Line a baking sheet with foil or parchment paper for easy cleanup. Top with a baking rack and spray with cooking spray; set aside.
- Add all of the meatball ingredients to a large bow EXCEPT the ground beef. Whisk together with a fork until thoroughly combined. Add the ground beef and gently combine with your hands (don’t over-mix or your meatballs won’t be as tender).
- Use a small cookie scoop (1 ½ tablespoon capacity) to roll into meatballs. Place meatballs onto prepared baking sheet without touching. Bake at 400 degrees F for 16-20 minutes or until cooked through.
- Meanwhile, whisk all of the Teriyaki Sauce ingredients together in a large skillet off heat. Once combined, bring to a simmer, stirring constantly, until thickened, about 2-3 minutes. Adjust to taste by adding additional sugar for sweeter, vinegar for tangier or soy sauce for more umami.
- Add the baked meatballs to the sauce and stir to evenly coat. Serve warm. Alternatively, transfer to the crockpot and keep on the “warm” setting until ready to serve.
Notes
- *Asian sweet chili sauce: this is a non-traditional addition to this homemade teriyaki sauce and it is phenomenal. It is sweet and spicy and packed with flavor from a combination of red chilis, onion, garlic, brown sugar and fish sauce. It can be found in the Asian section of your grocery store. Just don’t confuse this Asian SWEET chili sauce with traditional (hot) Asian chili sauce!
- Store-bought meatballs: homemade Teriyaki Meatballs are infused with garlic, ginger and soy sauce which is part of what makes them Teriyaki You can make shortcut Teriyaki Meatballs with frozen meatballs but they won’t be as good. If you go this route, consider adding ¼ teaspoon garlic powder and ginger powder to the homemade teriyaki sauce because you will be missing them in the meatballs.
- 100% Make Ahead: make the recipe in its entirety, refrigerate and simply reheat on the stove or crockpot (see instructions below) when ready to serve.
- Make Meatballs: roll the meatballs up to 24 hours ahead of time, cover with plastic wrap, refrigerate, then bake when ready. Let the meatballs sit on the counter for 30 minutes to help come to room temperature before cooking.
- Make Teriyaki Sauce: the sauce can be whisked together and stored in an airtight container up to 5 days ahead of time. Thicken in a large skillet when ready to serve.
- To storage: let meatballs cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 5 days. If you are going to be reheating the meatballs in the crockpot, remove the entire crockpot ceramic insert and refrigerate.
- To freeze: let the Teriyaki Meatballs with sauce cool completely. Transfer to a freezer safe bag, squeeze out excess air and seal or transfer to an airtight container. Freeze for up to 3 months. Let the meatballs thaw in the refrigerator overnight before reheating. See post for how to freeze just the meatballs (baked or raw).
- To reheat in the microwave: transfer meatballs to a microwave safe plate and microwave for 60 seconds then at 15 second intervals until warmed through.
- To reheat on the stove: melt some butter in a large nonstick skillet or add a drizzle of olive oil. Add the meatballs and reheat over medium-low heat, stirring often until warmed through.
- To reheat in the crockpot: lightly spray the crockpot with cooking spray. Reheat over LOW for 1-2 hours, or until completely warmed through, stirring 1-2 times.
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Leave a Review, I Always Love Hearing From You!
Luisa Perkes says
First of all, I love everything that you do! Thank you so much for all your hard work. We all eat better because of you, and I have never had one of your recipes flop. Thats saying something!
Can you substitute ground Turkey for the ground beef??
Jen says
Thank you for making my day Luisa, I love hearing that! Yes, you may sub ground turkey. Consider adding a splash of olive oil and milk because turkey is leaner. You can also add 2 teaspoons granulated beef bouillon and decrease the salt so they taste nice and beefy if you wish. Enjoy!
I'manee Boyce says
Hi there!
If I don’t have the sweet chili sauce on hand, what should I do?
Jen says
Increase the sugar to 1/2 cup and add 1/4 tsp EACH garlic powder and ground ginger to the sauce. Enjoy!
I'manee Boyce says
Thank you so very much! It was quite delicious. I can’t wait to try it again with the sweet chili sauce!
Jen says
Oh good, I’m so glad that worked out!
MC says
I made this for dinner last night and it was great! I make meatballs quite a bit so it’s nice to have a different flavored recipe. The sweet chili sauce adds a great flavor! I served with rice and steamed broccoli. I will definitely make again!
Jen says
Thanks so much, I’m so pleased to hear this recipe will be on repeat!
Heather Bart says
Hello!
First of all I have made about a dozen of your recipes so far and 100% of them have been absolutely fantastic and very user friendly to follow. This is now my go-to recipe site! About this recipe, can I use beef Better than Bouillon instead of granulated bouillon? Not sure if they’re the same thing – kind of budding cook here.
Jen says
Thanks so much Heather, I’m so pleased you’re loving my recipes! Yes, you can always use Better Than Bouillon instead of granulated bouillon in equal amounts. Not sure where you’re seeing that ingredient in these meatballs, possibly another recipe?
Heather Bart says
Thank you! I’m using ground turkey instead of ground beef and read your note where you said to add beef flavor use granulated need bouillon, thanks for your reply!
Jen says
Ah, that makes sense! I hope you love them!
Nanci says
I already had some frozen meatballs so I made the sauce and served at a group function. People raved over the sauce. I will make your meatballs next time.
Jen says
That is awesome, I’m so pleased these meatballs were a hit! Thanks Nanci!
Jayne says
Delicious…is a definite keeper. Thank you for sharing your recipe ❤️
Jen says
Thanks Jayne, I’m so pleased you enjoyed them!
TJ Downes says
This recipe looks amazing. Trying this today with ground bear meat, for a party we are having.
I did want to comment that you mention using ginger at one point, which I will be doing. However, the ginger is not included in the recipe, so there’s no specific amount mentioned. I’ll probably add a couple teaspoons of fresh grated, but it might be helpful for other readers to know what you recommend.
Jen says
Hi, TJ! I’ve never had bear meat before, I am intrigued to hear how it turns out!
The ginger is listed in the recipe with the Meatball ingredients: 1 tablespoon freshly grated ginger (may sub 1 tsp ground) 🙂