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Four teriyaki meatballs on a blue plate

Easy Teriyaki Meatballs Appetizer

  • Author: Nancy Blackstone
  • Prep Time: 30 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 50 Minutes
  • Yield: Approx 48 Meatballs 1x
  • Category: Appetizers
  • Method: Oven/Stovetop
  • Cuisine: Polynesian


Savory homemade meatballs contain a hint of ginger, and with a sweet and tangy teriyaki sauce drizzled on top have an authentic, island-style flavor!




1 pound ground beef

1 pound ground pork

2 eggs

1 cup panko bread crumbs

2 teaspoons fresh ginger, grated

4 cloves minced garlic

1 teaspoon dijon mustard

Teriyaki Sauce

1/4 cup light brown sugar

2 tablespoons hoisin sauce

1 tablespoon soy sauce

1/2 tablespoon sesame oil

1 garlic clove

1/2 teaspoon fresh ginger, grated

Toppings (optional)

chopped green onions

sesame seeds



  1. Preheat oven to 400 degrees.
  2. Add all meatball ingredients to a large bowl, then mix with your hands or a spatula just until combined.  Roll into approximately 48 balls using roughly 1-1/2 tablespoons of meat mixture for each. Place on a large cookie sheet line with non-stick foil.
  3. Bake at 400 degrees for 18-20 minutes or until internal temperature reaches 155 degrees. Allow meatballs to rest 5 minutes before serving. Temperature will continue to rise as they rest.

Teriyaki Sauce

  1. In a small saucepan, mix all the teriyaki sauce ingredients together and heat over a low heat, stirring constantly. Simmer for 3 minutes, remove from heat and drizzle over the meatballs. 
  2. Garnish with sliced green onions and/or sesame seeds, if desired. 


You can make and store unbaked meatballs in the freezer in an airtight container for 3-4 months. 

You can store baked meatballs in the freezer in an airtight container for 2-3 months.

You can store baked meatballs in the refrigerator for 3-4 days.

Keywords: Hawaiian Meatballs, Tiki appetizer, Mid century appetizer, 1950's appetizer, asian meatballs, asian-fusion dishes