Simple but Delicious Teriyaki Meatballs from Scratch

Busy Mondays call for quick, satisfying meals. In my family, dinner always comes with high expectations just because everyone here truly loves good food! Tonight, it was the pork mince's turn and after a quick think, I decided to make something different from my usual pork mince recipes - Simple but Delicious Teriyaki Meatballs from scratch.

Who doesn't love juicy meatballs? Especially when they're coated in a glossy, sticky-sweet and savoury teriyaki sauce. I don't use bottled sauces - homemade teriyaki sauce is so easy to make and tastes a hundred times better. Plus, I know exactly what goes into it.

This recipe takes only about 30 minutes from start to finish, making it perfect for a busy weeknight. I usually start by putting the rice cooker on first then move straight to making the Teriyaki Meatballs.

There are two parts to this recipe - the meatballs and the teriyaki sauce.

What goes into the meatballs

The key ingredient, of course, is pork mince. I prefer using mince with around 20% fat, which helps keep the meatballs juicy and tender.

The other ingredients are simple and probably already in your kitchen:

• Minced garlic and ginger
• Finely chopped spring onion
• Salt and pepper
• Dark soy sauce
• Sesame oil
• Breadcrumbs - panko if you have it or simply toast a couple of slices of bread and blitz them in a blender for homemade crumbs.

I combine everything in a large mixing bowl and use my hands (with gloves on) to mix until everything comes together evenly. Then, I shape the mixture into small, even-sized balls.

I arrange them in a single layer in the air fryer basket and cook at 200°C for 10 minutes, flipping them around the 7-minute mark so they brown evenly. Avoid overcooking, as they'll continue cooking later in the sauce.

If you don't have an air fryer, you can bake the meatballs in the oven for about 12 minutes or brown them in a pan with a little oil on the hob. The goal is to cook them through without drying them out, around 80% done is perfect.

Making the teriyaki sauce

While the meatballs are cooking, I move on to making the teriyaki sauce. It's super simple and made entirely from scratch, just as I like it.

Ingredients for the sauce:

• Minced garlic and ginger
• Soy sauce (dark, light or mix of both)
• Honey
• White wine vinegar
• Cornflour (for thickening)
• Water

I mix all the ingredients in a bowl until well combined. Then I pour the mixture into a pan over medium heat, stirring constantly until the sauce starts to bubble and thicken slightly. Once it reaches the perfect glossy texture, I add the cooked meatballs into the pan and let everything simmer together for about 5-7 minutes.

During this time, I gently stir with a spatula to ensure the meatballs are evenly coated in the rich, sticky teriyaki glaze. Within half an hour, the kitchen smells incredible and your simple but Delicious Teriyaki Meatballs from scratch are ready to serve.

Serving the Teriyaki Meatballs

I serve these glossy, fragrant meatballs on a bed of steaming rice with a few slices of cucumber and baby tomatoes on the side. A little drizzle of extra teriyaki sauce over the top makes it look even more irresistible.

It's such a comforting, hearty dish that always goes down a treat. My daughter loved it so much she even went back for a second round of rice tonight!

If you love this recipe, you'll definitely enjoy my Easy Teriyaki Chicken and Teriyaki Salmon and Prawns too.