These Teriyaki Meatballs with Spicy Miso Sauce are one of the best dishes I've made recently. I'm so excited to share the recipe with you! The meatballs are juicy and light, sweet and salty from the teriyaki sauce, and delicious topped with the creamy spicy miso dressing. Served with a side of rice, I hope you love this dish as much as I do!
I love serving these teriyaki meatballs with thai jasmine rice, but you could serve them with noodles, or a big side of fried veggies!
Fan of meatballs? Why not try out my Greek-style meatballs, air fryer turkey meatballs or these air fryer chicken meatballs!
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What is Teriyaki Sauce?
Teriyaki sauce is a Japanese condiment traditionally made from soy sauce, sugar, mirin (a sweet rice wine), combined with garlic and ginger. It's a sweet and salty sauce that is totally delicious. It's known for creating a glossy glazed finish when frying or grilling...which is exactly what we'll get when frying up our teriyaki meatballs!
It's very easy to buy teriyaki sauce from supermarkets nowadays, but I love making my own...it's really simple and is customisable to your taste compared to store-bought versions which I often find to be way too sweet and quite synthetic.
Ingredients and Substitutions
For the meatballs:
- A combination of ground pork and beef.
- Breadcrumbs - I just bought a bread roll and blended it up into fresh breadcrumbs.
- Egg - this helps combine our meatballs together.
For the homemade teriyaki sauce:
- Soy sauce - I use light soy sauce which provides a milder flavour than dark soy sauce.
- Garlic - fresh garlic is best for this.
- Ginger - once again, we want to use fresh ginger for the best flavour.
- Brown sugar - light or dark brown sugar is fine! If you've only got white sugar, honey, or maple syrup, they're fine too!
- Rice wine vinegar - this adds tang and acidity. You can use mirin if you have it.
For the spicy miso sauce:
- Butter
- Garlic
- Miso - I use white miso as it's milder than red miso. You can use a mixture of the two if you'd like!
- Single or light cream - you can use double or full-fat cream if you'd like but I don't feel like it's necessary.
- Sriracha - this is our spicy element. You could alternatively use gochujang.
- Light soy sauce
- Brown sugar - you can use white sugar, honey, or maple syrup if you'd prefer.
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: In a large bowl, combine the ground pork, ground beef, breadcrumbs, egg, a generous pinch of flaky salt and grinding of black pepper. Form into meatballs, I made around 16.
Step 2: Place a large frying pan/skillet on medium heat and drizzle with 1 tablespoon vegetable oil. Once hot, add in the meatballs and fry on each side for 3 minutes until golden brown.
Ingredients and Substitutions
Step 3: Make the teriyaki sauce in a bowl by combining the soy sauce, minced garlic, minced ginger, brown sugar, and rice wine vinegar. Stir to combine, then pour it into the meatball pan and stir to coat the meatballs. Reduce the heat to avoid burning the sauce, and place on a lid. Cook for a further 10 minutes or until the meatballs are no longer raw in the centre.
Step 4: Meanwhile, in a separate pan, add in the butter and place on medium heat. Next up, add in the minced garlic and miso paste. Stir to combine until a paste forms with the butter and the garlic, then add in the single cream, sriracha, soy sauce, and brown sugar. Stir and leave to simmer on low heat until the meatballs are cooked through. Taste the miso sauce and adjust seasoning based on your preferences.
Step 5: Divide your cooked rice between bowls and top with the teriyaki meatballs, spicy miso dressing, sliced chives, black sesame seeds, and optionally some chilli oil. enjoy my friends!
What To Do with Leftovers
Storage: place cooled leftovers in a Tupperware and place in the fridge for up to 3 days.
Freezing: once again, place leftovers in Tupperware and place into the freezer (don't forget to label with date and contents). Freeze for up to 3 months, then leave to defrost in the fridge overnight before reheating.
Reheating: lid ajar, place your tupperware into the microwave and heat until piping hot.
FAQs
Yes, you can. I'd recommend using pork if you just want to use one. But the combination of both provides the perfect balance of texture and flavour.
Yes, for sure! I just love making homemade teriyaki sauce because it's super easy and tastes delicious.
I love serving it with steamed pak choi, edamame beans, fried beans, or fried broccoli.
If you tried this Teriyaki Meatballs with Spicy Miso Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Teriyaki Meatballs with Spicy Miso Sauce
Ingredients
For the meatballs
- 250 g ground pork the higher the fat content, the juicier the meatballs (I go for 20% fat).
- 250 g ground beef I bought a pre-made pork and beef combination.
- 60 g breadcrumbs fresh bread roll and blend in a food processor
- 1 egg
For the homemade teriyaki sauce
- 3 tablespoon light soy sauce
- 3 garlic cloves minced
- ½ inch ginger minced
- ½ tablespoon brown sugar
- 1 tablespoon rice wine vinegar
For the spicy miso sauce
- 1 tablespoon butter
- 2 garlic cloves minced
- ½ tablespoon miso paste
- 300 ml single cream
- 1 tablespoon sriracha add more if you like spice!
- 1 teaspoon light soy sauce
- ½ teaspoon brown sugar
Extra
- 2 portions thai jasmine rice cooked and hot
- 10 g chives finely sliced
- 4 teaspoon chilli oil optional
Instructions
- In a large bowl, combine the ground pork, ground beef, breadcrumbs, egg, a generous pinch of flaky salt and grinding of black pepper. Form the mixture into meatballs - you should be able to create around 16 meatballs.
- Place a large frying pan/skillet on medium heat and drizzle with 1 tablespoon vegetable oil. Once hot, add in the meatballs and fry on each side for 3 minutes until golden brown (the inside won't be cooked).
- Make the teriyaki sauce in a bowl by combining the soy sauce, minced garlic, minced ginger, brown sugar, and rice wine vinegar. Stir to combine, then pour it into the meatball pan and stir to coat the meatballs. Reduce the heat to avoid burning the sauce, and place on a lid. Cook for a further 10 minutes or until the meatballs are no longer raw in the centre.
- Meanwhile, in a separate pan, add in the butter and place on medium heat. Next up, add in the minced garlic and miso paste. Stir to combine until a paste forms, then add in the single cream, sriracha, soy sauce, and brown sugar. Stir and leave to simmer on low heat until the meatballs in the other pan are cooked through. Taste the miso sauce and adjust seasoning based on your preferences.
- Divide your cooked rice between bowls and top with the teriyaki meatballs, spicy miso dressing, sliced chives, black sesame seeds, and optionally some chilli oil. enjoy my friends!
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