Perfect Teriyaki Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sticky-sweet teriyaki meatballs made with ground beef and a homemade glaze of coconut aminos, honey, garlic, and ginger. Tender inside, glazed outside, with sesame and green onion. Serve hot as an appetizer or main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ½ cup coconut aminos (or ¼ cup tamari or soy sauce + ¼ cup water)
- ⅔ cup water
- 2 tablespoons honey (omit for Whole30)
- 2 cloves garlic, finely minced or grated (or ½ teaspoon garlic powder)
- 1 teaspoon grated and peeled fresh ginger (or ¼ teaspoon ground ginger)
- 2 teaspoons toasted sesame oil
- 1 tablespoon corn starch (or 1 ½ teaspoon arrowroot starch for Whole30) mixed with 2 tablespoon water
- 1 teaspoon avocado oil or olive oil
- 6 green onions, sliced; green and white parts separated
- 2 pounds lean ground beef
- 3 tablespoons Homemade Teriyaki Sauce (recipe above)
- ½ teaspoon fine salt
- ½ teaspoon black pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1462mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 370mg
- Calcium
- 22mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1462MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.