Teriyaki Meatballs - Conscious Cooking

Teriyaki Meatballs

Inspired from asian flavours, these teriyaki meatballs are different than your traditional meatballs but are definitely worth trying. They’re absolutely delicious. I’m not a fan of meatballs but, once in a while it’s nice to have, especially when homemade.

The meatballs are made of grass-fed beef, pastured eggs, garlic, ginger and panko bread crumbs. Panko bread crumbs are easy to find and usually used in Japanese cuisine. When I cook with animal products, I always use the best quality as I think it really does make a difference on our health.

The sauce is homemade. It’s made with tamari, local honey, coconut sugar, lime juice, garlic and ginger. It’s easy to make and super flavourful. You make the sauce while the meatballs are cooking and then add on them once cooked.

You can serve the dish with rice noodles, egg noodles, rice, cauliflower rice, mashed potatoes or mashed sweet potatoes, or simply vegetables. There are so many options so it’s up to you based on your preferences. I did vegetables for me only and did egg noodles for the kids as the kids wanted noodles.

Everybody loved them. They’re really good and the recipe makes quiet a lot of meatballs so you will have leftovers and be able to freeze the rest too. Hope you enjoy.

Teriyaki Meatballs

The meatballs are made of grass-fed beef, pastured eggs, garlic, ginger and panko bread crumbs, and are covered with a homemade teriyaki sauce. The recipe makes 34 meatballs
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 8


  • Meatballs
  • 1.5 lbs grass-fed ground beef
  • 4 pastured eggs
  • 4 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • 1 teaspoon unrefined salt
  • Freshly ground black pepper
  • 1 cup panko breadcrumbs
  • Teriyaki Sauce
  • ½ cup tamari
  • ¼ cup local honey
  • ¼ cup coconut sugar or sucanat
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 2 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • Pinch red pepper flakes
  • 1 tablespoon organic cornstarch, arrowroot or kuzu, to thicken
  • 1 tablespoon water


  • Meatballs
  • Put meat out of the refrigerator for 10-15 minutes so it’s less cold.
  • Preheat oven to 400F.
  • Line a large baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, whisk eggs. Whisk in garlic, ginger, salt and pepper.
  • Add in meat and stir to combine.
  • Add in panko breadcrumbs and stir to combine.
  • Form small balls with your hands and place on the baking sheet.
  • Bake for 25 minutes or until cooked through.
  • Sauce
  • While meatballs are in the oven, prepare the sauce.
  • Combine all ingredients in a small saucepan.
  • Whisk to combine and bring to a boil. Reduce heat to low and simmer until meatballs are ready.
  • Then, make a slurry by combine start and water in a small bowl and mix with a spoon or a clean finger to have a clear liquid. Then, add to the sauce and whisk to combine.
  • Serve meatballs over egg noodles, rice noodles, mashed cauliflower, mashed potatoes or simply vegetables if you prefer, and pour sauce on meatballs and around.
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