Go Back

Miso-Enhanced Teriyaki Meatballs

This dish features tender meatballs cooked in a rich teriyaki sauce that is infused with umami flavor from miso. The meatballs develop a juicy interior with a light crust on the outside, while the sauce thickens into a glossy, flavorful glaze coating each bite. The final presentation is a savory, slightly sticky dish with a deep, complex flavor profile.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef preferably 85% lean
  • 1/4 cup panko breadcrumbs
  • 1 large egg beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon miso paste white or red miso
  • 2 cups water
  • 2 tablespoons soy sauce for sauce
  • 1 tablespoon honey for sauce
  • 1 teaspoon cornstarch optional, for thickening

Equipment

  • Mixing bowl
  • Baking sheet
  • Large skillet
  • Whisk
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, panko breadcrumbs, beaten egg, soy sauce, and honey. Mix everything together gently with your hands until just combined—be careful not to overmix to keep the meatballs tender.
  3. Shape the mixture into evenly-sized meatballs, about 1 to 1.5 inches in diameter. Place them spaced apart on the prepared baking sheet.
  4. Bake the meatballs in the oven for about 15-20 minutes, until they are browned and cooked through. You should see a slight crisp on the outside when they’re done.
  5. While the meatballs are baking, prepare the sauce. In a small bowl, whisk together water, soy sauce, honey, and miso paste until the miso dissolves completely and the mixture is smooth.
  6. Pour the sauce mixture into a large skillet and bring to a gentle simmer over medium heat, stirring occasionally. You’ll notice the sauce starting to bubble and become glossy.
  7. If you want a thicker glaze, dissolve the cornstarch in a little cold water and add to the simmering sauce. Stir until the sauce thickens slightly and has a syrupy consistency.
  8. Remove the baked meatballs from the oven and transfer them into the skillet with the simmering sauce. Gently toss or spoon the sauce over each meatball to coat evenly.
  9. Let the meatballs simmer in the sauce for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly around them.
  10. Finish by basting the meatballs with the sauce a final time and then serve immediately. Garnish with chopped green onions or sesame seeds if desired.

Notes

For extra flavor, marinate the meat mixture with a splash of soy and honey for 30 minutes before forming the meatballs. You can also bake or pan-fry the meatballs instead of oven baking for a different texture.