Teriyaki Meatballs

A big batch of ground beef meatballs with water chestnuts and ginger, simmered in white wine and broth and finished in a sweet teriyaki-style sauce. Serves 10.

Steaks searing on a grill
  • Prep 30 min
  • Cook 50 min
  • Total 1 hr 20 min
  • Yield 10 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

This recipe makes enough for a party or several dinners. The meatballs get a little crunch from chopped water chestnuts and warmth from ground ginger, and they stay moist thanks to bread crumbs soaked in milk and eggs.

After browning, they simmer in white wine and beef broth, then finish in a sweet and tangy sauce of sugar, vinegar, soy sauce and broth thickened with cornstarch. Serve over rice or noodles, or from a chafing dish as an appetizer.

Ingredients

Meatballs

  • 3 pounds ground beef
  • 3/4 cup chopped onion
  • 3/4 cup chopped water chestnuts
  • 1 1/2 cups soft bread crumbs
  • 3 eggs
  • 3 teaspoons salt
  • 1/4 teaspoon ground ginger
  • 3/4 cup milk
  • 3 tablespoons shortening or vegetable oil

Simmering liquid

  • 1 1/2 cups white wine
  • 1 1/2 cups beef broth

Teriyaki sauce

  • 1/4 cup plus 2 tablespoons cornstarch
  • 3/4 cup sugar
  • 3/4 cup vinegar
  • 3 tablespoons soy sauce
  • 4 to 6 cups beef broth

Instructions

  1. Mix. In a large bowl, mix the ground beef, onion, water chestnuts, bread crumbs, eggs, salt, ginger and milk just until combined.
  2. Shape. Shape the mixture into 1 1/2-inch balls.
  3. Brown. Divide the shortening between 2 large skillets and melt over medium heat. Brown the meatballs on all sides. Drain off the fat.
  4. Simmer. Add the wine and 1 1/2 cups beef broth, dividing them between the skillets. Simmer for 30 minutes.
  5. Mix the sauce. In a bowl, mix the cornstarch and sugar. Stir in the vinegar, soy sauce and the remaining broth until smooth.
  6. Thicken. Pour half of the sauce mixture into each skillet. Cook over medium heat, stirring constantly, until it thickens and boils. Boil and stir for 1 minute.
  7. Serve. Serve the meatballs hot in the sauce.

Tips

  • Start with 4 cups of broth in the sauce for a thicker glaze. Add more if you want it thinner.
  • Canned water chestnuts are sold in the Asian foods aisle. Drain and chop them before measuring.
  • The recipe halves easily if you want only one skillet's worth.

Questions about this recipe

Can I freeze teriyaki meatballs?
Yes. Cool the cooked meatballs and sauce, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator and reheat gently.
What can I use instead of white wine?
Use additional beef broth plus 1 tablespoon of rice vinegar.
How big should the meatballs be?
About 1 1/2 inches for a main dish. Make them 1 inch for appetizers and reduce the simmering time slightly.

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