Pork Meatball Teriyaki

This is a simple tasty dish that goes beautifully with cooked rice, noodles, salad. Try to get the meatball teriyaki on its own with veggies. if you like low-carb in someday.

By Vickypee  I  Updated on April 30, 2024

Jump To RecipePork Meatball Teriyaki

Think of a delicious pork meatball 3 boxes in the fridge at all week. You’ll get hooked on how easy it is to turn them into a perfect lunch, or dinner. All you have to do is meal-prep and reheat. They’re tasty and versatile.

While these meatballs are not made in traditional preparation, my family love them with the teriyaki sauce and veggies stir-fry make these bowl crunchy and colorful.

The ball mixture can be prepared in advance without a lot of effort, and did I mention fast, easy, and delicious.


  • Use other veggies: chunks carrot, red onions, different color of bell peppers, or other veggies you’d like.

Meal Prep Idea

Divide the meatball stir fry among 4 meal prep containers, keeping the rice in separate containers. To serve, reheat the rice and balls in the microwave for 2 to 3 minutes, then assemble the bowls.

*Make homemade teriyaki sauce up to 2 days in advance and store them in a tightly container in the refrigerator.

Double Down: Ready To Go Freezer

This recipe is easily double for freezing. You can bring the extra for lunch and enjoy it on its own. Over greens or soup top of those cooked grains you’re stocking in the refrigerator.

    Combine the ingredients into a food process or a large bowl.

    Combine the ingredients into the large bowl and scoop out 1 tablespoon of the meat mixture.

    Scoop out  1-tablespoon portions of the meat mixture and roll them into neat balls.

    To brown the meatballs in a large pan.

    To Brown the meatballs heat ¼ cup vegetable oil in a large pan over medium-high heat. Working in bathes, add some meatballs to the pan. And cook them on all sides until they have great color in the surface and are fully cooked for about 5 to 6 minutes. Drain the meatballs on paper towels when they’re done.

    Line up the cooked meatballs on baking sheet.

    Line up  the cooked meatballs on clean parchment paper-lined baking sheet. Place them in the freezer, uncovered, for 30 to 45 minutes, or until they’re frozen and firm on the surface.

    Place into 20 to 25 meatballs each.

    Then just pop them into 20 to 25 meatballs each bag. And frozen them immediately. You can bring them to whip up the sauce, over greens or soup top of those cooked grains you’re stocking in the refrigerator.


    Pork Meatball Teriyaki

    Makes 4 To 5 Servings


    Pork meatballs

    • 500g lean pork mince
    • ¼ cup butter milk
    • 1 teaspoon soy sauce
    • ¼ teaspoon sea salt
    • ¼ teaspoon brown sugar
    • ½ teaspoon freshly ground black pepper
    • 3 garlic cloves, crushed
    • 1 large egg
    • ⅛ cup chopped parsley  
    • ¼ cup  finely chopped onion
    • ½ cup teriyaki sauce, plus extra for serving
    • Vegetable oil, for frying

    Roasted Vegetables

    • 1 small head cauliflower, cut into 1-inch florets
    • 150g mini rainbow peppers, cut into ½ -inch pieces
    • 1 small broccoli florets, cut into bite-size pieces
    • 120 baby corn, roughly chopped to bite-size pieces
    • good amount of salt
    • a pinch of black pepper
    • 1 teaspoon olive oil
    • 1 garlic clove, crushed


    • 3 cups cooked jasmine rice


    1. Combine all the pork meatball ingredients, except the vegetable oil, teriyaki sauce in a food processer and blend to mix thoroughly.
    2. Transfer the mixture into large blow then cover them with a plastic wrapping and let them firm up in a fridge for 12 hours or overnight.
    3. If you don’t have time, here is the quick: form the mixture into 1-tablespoon portion and roll them into the balls. Place them on parchment-paper baking sheet, then put the sheets in the freezer for about 10 minutes to firm up before frying.

    To prepare vegetable:

    1.  preheat the oven to 400 ˚F
    2. Arrange all the vegetables on the baking sheet and drizzle with the olive oil, add a sprinkling of salt and pepper.
    3. Use your fingers to spread everything out, then pop the pan in the oven roast for 20 minutes.
    4. Removing the pan and tossing them halfway through.
    5. When the veggies are browned around the edges, they’re ready.

    To brown the balls:

    1. scoop out 1-tablespoon portion of the pork mixture and roll them into neat balls.
    2. And cook them on all sides until they great color on the surface and fully cooked inside, about 5 to 6 minutes.
    3. Remove them and let them drain on a fresh paper towel.
    4. Immediately throw the ball into the pan and toss it into the teriyaki sauce, carefully stir it around to coat. Then add the roasted veggies, tossing stir well.
    5. Divided between the bowls, over a spoon of rice. For extra flavor, serve with a teaspoon spoon of teriyaki sauce, to finish.
    Pork Meatball Teriyaki with Cooked Rice on The Side

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    Hi, I'm Vickypee

    The happy contents in life. Here you’ll find recipes and inspirations as well as creating more enjoyable life in and out of the kitchen. A must-have for fast weeknight dinners stand always look yummy.

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