Sweet Potato & Pork Teriyaki Meatballs
Juicy ground pork meatballs packed with finely grated sweet potato for natural sweetness and moisture, baked to perfection, and coated in a sticky, savory-sweet homemade teriyaki glaze.
Equipment
- Baking sheet
- Parchment paper
- Box grater
- Large mixing bowl
- Medium saucepan
- Whisk
Ingredients
Meatballs
- 1 lb Ground pork — Preferably 80/20 blend for juiciness
- 1 cup Sweet potato — Peeled and finely grated
- 0.5 cup Panko breadcrumbs
- 1 large Egg — Lightly beaten
- 3 tablespoons Scallions — Finely chopped, plus extra for garnish
- 1 tablespoon Fresh ginger — Minced or grated
- 2 cloves Garlic — Minced
- 1 tablespoon Soy sauce — Low sodium preferred
- 1 teaspoon Toasted sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper — Freshly ground
Teriyaki Glaze
- 0.33 cup Soy sauce — Low sodium
- 0.33 cup Water
- 0.25 cup Brown sugar — Packed
- 2 tablespoons Mirin — Sweet rice wine
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger — Grated
- 1 clove Garlic — Minced
- 1 tablespoon Cornstarch — Mixed with 1 tbsp cold water to make a slurry
- 1 tablespoon Sesame seeds (optional) — For garnish
Meatballs
| 1 lb | Ground pork | Preferably 80/20 blend for juiciness |
| 1 cup | Sweet potato | Peeled and finely grated |
| 0.5 cup | Panko breadcrumbs | |
| 1 large | Egg | Lightly beaten |
| 3 tablespoons | Scallions | Finely chopped, plus extra for garnish |
| 1 tablespoon | Fresh ginger | Minced or grated |
| 2 cloves | Garlic | Minced |
| 1 tablespoon | Soy sauce | Low sodium preferred |
| 1 teaspoon | Toasted sesame oil | |
| 0.5 teaspoon | Salt | |
| 0.25 teaspoon | Black pepper | Freshly ground |
Teriyaki Glaze
| 0.33 cup | Soy sauce | Low sodium |
| 0.33 cup | Water | |
| 0.25 cup | Brown sugar | Packed |
| 2 tablespoons | Mirin | Sweet rice wine |
| 1 tablespoon | Rice vinegar | |
| 1 teaspoon | Fresh ginger | Grated |
| 1 clove | Garlic | Minced |
| 1 tablespoon | Cornstarch | Mixed with 1 tbsp cold water to make a slurry |
| 1 tablespoon | Sesame seeds (opt.) | For garnish |
Instructions
-
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
~5 minUsing parchment paper prevents the meatballs from sticking and makes cleanup much easier. -
In a large mixing bowl, combine the ground pork, grated sweet potato, panko breadcrumbs, beaten egg, scallions, ginger, garlic, soy sauce, sesame oil, salt, and pepper. Use your hands to mix gently until just combined.
~5 minDo not overmix the meat, or the meatballs will become tough. -
Form the mixture into 1.5-inch meatballs (about 20 total) and place them evenly spaced on the prepared baking sheet.
~10 minLightly wet or oil your hands to prevent the mixture from sticking while rolling. -
Bake in the preheated oven for 18-22 minutes, or until the meatballs are browned and cooked through (internal temperature reaches 160°F).
~20 minFor a crispier exterior, broil for the last 2-3 minutes of baking. -
While the meatballs bake, prepare the glaze. In a medium saucepan, whisk together the soy sauce, water, brown sugar, mirin, rice vinegar, ginger, and garlic. Bring to a gentle simmer over medium heat.
~5 min -
Stir the cornstarch slurry into the simmering sauce. Continue to cook for 1-2 minutes, stirring constantly, until the sauce has thickened and is glossy. Remove from heat.
~2 minIf the sauce gets too thick, add a splash of warm water to thin it out. -
Transfer the baked meatballs directly into the saucepan with the teriyaki glaze. Gently toss to coat all the meatballs evenly in the sauce.
~2 min -
Serve the meatballs hot, garnished with sesame seeds and extra sliced scallions. Perfect over steamed rice or noodles.
~1 min
Tips & Storage
- Squeeze out excess moisture from the grated sweet potato if it seems overly wet to ensure the meatballs hold their shape.
- Ground chicken or turkey can be substituted for the pork for a leaner option.
- Double the glaze recipe if you like extra sauce to serve over rice and vegetables.
- Storage: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water. Meatballs can also be frozen for up to 3 months.