Name: Teriyaki Meatballs with Spicy Miso Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 250 g ground pork (20% fat recommended for juiciness); 250 g ground beef; 60 g breadcrumbs (fresh bread roll blended in a food processor); 1 egg; 1 generous pinch flaky salt; Ground black pepper, to taste; 1 tbsp vegetable oil; 3 tbsp light soy sauce; 3 garlic cloves, minced; 1/2 inch ginger, minced; 1/2 tbsp brown sugar; 1 tbsp rice wine vinegar; 1 tbsp butter; 2 garlic cloves, minced; 1/2 tbsp miso paste; 300 ml single cream; 1 tbsp sriracha (adjust to taste); 1 tsp light soy sauce; 1/2 tsp brown sugar; 2 portions Thai jasmine rice, cooked and hot; 10 g chives, finely sliced; Black sesame seeds, for garnish; 4 tsp chili oil (optional)

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Introduction

These Teriyaki Meatballs with Spicy Miso Sauce deliver a perfect balance of savory and spicy flavors. Juicy meatballs simmered in a sweet and tangy teriyaki glaze pair beautifully with a creamy, spicy miso sauce. Serve over fragrant jasmine rice for a comforting and satisfying meal.

Teriyaki Meatballs with Spicy Miso Sauce Recipe - Recipe Image

Ingredients

250 g ground pork (preferably with 20% fat for juiciness)
250 g ground beef
60 g breadcrumbs (from fresh bread roll, blended)
1 egg
3 tbsp light soy sauce
3 garlic cloves, minced
1/2 inch ginger, minced
1/2 tbsp brown sugar
1 tbsp rice wine vinegar
1 tbsp butter
2 garlic cloves, minced
1/2 tbsp miso paste
300 ml single cream
1 tbsp sriracha (adjust for spice preference)
1 tsp light soy sauce
1/2 tsp brown sugar
2 portions Thai jasmine rice, cooked and hot
10 g chives, finely sliced
4 tsp chilli oil (optional)

Instructions

Step 1: In a large bowl, combine the ground pork, ground beef, breadcrumbs, egg, a generous pinch of flaky salt, and a grind of black pepper. Mix well and form into about 16 meatballs.
Step 2: Heat 1 tbsp vegetable oil in a large frying pan over medium heat. Add the meatballs and fry for 3 minutes on each side until golden brown but still raw inside.
Step 3: In a bowl, mix the 3 tbsp soy sauce, minced garlic, minced ginger, brown sugar, and rice wine vinegar to make the teriyaki sauce. Pour the sauce into the pan with the meatballs, stir to coat, cover with a lid, and reduce heat. Simmer for 10 minutes until meatballs are fully cooked.
Step 4: While the meatballs cook, melt butter in a separate pan over medium heat. Add the minced garlic and miso paste, stirring until a paste forms. Pour in the single cream, sriracha, 1 tsp soy sauce, and 1/2 tsp brown sugar. Stir and simmer gently until ready to serve. Adjust seasoning to taste.
Step 5: Serve the meatballs over cooked jasmine rice. Spoon over the spicy miso sauce, then garnish with sliced chives and optional chilli oil. Enjoy!

Tips & Variations

For extra juiciness, choose ground pork with higher fat content, around 20%.
If you prefer less heat, reduce or omit the sriracha and chilli oil.
Use black sesame seeds as an additional garnish for crunch and flavor.
Substitute single cream with coconut cream for a dairy-free variation.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. Keep rice separate and reheat just before serving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them raw for a few hours before cooking. Alternatively, cook them fully and store, then reheat when ready to serve.

What can I use instead of Thai jasmine rice?

Any fragrant long-grain rice like basmati works well. You could also serve the meatballs with noodles or steamed vegetables for a lighter option.