When I started experimenting with traditional teriyaki, I wanted to break free from the usual garlic and ginger. Instead, I added a splash of miso to the sauce, which transformed the flavor into something umami-rich and unexpectedly complex. The smell of that simmering sauce—soy, honey, and that salty tang—fills the kitchen with nostalgia but also a touch of innovation.

These meatballs aren’t just an easy dinner; they’re a moment to pause and enjoy how small tweaks can make a big difference. As the spoon clinks on the pot, I notice how each batch carries a different hint of sweetness or saltiness, depending on the day. It’s a reminder that cooking is truly about experimentation and finding what makes your taste buds sing.

**WHY I LOVE THIS RECIPE?**

I love how a tiny splash of miso deepens the sauce with umami richness.
The texture of the meatballs—juicy with a slight crust—reminds me of childhood comfort food.
It’s a cozy, nostalgic dish perfect for chilly evenings or busy nights.
Because the sauce caramelizes just right, every bite feels like a small celebration.
Plus, it’s a crowd-pleaser with a personal twist I’m proud to serve.

Right now, it feels especially meaningful—home cooking that offers both comfort and a little bit of culinary adventure. The dish’s simplicity makes it accessible, but the unexpected ingredients turn it into something special.

As the last meatball lands in the sauce, I can’t help but reflect how food like this keeps traditions alive while encouraging little moments of creativity. It’s imperfect and flavorful—a perfect balance of chaos and control in the kitchen.

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.

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Prep Time 15

Cook Time 25

Total Time 40

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

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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.
Shape the mixture into evenly-sized meatballs, about 1 to 1.5 inches in diameter. Place them spaced apart on the prepared baking sheet.
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.
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.
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.
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.
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.
Let the meatballs simmer in the sauce for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly around them.
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.

These Teriyaki Meatballs are more than just a quick meal. They’re proof that small changes can bring new life to familiar flavors. The simmering sauce, the chewy meat, the slight glaze—each part is a reminder of why I love to cook.

Even as seasons change and trends come and go, dishes like this remain grounding. They’re honest, straightforward, and full of personal history. That’s what makes this recipe worth keeping in the rotation, year after year.

Theo Granger

Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.

If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.