Costco Teriyaki Meatballs Recipe

These Costco-inspired Teriyaki Meatballs are tender, juicy, and coated in a glossy, homemade teriyaki sauce. Made with fresh ginger, soy sauce, and sesame oil, they’re a weeknight favourite that tastes like takeout — without the cost or the fuss. Serve them over white rice or as bite-sized party snacks.

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Teriyaki Meatballs Ingredients

For the Meatballs:

• 16 oz ground beef (80/20 blend)
• 1 cup panko breadcrumbs
• ¼ cup green onions, finely chopped
• 1 large egg
• 1 tsp freshly grated ginger (or ¼ tsp ground ginger)
• 1 garlic clove, minced
• 1 tsp sesame oil
• ¼ cup milk
• ¼ tsp onion powder
• ¼ tsp black pepper
• 1½ tsp kosher salt

For the Teriyaki Sauce:

• ¼ cup mirin
• ½ tsp garlic powder
• ½ cup light brown sugar, packed
• ⅓ cup soy sauce
• 1 tbsp sesame oil
• 1½ tbsp cornstarch
• 1 medium garlic clove, minced
• ½ tsp fresh grated ginger (or ⅛ tsp ground ginger)

How To Make Costco Teriyaki Meatballs

1. Prep the Oven and Dish: Preheat your oven to 375°F (190°C). Lightly coat a 9×13 baking dish with nonstick spray.
2. Mix the Meatball Ingredients: In a large bowl, gently mix together the ground beef, panko, green onion, egg, ginger, garlic, sesame oil, milk, onion powder, black pepper, and salt. Don’t overmix — it keeps the meatballs tender, not tough.
3. Shape the Meatballs: Using a 2-tablespoon scoop or spoon, shape the mixture into evenly sized meatballs. Place them spaced apart in the baking dish.
4. Bake Until Golden: Bake for 18–23 minutes, or until fully cooked and nicely browned. Meanwhile, get your sauce going.
5. Make the Teriyaki Sauce: In a medium pot over medium-low heat, whisk together the mirin, garlic powder, brown sugar, soy sauce, sesame oil, cornstarch, garlic, and ginger. Stir constantly for 8–10 minutes until thick and glossy.
6. Combine and Serve: Once baked, gently toss the meatballs in the teriyaki sauce until fully coated. Serve warm over rice with steamed broccoli or enjoy as a sweet-savoury party bite.

Recipe Tips

• How do I keep meatballs from getting tough?
  Don’t overmix. Mix just until the ingredients come together, and always use a gentle hand when shaping.
• Can I use store-bought sauce instead?
  Yes, but the homemade version adds a richness and fresh ginger kick that’s hard to beat.
• Why didn’t my sauce thicken?
  You may have skipped the cornstarch or didn’t cook it long enough. Let it bubble for the full 8–10 minutes — it thickens as it cools slightly too.
• I made them once and they were dry — what went wrong?
  You probably baked them too long or used lean meat. Stick with 80/20 beef and don’t exceed 23 minutes.

What To Serve With Teriyaki Meatballs

• Steamed Jasmine or Sushi Rice – The fluffy base soaks up the sweet-savory glaze perfectly.
• Garlicky Broccoli or Snap Peas – Adds crunch and a green contrast.
• Cucumber Salad with Rice Vinegar – For a cooling, crisp side that cuts the richness.

How To Store and Reheat

Fridge:
Store cooled meatballs in an airtight container for up to 4 days.

Freezer:
Freeze fully cooked and sauced meatballs for up to 3 months. Freeze in a single layer first, then transfer to a bag or container.

Reheating Options:

• Microwave: 1–2 minutes, covered.
• Stovetop: Gently reheat in a covered skillet over low heat with a splash of water or broth.
• Air Fryer: 350°F for 4–5 minutes (great for slightly crisp edges).

FAQs