Teriyaki meatballs, or niku dango, are a Japanese-style meatball recipe that turns juicy ground meat into a glossy sweet savory dish with sticky sauce. The meatballs are usually made with ground pork, chicken, or beef mixed with onion, egg, panko, ginger, garlic, soy sauce, and simple seasoning so they stay tender while cooking. After pan frying or baking, they are coated in teriyaki sauce made from soy sauce, mirin, sake, and sugar until the glaze thickens and clings to every piece. The sauce gives the meatballs deep umami, gentle sweetness, and a shiny finish that works well with steamed rice. The final niku dango is easy to serve for dinner, bento boxes, lunch bowls, or party plates with vegetables, noodles, miso soup, or Japanese pickles.
