To make teriyaki meatballs from scratch, start by mixing ground beef, egg, breadcrumbs, minced garlic, fresh ginger, and scallions in a bowl. Season with salt and pepper, then roll the mixture into balls. Bake them at 400°F for about 20 minutes or pan-fry them. For the teriyaki sauce, combine soy sauce, granulated sugar, honey, and water in a pan, bring to a boil, then thicken with a corn starch slurry before adding the meatballs.

Traditional teriyaki meatballs are not gluten-free due to soy sauce and breadcrumbs. However, you can make them gluten-free by using gluten-free breadcrumbs and tamari or a gluten-free soy sauce alternative. Always check ingredient labels to ensure they meet your dietary needs.

If you need a substitute for breadcrumbs in teriyaki meatballs, you can use crushed crackers, oats, or even ground nuts. For a gluten-free option, consider using almond flour or gluten-free breadcrumbs to maintain the texture of the meatballs.

To store leftover teriyaki meatballs, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3-4 days or frozen for up to 3 months. When reheating, ensure they are heated thoroughly to enjoy their full flavor.

Teriyaki meatballs pair wonderfully with steamed rice, stir-fried vegetables, or a fresh salad. You can also serve them with noodles or in a wrap for a delicious meal. For a complete Asian-inspired dinner, consider adding edamame or miso soup as sides.