Sticky teriyaki meatballs, or niku dango, are a Japanese meatball recipe coated in a glossy sweet soy glaze for a quick and satisfying meal. This dish usually starts with ground meat mixed with onion, egg, panko, ginger, garlic, soy sauce, or sesame oil to create tender meatballs with deep savory flavor. The meatballs are pan fried, baked, or simmered until cooked through, then tossed in a teriyaki sauce made with soy sauce, mirin, sake, and sugar until the glaze thickens and clings to every piece. As the sauce reduces, it creates a shiny coating with balanced sweetness, saltiness, and umami. The final niku dango works well with steamed rice, vegetables, salad, sesame seeds, or green onion, making it an easy Japanese-style dinner or bento dish with tender texture and sticky teriyaki flavor.
