Teriyaki and ginger meatballs with noodles

Filled with fantastic Asian-inspired ingredients, this delicious teriyaki and ginger meatballs recipe is great served with noodles and enjoyed for a flavoursome and easy midweek family meal

By Jennene Plummer
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 270 gram packet ramen noodles
  • 1/2 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 2 420g packets beef meatballs
  • 160 gram teriyaki stir-fry sauce sachet
  • 1/3 cup mirin (sweet Japanese rice wine)
  • 2 tablespoon rice wine vinegar
  • 5 centimetre piece of ginger, sliced
  • 1 bunch Asian greens of choice, chopped
  • 4 spring onions, sliced, plus extra to serve
  • 1 tablespoon sesame seeds, toasted


  • 1
    Cook noodles following packet instructions. Toss in sesame oil and keep warm.
  • 2
    In a wok or large frying pan, heat peanut oil on medium. Cook meatballs in two batches for 4-5 minutes each, tossing, until browned. Transfer to a plate.
  • 3
    Add teriyaki sauce, mirin, vinegar and ginger to pan. Bring to the boil. Return the meatballs to the pan and cook for 4-5 minutes, stirring occasionally, until the sauce is sticky and meatballs are cooked through.
  • 4
    Stir Asian greens, onions and sesame seeds through and cook for 1 minute until greens wilt slightly. Toss noodles through to serve. Sprinkle with extra onion.


Make this even speedier by using a packet of sliced stir-fry veges from the frozen section of your supermarket.