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Teriyaki Meatball Stir-Fry
with bell peppers / carrots / mushrooms

Active: 30 minTotal: 30 min

We have featured teriyaki sauce and meatballs in the past, but we wanted to mix things up a bit with this version that features the combination as a stir-fry. We like bell peppers, carrots and mushrooms in this version, but feel free to adapt it with any vegetables (or a frozen stir-fry mix).



Teriyaki Sauce:
  • Bragg's / coconut aminos - 1/4 cup
  • Vinegar, rice - 2 tsp
  • Water - 1/4 cup + 2 Tbsp
  • Honey - 2 Tbsp
  • Arrowroot powder - 1 tsp
  • Oil, toasted sesame - 1 tsp
Pork Meatballs:
  • Pork, ground - 1 lb
  • Eggs - 1
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Teriyaki Meatball Stir-Fry:
  • Jalapenos (opt) - 1, thinly sliced
  • Carrots - 12 oz, sliced at a bias
  • Bell peppers, any color - 2, thinly sliced
  • Mushrooms, shiitake - 8 oz, sliced (look for pre-sliced)
  • Limes - 1, wedges
  • Pork meatballs (ingredients listed separately) - 1 lb
  • Oil, cooking - 1 Tbsp
  • Hot sauce (opt) - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make meatballs - (Skip if meatballs were made and cooked ahead on Wednesday.) Mix pork, eggs, garlic powder and salt. Form into 1” / 2.5cm meatballs. Place formed meatballs on a sheet pan brushed with some oil and bake at 425F / 218C degrees until cooked through, 15 to 20 minutes. (Can be done 1 day ahead)
  2. Make teriyaki sauce - (Skip if teriyaki sauce was made ahead for Tuesday.) Combine aminos, vinegar, first part of water and honey in a small saucepan. Bring to a boil. Mix arrowroot powder with second part of water (making sure it’s cold). Pour arrowroot powder mixture into saucepan and simmer until sauce has thickened. Remove from heat and stir in toasted sesame oil. (Can be done up to 5 days ahead)
  3. Jalapenos / Carrots / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Mushrooms (if not pre-sliced) / Limes - Prep as directed. Store separately. (Can be done up to 2 days ahead)


  1. Slice meatballs in half.
  2. Heat a wok over medium-high heat. Add cooking oil and then jalapenos, carrots and bell peppers. Saute for 3 minutes until the vegetables start to brown in spots. Add mushrooms and continue cooking until vegetables are tender, ~2 minutes more.
  3. Add in meatballs and teriyaki sauce and continue cooking until meatballs are heated through.
  4. Serve meatball stir-fry topped with some hot sauce and with lime wedges on the side. Enjoy!

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This meal has 30 reviews

Would definitely like to see more on the sandwich than just jalapenos and carrot, but loved how easily this came together. Our jalapeno was crazy spicy so I had to pick it off. Would like another side for this (we had chips).

By: Angela
Posted: Jan 05, 2018
Diet: Original

Loved this! Next time I will quick-pickle additional veggies like radishes and cucumber for the bahn mi.

By: Chloe
Posted: Jan 05, 2018
Diet: Original

I made turkey meatballs and it was delicious.

By: Karen
Posted: Jan 05, 2018
Diet: Paleo

Yummy!! Even the hubby liked it!

By: Charlene
Posted: Jan 05, 2018
Diet: Vegetarian

Where's the cilantro? :(

By: Meaghan
Posted: Jan 05, 2018
Diet: Original

I roasted the tofu and mushrooms so not 100% as written but another favorite.

By: Rachel
Posted: Jan 04, 2018
Diet: Vegetarian