These teriyaki meatballs are baked until golden brown and tender then tossed with sautéed bell peppers and a sweet and tangy teriyaki sauce!
Add ground beef, breadcrumbs, egg, pepper, salt, onion, ginger and garlic to a large mixing bowl. Mix with your hands or with a spoon until combined.
Portion heaping tablespoon size meatballs onto the prepared baking sheet. I got about 26 meatballs.
Place the meatballs on the bottom rack of the oven and bake at 400 degrees for 15-20 minutes flipping halfway through.
Add oil to a large skillet over medium high heat. Toss in the bell peppers and cook for 3-4 minutes. Then, stir in the garlic and ginger and cook for another 2 minutes.
Add in the soy sauce, water, brown sugar, rice wine vinegar and sesame oil to the pan. Bring to a simmer. Whisk 1 tbsp water and 1 tbsp cornstarch together in a small bowl - add that to the sauce and simmer until thickened 1-2 minutes.
Stir in the meatballs and toss to coat them in the sauce. Top with sesame seeds and green onions if desired.
Serve as an appetizer with toothpicks or to make it a meal serve over rice!