Never thought to make a meatball 'Asian-inspired' by adding Teriyaki sauce, great idea !! I usually only make it the 'Italian' way by searing and then finishing the cooking in the tomato-based pasta sauce itself.

When I make my meatballs I usually try to keep the ingredients to a minimum as well to let the meat shine through (guess it depends on the quality)...I use mince, garlic, salt and pepper, 1 egg, freshly grated parmesan cheese and also finely chopped sopressa salami (adds more flavour!). Do you add milk to help keep the meatballs moist? (I guess similar to how people add white bread + milk into meatloaf!)