Teriyaki Meatballs

These sweet teriyaki meatballs are great as an appetizer or served over rice. The sesame seeds add nice flavor and texture.

Teriyaki Meatballs

Yields about 35 meatballs

Ingredients

Meatballs:

  • 1 pound (450 g) ground beef
  • 1 pound (450 g) ground pork
  • 1/2 cup (45 g) bread crumbs
  • 2 large egg yolks
  • 2 green onions, thinly sliced
  • 2 cloves garlic, pressed
  • 1 Tablespoon freshly grated ginger
  • 1 teaspoon soy sauce
  • 1/2 teaspoon pepper
  • sesame seeds, for garnish

Teriyaki Sauce:

  • 1 Tablespoon cornstarch
  • 1/4 cup (60 mL) soy sauce
  • 1/4 cup (50 g) brown sugar, packed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 Tablespoons (30 mL) honey
  • Add a couple of dashes of crushed red pepper to spice things up (optional)

Directions

Preheat oven to 400 degrees F (200 C). Coat a rimmed baking sheet with oil.

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.

In a large bowl, combine ground beef, ground pork, breadcrumbs, egg yolks, green onions, garlic, ginger, soy sauce and pepper. Using a spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 35 meatballs.

Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes. Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds.

Slightly adapted from damndelicious.net

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