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98% would make again

Teriyaki Meatballs

by Matthew Johnsonfeatured in Party Meatballs 4 Ways

Ingredients

for 40 meatballs

Meatballs

  • 1 lb ground beef (455 g)
  • 1 lb ground pork (455 g)
  • 1 cup panko breadcrumbs (50 g)
  • ½ cup onion (75 g), finely minced
  • ¼ cup fresh parsley (10 g), finely chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • kosher salt, to taste
  • pepper, to taste

Teriyaki Sauce

  • ½ cup mirin (120 mL)
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 cup soy sauce (235 mL)
  • ½ cup sugar (100 g)
  • sesame seed, to serve
  • 2 tablespoons fresh scallion, chopped, to serve

Nutrition Info

Shop ingredients with
    Calories 89
    Fat 4g
    Carbs 4g
    Fiber 0g
    Sugar 2g
    Protein 7g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 425°F (220°C).
  2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  4. Bake meatballs for 15 minutes, until golden brown. Set aside.
  5. In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes.
  6. Add the meatballs and coat them with the sauce.
  7. Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve!
  8. Enjoy!