Teriyaki Meatballs

496

The key to a moist meatball?

 

YOUR EGGS! They act as your binder. If you have a lean meat such as turkey or chicken, and you don’t add in any binder, you’re going to end up with a dry meatballs that will likely fall apart. On the other hand, if you have a fatty meat like the pork we chose for this batch or any ground beef that is fattier than 93% lean and you don’t add in any binder, you’re going to end up with meat crumbles instead of meatballs and while that may work on top of your spaghetti, it isn’t quite what we’re looking for here. Never fear, the recipe below will work for any and all ground meat types, just swap out the pork for whatever you prefer and the rest is just a breeze!

 

Meat? Good. Teriyaki? Good. Put them together? Gooood.

These meatballs are scrumptious! They’re moist, sturdy, and flavorful and can hold up to any sauce or glaze you throw at it! For this particular batch we went with a homemade teriyaki sauce, but you could pair the meatballs with so many other dishes… add to your spaghetti dinner, top some mashed potatoes and cover with gravy, or even glaze them in a sweet jelly (that’s Spencer’s preferred way, he loves him some bacon jam!)

This dish is also very versatile- it can double as an appetizer, be served as a main course, or could make the best side dish to bring to a game-day party… whichever way you choose, you’re taste buds will be thanking you. The actual “meat” portion is pretty interchangeable- Don’t like pork? Opt for Turkey instead (my favorite!) or some good ol’ fashioned ground beef. The herbs in this recipe are going to pair well with any meat you choose, though we did opt for more of an Asian-inspired spice blend. You can always swap out the 5-spice for any other seasoning you’d prefer.

 

 

Note:

The teriyaki glaze is delicious and tastes very similar to the dipping sauce you would get with traditional pot-stickers, so that means it is on the saltier side of the flavor spectrum. Swap out your soy sauce for low-sodium soy sauce if you’d prefer it less salty- it’ll still taste fabulous!

 

 

What you will need for the meatballs:

  • Ground Pork (Or any ground meat)
  • Eggs
  • Breadcrumbs
  • Fresh Ginger (We use the squeeze tube)
  • Minced Garlic
  • Green Onion
  • White Onion
  • Dried Cilantro
  • Dried Basil
  • Chinese 5-spice

For the Teriyaki Glaze:

  • Soy Sauce
  • Fish Sauce
  • Oyster Sauce
  • Minced Garlic
  • Honey
  • Dark Brown Sugar
  • Water
  • Cornstarch

 

 

Teriyaki Meatballs

A Savory teriyaki meatball perfect for an appetizer, snack or to serve as a main course! Moist and delectable, this recipe may become your new favorite.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, hors d'oeuvres, Main Course, Party Dish
Servings 25 Meatballs

Ingredients
  

Meatballs

  • 2 lbs Ground Pork
  • 4 Large Eggs
  • 1 cup Breadcrumbs
  • 1 Tbsp Fresh Ginger
  • 1 Tbsp Minced Garlic
  • 1/3 cup Sliced Green Onions
  • 1/2 cup Finely Diced White Onions
  • 1/2 Tbsp Dried Basil
  • 1/2 Tbsp Dried Cilantro
  • 1/4 tsp Chinese 5-Spice

Teriyaki Sauce

  • 1/3 cup Soy Sauce
  • 5 Drops Fish Sauce
  • 2 tsp Oyster Sauce
  • 1 tsp Minced Garlic
  • 3/8 cup Honey
  • 1/2 cup Dark Brown Sugar
  • 1/4 cup Water Optional- will help to make the sauce less salty if needed
  • 1/2 tsp Cornstarch

Instructions
 

Meatballs

  • Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet with a silicone baking mat or parchment paper.
  • In a large bowl, add all your ingredients and using your impeccably clean hands, mix together until well incorporated. Roll into 2-inch balls and place on your baking sheet. (You can add as many onto the sheet as can fit)
  • Bake the meatballs at 350 degrees Fahrenheit for 25 - 30 minutes. You can begin to make your teriyaki glaze at this point.
  • When meatballs are finished cooking, transfer to a plate prepared with a paper towel to absorb any extra unwanted grease and let cool.

Teriyaki Sauce

  • In a small saucepan, combine all ingredients except for the cornstarch and over medium heat, bring to a rolling boil. Once boiling, add in your cornstarch, reduce heat to low and let the mixture thicken slightly. It will still be somewhat loose, but should have a glaze consistency. If you opted to add in the water, you may need to add in an extra 1/4 - 1/2 tsp cornstarch.
  • Lightly glaze your meatballs with the warm teriyaki sauce, or serve as a dipping sauce, and enjoy!
Keyword Asian, Meatball, Teriyaki

Leave a Reply

Close
A Baker and Her Chef © Copyright 2020. All rights reserved.
Close
%d bloggers like this: