Teriyaki Meatballs
Moist, tender, juicy, Asian spiced meatballs tossed in an easy to make homemade teriyaki sauce!
Servings 40 Meatballs
Calories 107kcal
Ingredients
Meatballs
- 2 Cup Soft Bread Crumbs
- 1 Cup Milk
- 1 Pound Ground Beef
- 1 Pound Ground Pork
- 1 Large Egg Slightly Beaten
- 1 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 2 Teaspoons Dried Ginger
- 1/4 Teaspoon 5 Spice
Teriyaki Sauce:
- 2-3 Tablespoons Cornstarch
- 3/4 Cup ~Divided Water
- 1/2 Cup Soy Sauce
- 1/2 Cup Brown Sugar-Packed
- 1 Tablespoon Sherry
- 1/4 Cup Honey
- 1 Teaspoon Dried Ginger
- 1/2 Teaspoon Garlic Powder
- 1/2 Cup~Divided Green Onions Finely Sliced
- 1 Tablespoon Sesame Seeds
- 1/4 Cup Fresh Cilantro Chopped
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, add bread crumbs and milk. Allow breadcrumbs to sit until milk is absorbed, about 10 minutes. Mash the wet breadcrumb with a fork, breaking up any pieces, until it's like a paste. Add beef, pork, egg, salt, pepper, ginger and 5 spice to bread mixture and combine until all ingredients are evenly distributed. Form into meatballs about 2 inches in diameter and arrange in a single layer on a Silpat or parchment-lined rimmed baking sheet. Bake in preheated oven 20-25 minutes or until meat is cooked thoroughly.
- Meanwhile, make the Teriyaki sauce; in a small bowl, combine 2 tablespoons cornstarch with 1/4 cup of water and whisk until it's smooth and there are no lumps. Set aside.
- In a small saucepan, over medium heat, combine 1/2 cup of water with the rest of the teriyaki sauce ingredients. Bring to a boil, stirring constantly. Add cornstarch and water mixture and continue to boil until sauce thickens, 1-2 minutes.
- Toss cooked meatballs in warm Teriyaki sauce. Sprinkle with green onions and sesame seeds and serve.
Nutrition
Calories: 107kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 308mg | Potassium: 96mg | Fiber: 0g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.8mg