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Teriyaki Meatballs Recipe

Keyword: Beef, Lunch, Pork
Skill: intermediate
Servings: 1

INGREDIENTS

For the Meatballs:

  • 1 lb ground pork + 1 lb ground beef
  • 1/2 cup panko bread crumbs
  • 2 green onion, finely chopped
  • 2 large eggs
  • 2 tsp fresh ginger, cut into smaller pieces
  • 6 medium garlic cloves
  • 1 tsp soy sauce
  • ½ tsp white pepper
  • 2 tsp sesame oil
  • ¼ cup vegetable oil, for frying
  • Toasted sesame seeds, for serving

For the Teriyaki Sauce:

  • ½ cup tamari sauce
  • ¼ cup water
  • 2 tbs brown sugar
  • ¼ cup sugar
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • ¼ cup dry sake
  • 1 tbs cornstarch

INSTRUCTIONS

  1. Combine all of the ingredients in a food processor. Form mixture into meatballs (you can use cookie scoop). Chill at least 1 hour and up to overnight.
  2. Heat vegetable oil in a large skillet over medium high. Add meatballs and cook until browned and cooked through. Set aside.
  3. Teriyaki sauce: In a small pot, combine all ingredients for teriyaki sauce, except sake and cornstarch. Cook on medium-high heat until warm and add sake and cornstarch. Bring to a boil while whisking constantly until dissolved and desired thickness is reached. Do not leave unattended and set aside when done.
  4. Return meatballs to skillet, toss to coat. Serve immediately, topped with sesame seeds.