March 17, 2015

Teriyaki Meatballs

Another pinterest recipe success!  These were super yum!  My kids liked them too!  Though Trevan didn't want the sauce (surprise, surprise), and Jonah only wanted the sauce on his rice.  This is a super cheap recipe if you have the ingredients on hand like I did.  However if you have to go buy the flavored oil and vinegar it's going to make it a bit pricey that first time you make it.  I didn't use the green onions and next time I'll double the entire recipe, this was not enough to feed my family. 

Teriyaki Meatball Recipe
Recipe from HERE

  • 1 lb. ground pork
  • 1 large egg
  • ½ cup plain breadcrumbs
  • 1 clove garlic, minced
  • 2 inches fresh ginger
  • ½ tsp soy sauce
  • 2 whole green onions (I used a sprinkle of onion powder)
  • 10-15 cranks freshly cracked black pepper
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • ½ Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 2 inches fresh ginger
  • 2 Tbsp corn starch
  • 1 Tbsp sesame seeds
  • 2½ cups dry jasmine rice
  • 3¾ cups water
  • 2 whole green onions
  1. Place the ground pork in a large bowl. Peel the ginger and then grate it using the tiny holed cheese grater into the bowl. Mince the garlic, slice the green onions (or sprinkle onion powder), and add them to the bowl. Add the egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients really well until it is all evenly combined (clean hands work best).
  2. Cover a baking sheet with foil. Place a rack over the foil.  Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the rack as you roll them. Bake in the preheated oven at 400 degrees until golden brown (recipe said about 35-40 minutes, but mine didn't take as long).
  3. While the meatballs are in the oven, begin cooking the rice according to the package directions, I use my rice cooker.  If you don't have one, you really should get one.
  4. While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
  5. Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
  6. When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. 
  7. Serve meatballs over rice, then sprinkle sesame seeds and a few sliced green onions over top.
  8. Enjoy!

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