Teriyaki Meatballs
These saucy teriyaki meatballs smothered in a sweet teriyaki sauce are a crowd-pleaser whether served as an appetizer or dinner on a busy weeknight.
Servings: 32 meatballs
Calories: 70kcal
Ingredients
Teriyaki Sauce
- 1 ½ cups cold water
- ½ cup low sodium soy sauce, regular soy sauce can be substituted
- ⅓ cup light brown sugar, tightly packed
- 3 tablespoons cornstarch
- 1 tablespoon rice wine vinegar
- 1 ½ teaspoons ginger root, freshly grated
Meatballs
- 2 pounds lean ground beef (I used 88/12 blend)
- ⅔ cup panko bread crumbs
- ¼ cup sweet yellow onion, finely diced
- 2 extra-large eggs
- 3 tablespoons whole milk
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon ginger root, freshly grated
- 1 tablespoon olive oil, extra virgin
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
Teriyaki Sauce
- In a 3 to 4 quart saucepan over medium high heat, whisk in the water, low sodium soy sauce, light brown sugar, cornstarch, rice wine vinegar and fresh grated ginger.
- Continue whisking constantly until the sauce thickens to a gravy consistency, this should take about 5 to 6 minutes. Remove from heat.
Meatballs
- Line a baking sheet with parchment paper.
- Add the ground beef to a large mixing bowl.
- Mix in the panko bread crumbs, onion, eggs, whole milk, kosher salt, cracked black pepper and ground ginger until completely combined.(You can use either a wooden spoon or your hands to mix the meatball ingredients together. I recommend wearing nitrile gloves when handling raw meat)
- Use a 1 ½ tablespoon scoop for the meatballs.
- Roll the meatballs into round balls and place on the lined baking sheet.
- In a 10 to 12 inch nonstick skillet over medium high heat, add the extra virgin olive oil.
- Once the oil is heated add the meatballs. Use kitchen tongs to turn the meatballs to brown on all sides for about 7 to 8 minutes.
- Reduce the heat to medium and spoon the teriyaki sauce over the meatballs.
- Simmer the coated meatballs for about 8 to 10 minutes, turning the meatballs occasionally to ensure they do not burn. (The internal temperature of the meatballs should be 160°F using a meat thermometer)
- Garnish with the thinly sliced green onions and toasted sesame seeds.
Notes
- Ground ginger can be substituted for the freshly grated ginger. The grated ginger adds that extra bit of flavor that is worth the effort of grating.
- Regular soy sauce can be substituted for the low sodium soy sauce, just be aware that it will have a much saltier flavor.
Nutrition
Calories: 70kcal | Carbohydrates: 4g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 251mg | Potassium: 129mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
