Description
Savory teriyaki meatballs coated in a rich, glossy sauce with hints of ginger and sesame. Perfect as an appetizer or party dish with bold Asian-inspired flavors.
Ingredients
- 1 1/2 cups cold water
- 1/2 cup low sodium soy sauce
- 1/3 cup light brown sugar, tightly packed
- 3 tablespoons cornstarch
- 1 tablespoon rice wine vinegar
- 1 1/2 teaspoons fresh ginger root, grated
- 2 pounds lean ground beef
- 2/3 cup panko bread crumbs
- 1/4 cup sweet yellow onion, finely diced
- 2 extra-large eggs
- 3 tablespoons whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon fresh ginger root, grated
- 1 tablespoon extra virgin olive oil
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- In a 3 to 4 quart saucepan over medium-high heat, whisk together water, soy sauce, brown sugar, cornstarch, rice wine vinegar, and grated ginger.
- Continue whisking constantly until the sauce thickens to a gravy-like consistency, about 5 to 6 minutes. Remove from heat.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, panko bread crumbs, onion, eggs, milk, salt, pepper, and grated ginger until fully mixed.
- Use a 1 1/2 tablespoon scoop to portion the mixture, then roll into balls and place on the prepared baking sheet.
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add the meatballs and cook, turning frequently, until browned on all sides, about 7 to 8 minutes.
- Reduce heat to medium and spoon the teriyaki sauce over the meatballs.
- Simmer for 8 to 10 minutes, turning occasionally, until cooked through (internal temperature of 160°F).
- Garnish with sliced green onions and toasted sesame seeds before serving.
Notes
- Regular soy sauce can be used instead of low sodium if preferred.
- Wear gloves when mixing meat to keep hands clean and safe.
- Serve with rice or as a party appetizer with toothpicks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked meatballs for up to 2 months and reheat in sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Pan Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 meatball
- Calories: 90 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 25 mg
