Tuesday, October 2, 2012

Teriyaki Meatballs

Do you need a new way to cook meatballs? Well I have a recipe for you if you do. We get tired of always having meatballs in spaghetti sauce and my hubby isn"t terribly crazy about sweet n sour sauce and he Loves Teriyaki sauce so I went on the hunt for a good recipe. This meatballs are tender and juicy and covered in salty/sweet sauce that is excellent over rice. Super easy dinner to put together great for any weeknight meal!!
Teriyaki Meatballs


2 pounds ground beef

2 eggs

2/3 cup bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1/2 a medium onion,grated with box grater

3 tablespoons milk


1/2 cup soy sauce

1 3/4 cups water

1 teaspoon ground ginger

1/2 teaspoon garlic powder or a Tablespoon Minced garlic(that is what I used)

1/2 cup packed brown sugar

2 tablespoons honey

3 tablespoons cornstarch

1/2 cup cold water

For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, and honey together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.
For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix well. Add the ground beef and mix until combined. Form ground beef mixture into 1 inch balls and place on a cookies sheet lined with aluminum foil and bake at 400 degrees for 15-20 minutes or until cooked through. I love my crispy on the outside so I cook them a little bit longer. They stay super moist and tender even though they get crispy on outside.
While the meatballs are baking. Bring the sauce ingredients to a boil over medium heat on the stove. Once it boils pour in the cornstarch water mixture and continue to simmer the sauce until thickened. Next add the cooked meatballs to the sauce. Bring meatball mixture back to a boil and simmer the meatballs in the sauce for 15 to 20 minutes. Serve over steamed rice!!

NOTE: I doubled the sauce ingredients because we like alot of extra sauce for our rice. If you don't want it very saucy at all stick to the original recipe.

Recipe Source:adapted from Mels Kitchen Cafe


No comments: