Teriyaki Meatballs

Honey and Butter, Teriyaki Meatballs

I happen to be a huge fan of teriyaki meatballs. I’m not sure why. Something about the sweet and aromatic grilled meat paired with fluffy rice and sides of pickled vegetables (preferably kimchi) makes me a darned happy camper.

So today I thought I would try to come  up with something that could satisfy my cravings. I used both pork and beef- beef for flavor and pork to contribute some yummy pork fat flavor and tenderness to the meatballs. I added some Asian seasoning to the meatballs along with some egg to bind the mixture and flour to absorb any extra moisture and to help with browning. An additional sweet soy basting sauce helps give it another punch of flavor.

Serve this lovely plate of happiness with sides of rice, kimchi, and extra sauce for dipping. Or go animal style and wrap them in lettuce leaves with shredded carrots, bean sprouts and thinly sliced onion. Either way, bon appetit!

 

Teriyaki Meatballs

Meatballs:
4 oz ground beef
4 oz ground pork
2 1/2 TB flour
1/2 TB minced garlic
1/2 TB minced ginger
1 TB soy sauce
1 tsp sesame oil
1 egg yolk
2 scallions, minced
1/4 tsp salt
2 1/2 TB brown sugar
1 TB vinegar
1/4 cup chopped thai basil or cilantro
1/2 TB sesame seeds

Sauce:
1/2 cup soy sauce
1/3 cup light brown sugar
1 tablespoon mirin
1 tablespoon seasoned rice vinegar
2 teaspoons sambal (Asian chile-garlic sauce)

For the meatballs:
In a large bowl, combine the meatball ingredients. Mix well to combine, but don’t overwork. Form the mixture into 1-inch meatballs.

For the sauce:
Bring the soy sauce, brown sugar, mirin, vinegar and sambal to a simmer in a small saucepan. Cook for 5 to 7 minutes. Set aside to cool.

Heat a grill pan over medium-high heat. Drizzle the pan with canola oil. Add the meatballs and cook for about 4 minutes per side, or until cooked though. Baste generously with sauce during the last 2 minutes of cooking.

 

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