Teriyaki Meatballs
The velvety teriyaki sauce coats the tender, juicy meatballs in a layer of saucy gloriousness and the result is so delicious that I had to tell my five year old he couldnt eat more meatballs than his current age.
The velvety teriyaki sauce coats the tender, juicy meatballs in a layer of saucy gloriousness and the result is so delicious that I had to tell my five year old he couldnt eat more meatballs than his current age.
- 2 eggs
- 1 teaspoon salt
- 1 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon garlic powder
- 1/2 cup soy sauce
- 2 tablespoons honey
- 3 tablespoons milk
- 1/2 cup brown sugar packed
- 1 teaspoon ground ginger
- 3 tablespoons corn starch
- 1/4 teaspoon black pepper
- 2 pounds ground beef at least 90% lean
- 2/3 cup bread crumbs
- 1 3/4 cups water
- Carbohydrate 136.971884200949 g
- Cholesterol 331.208541066667 mg
- Fat 51.4065529813704 g
- Fiber 11.3514748423965 g
- Protein 80.6687065756689 g
- Saturated Fat 19.3985833370313 g
- Serving Size 1 1 Serving (1271g)
- Sodium 517.62053000931 mg
- Sugar 125.620409358552 g
- Trans Fat 7.91321323550737 g
- Calories 1300 calories
Step-by-step
- For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, honey and cornstarch 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 to 1 1/2-inch meatballs.
- In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot.
- Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs.
- The meatballs dont need to be completely cooked through, just equally browned on all sides.
- When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce.
- Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the Teriyaki sauce.
- Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high a boil, until the meatballs are cooked through and the sauce is thick and smooth (if the sauce becomes overly thick, add a tablespoon of water at a time to thin), about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking.
- Serve over rice or couscous.
My Teriyaki Meatball Recipe: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But I've discovered the magic of meal prepping and simple recipes that deliver big on flavor without demanding hours in the kitchen. These teriyaki meatballs are a perfect example! They're incredibly versatile, adaptable to whatever I have on hand, and always a hit with my family (even my picky eaters!). The secret lies in the rich, savory teriyaki sauce that perfectly complements the tender, juicy meatballs.
The beauty of this recipe is its simplicity. It comes together quickly, making it ideal for a busy weeknight dinner. But don't let the ease fool you; the flavor is anything but ordinary. The sweet and savory teriyaki sauce is addictive – I often find myself sneaking extra meatballs before serving them to my family! It's the perfect balance of sweet from the honey and brown sugar and salty and umami from the soy sauce and Worcestershire sauce. The ginger adds a warm, subtle spice that complements the overall flavor profile. I usually serve mine over rice, but couscous, quinoa, or even mashed potatoes would also be delightful options.
I love using ground beef in my meatballs because it's a lean protein that's readily available and affordable. However, feel free to experiment with different ground meats, such as turkey or chicken. You can also add other vegetables to the meatball mixture for extra flavor and nutrition. Chopped onions, mushrooms, or even finely diced carrots would work well. If you’re feeling adventurous, add some finely chopped bell peppers or zucchini to the mix!
One thing I appreciate about this recipe is its ability to be easily doubled or tripled. I often make a large batch on the weekend and store them in the freezer. Then, on a busy weeknight, all I have to do is heat them up. It’s so convenient to have a healthy, delicious meal ready in minutes. I often incorporate them into packed lunches as well, or add them to salads or pasta. This makes planning dinners and lunches super easy.
This teriyaki meatball recipe has become a staple in our home. It's a delicious, versatile, and time-efficient meal that my family enjoys. It’s a perfect example of how simple ingredients can create a truly extraordinary dining experience. The recipe is adaptable to different tastes and dietary needs, and it is a great way to involve the whole family in the cooking process. My kids love helping me make the meatballs, and the end result is always a shared success, filled with laughter and joy.
Tips and Tricks:
- Don't overmix the meatball mixture, as this can result in tough meatballs. Gently combine the ingredients until just combined.
- For perfectly round meatballs, use a cookie scoop or a spoon to portion the meat.
- If the sauce becomes too thick while simmering, add a tablespoon of water at a time until it reaches your desired consistency.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Get creative with your serving suggestions! Try adding them to pasta dishes, grain bowls, or as a topping for salads.
This recipe is a true testament to the fact that flavorful, satisfying meals don't have to be complicated or time-consuming. So, the next time you're looking for a quick, easy, and delicious dinner option, give these teriyaki meatballs a try. Your family will thank you for it!
