Teriyaki Meatballs
These teriyaki meatballs have all the sticky sweetness of your favourite glossy sauce soaked up by beefy meatballs and served with rice.
Servings: 4 people
Ingredients
- 1 kg / 2 lbs lean ground beef
- 40g / 1/2 cup This is an affiliate link.Panko breadcrumbs
- 1 tbsp fresh ginger peeled and grated or 1 tsp dried ginger
- 1 tsp garlic powder
- 2 green onions sliced
- 1/2 tsp white pepper
- 2 tbsp This is an affiliate link.dark soy sauce
- 1/2 tsp red chilli flakes
- 1/2 tsp salt
- 1 egg
- 2 tbsp vegetable oil for frying, divided
- 1 tbsp fresh grated ginger
- 2 cloves garlic minced
- 1 green onion sliced for garnish
Instructions
- In a large bowl mix the ground beef, breadcrumbs, grated ginger, 2 sliced green onions, garlic powder, white pepper, dark soy sauce, red chilli flakes, salt and 1 egg until well combined. Shape the meatballs by rolling them in your hands. You should get approximately 14 large or 20 golf ball sized meatballs. Brown the meatballs in 1 tbsp of vegetable oil on high heat until nicely brown on the outside but not cooked all the way through. Remove to a large bowl. (Alternatively you can air fry them at 240C/450F for 7 minutes.)
- Make the sauce by mixing the mirin, soy sauce, rice vinegar, beef stock, sugar and corn starch.
- To the same pan add 1 tbsp of vegetable oil, then add the grated ginger and minced garlic stir fry for a couple of seconds, then pour in the sauce and bring to a simmer. Add the meatballs back to the pan with the sauce and simmer for 7-10 minutes over low heat until the meatballs are cooked all the way through and the sauce is thick and glossy. Serve topped with sliced green onions.
Nutrition
Calories: 477kcal | Carbohydrates: 23g | Protein: 61g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 2316mg | Potassium: 1134mg | Fiber: 1g | Sugar: 8g | Vitamin A: 223IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 8mg