Drowned in a homemade teriyaki glaze, these Teriyaki meatballs are a perfect appetizer to share or serve on a bed of rice and vegetables.
Ingredients
MEAT BALLS
2 pounds of ground pork
1 large egg, beaten
1/2 cup grated Parmesan cheese
2 tablespoons flat leaf parsley, chopped
2 teaspoons of salt
1/2 teaspoon black pepper
1/2 cup of milk
1/2 cup of fine dry bread crumbs
2 cloves of garlic, minced
1/4 cup finely chopped onion
TERIYAKI SAUCE
1/2 cup of soy sauce
2 tablespoons rice vinegar
1 tablespoon of brown sugar
2 teaspoons garlic, minced
1 teaspoon ginger, chopped
1/2 tablespoon of cornstarch
2 tablespoons of honey
¼ cup of water
1/4 cup green onions, thinly sliced
1 tablespoon of sesame seeds
Instructions
Preheat the oven to 350°F.
In a large bowl, combine ground pork, beaten egg, cheese, parsley, salt and pepper. Mix everything until well blended.
In a medium bowl, combine milk, bread crumbs, garlic and onion.
Add the milk mixture to the meat mixture, being careful not to overload the ingredients.
Form a meatball of the desired size, greasing your hands before starting to prevent the meat from sticking, and place it in an 8×8 inch greased baking dish.
Place in a preheated oven and roast for about 15 minutes (or until the meatballs are crisp on the outside).
While the meatballs are cooking, prepare the teriyaki sauce.
In a saucepan over medium heat, combine soy sauce, rice vinegar, brown sugar, garlic and ginger. Beat the ingredients and cook for 2 minutes or until the brown sugar has dissolved.
Reduce heat to low.
In a small bowl, whisk together cornstarch and water. Pour into saucepan and cook over low heat until thickened. The sauce should cover the back of a spoon.
Pour the sauce over the cooked meatballs. Cover the dish with aluminum foil and place it back in the oven to bake for another 15 minutes (or until the meatballs are cooked to – 165°F on a meat thermometer).
Garnish with green onions and sesame seeds.