Description
Sweet and sticky, these teriyaki meatballs are the perfect appetizer!
Ingredients
Units
Scale
For the meatballs:
- 1 lb ground beef, 80/20 (lean/fat)
- 1 lb ground pork, 80/20 (lean/fat)
- 1 cup panko breadcrumbs
- 2 large eggs
- 2 tsp ginger paste (or freshly grated ginger)
- 2 tsp garlic paste (or 2 minced cloves)
- 1 TB + 1 tsp sesame oil
- 1/2 cup green onion, finely chopped
- salt and pepper, to taste
- 1–2 TB olive oil
For the teriyaki glaze:
- 1/3 cup chicken broth
- 1/4 cup + 2 TB light brown sugar, packed
- 2 TB hot honey
- 1/4 cup hoisin sauce
- 2 TB soy sauce
- 1 TB sesame oil
- 2 tsp garlic paste (or 2 minced cloves)
- 1 tsp ginger paste (or 1 tsp fresh grated ginger)
Instructions
- Preheat the oven to 400 degrees and line 2 baking sheets with foil.
- In a large mixing bowl, combine the beef, pork, breadcrumbs, eggs, ginger paste, garlic paste, sesame oil, green onion, salt and pepper. Use your hands to work everything together until all of the ingredients are evenly mixed.
- Portion the meatball mixture into 1 1/2 TB sized balls. I like to use a medium cookie scoop so that each meatball is the same size. Pack and roll each meatball to smooth out the sides and keep them on one of the foil lined baking sheets until they are ready to go into the pan.
- Add one TB of olive oil to a large skillet and heat on medium high until the oil begins to shimmer. Add half of the meatballs (or as many as will comfortably fit without crowding) to the skillet and sear on one side for 2 minutes. Flip the meatballs and sear on the second side for another 2 minutes. Remove the seared meatballs to the second, clean foil lined baking sheet. Repeat for the remaining meatballs until they are all seared on two sides and arranged on the second baking sheet. Use the additional TB of olive oil for the second batch, if needed.
- Load the meatballs into the oven and bake at 400 degrees for 12 minutes, or until their internal temperature is 165 degrees. While the meatballs bake, make the teriyaki glaze.
- In the same skillet that you seared the meatballs in, there should be a lot of nice, browned bits that were left behind. Set the skillet back over medium high heat and add the chicken stock, stirring with a stiff spatula or wooden spoon to get any stuck on browned bits from the bottom of the pan.
- Add the brown sugar, hot honey, hoisin sauce, soy sauce, sesame oil, garlic paste and ginger paste. Whisk vigorously to combine until the brown sugar has dissolved and the mixture boils.
- Continue to boil the sauce, whisking frequently, for about 6 minutes or until thickened and reduced by half. Once the glaze is finished, remove the skillet from the heat and set aside until the meatballs have finished baking.
- When the meatballs are out of the oven, add them to a large mixing bowl and pour all of the glaze over top of them. Toss until the meatballs are evenly coated.
- Serve immediately and garnish with sesame seeds and additional green onion, if desired.
Nutrition
- Serving Size: 4 meatballs
- Calories: 643
- Sugar: 79.6 g
- Sodium: 795.2 mg
- Fat: 21.2 g
- Saturated Fat: 6.7 g
- Trans Fat: 0.1 g
- Carbohydrates: 91 g
- Fiber: 1.1 g
- Protein: 26.4 g
- Cholesterol: 121.8 mg