Description
These Teriyaki Meatballs offer an irresistible combination of flavor and simplicity. Made with ground beef and pork, and tossed in a homemade teriyaki sauce, they’re perfect for a quick dinner or a delightful appetizer.
Ingredients
Scale
- 1 pound lean ground beef
- ½ pound ground pork
- 1 large egg room temperature
- 1 large egg yolk
- 1 tablespoon minced garlic fresh is best
- ½ cup panko bread crumbs
- 3 tablespoons teriyaki sauce
- â…“ cup diced water chestnuts
- 3 green onions sliced
- ½ teaspoon freshly ground black pepper
- ½ cup teriyaki sauce
- 2 green onions thinly sliced, optional
- 2 tablespoons sesame seeds optional
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, ground pork, egg, egg yolk, garlic, panko bread crumbs, teriyaki sauce, water chestnuts, green onions, and black pepper.
- Gently mix the ingredients together using your hands if necessary, and form 1 to 1 1/2 inch meatballs, ideally using a cookie scoop for uniformity.
- Arrange the formed meatballs on the prepared baking sheet.
- Bake the meatballs for about 20 minutes or until they are fully cooked through. Allow them to rest for 5 to 10 minutes on the baking sheet afterwards.
- Toss the meatballs in teriyaki sauce and add optional green onions and sesame seeds if desired.
- Serve the meatballs promptly, with toothpicks or over a bed of rice.
Notes
For added flavor, consider marinating the meatballs in teriyaki sauce for a few hours before baking.
To keep the meatballs moist, do not overmix the meat when forming them.
These meatballs can be served as an appetizer or as a main dish with rice.
Nutrition
- Serving Size: 1 meatball
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 40mg