INGREDIENTS:
- 1 pound lean ground beef
- 1 egg
- 1/2 cup panko or hamemade breadcrumbs
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons worchestershire sauce
- 1/4 cup milk (almond milk for dairy free)
- 1/2 teaspoon pepper
- 1 teaspoon salt
Teriyaki Sauce:
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon toasted sesame oil
- 1/2 cup soy sauce
- 1 cup water
- 2 tablespoons rice wine vinegar
- 1/2 cup brown sugar, packed
- 3 tablespoons cornstarch
- 1-2 teaspoons chili garlic sauce (optional)
INSTRUCTIONS:
Meatballs:
- Preheat oven to 350 degrees F (180 C) and line a baking tray with foil. Combine all ingredients for meatballs in a large, preferably stainless steel, bowl and mix well with a large spoon or clean hands.
- Form mixture into balls, about 2 inch, and place them on prepared tray. Bake for 20 to 25 minutes or until fully cooked, (cut one meatball open to test for doneness).
Sauce:
- While meatballs are baking make the sauce. Whisk soy sauce and cornstarch in a small bowl and set aside. Combine garlic, ginger, and sesame oil in a wok or medium saucepan over high heat. Cook for 2 to 3 minutes or until browned and fragrant.
- Reduce heat to medium low then add soy/cornstarch and all remaining ingredients (including chili garlic sauce if you'd like a mild kick). Stir gently until the sauce has thickened, then remove from heat. If the sauce gets too thick you can always add more water.
- Add cooked meatballs to saucepan and toss to coat. However if you aren't in a hurry the meatballs are best when you let them simmer in the sauce for a while, about 1 hour.
- Serve as an appetizer or with rice and desired sides.
Notes:
You can make these ahead of time and freeze for a quick weeknight dinner.
Source: Gringalicious
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