Friday, April 10, 2015

Teriyaki Meatballs

We love meatballs at our house and I'm always making different variations of it. This recipe is so good. My kids love it!

Teriyaki Meatballs

2 lbs lean ground beef
2 eggs
2/3 cup bread crumbs
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 1/2 tsp worcestershire sauce
3 Tbsp milk

1/2 cup soy sauce
1 3/4 cups water
1 tsp ground ginger
1/2 tsp garlic powder
1/2 cup packed brown sugar
2 Tbsp honey

Mix together:
3 Tbsp cornstarch
1/2 cup cold water

In a medium bowl, mix together all ingredients for the sauce. In a separate bowl, mix together cornstarch and cold water. Set both aside.

In a large bowl, combine all of the meatball ingredients together except for the ground beef and mix well. Add the ground beef and mix well until combined. Form mixture into 1 to 1 1/2 inch meatballs. In a 12-inch nonstick skillet, heat 2 Tbsp oil over medium heat until the oil is rippling. Add the meatballs to the skillet and brown on both sides, turning with a pair of tongs. They don't need to be cooked all the way through, just browned. Drain skillet, if necessary.

Pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch and water mixture, carefully stirring to not break apart the meatballs. Simmer the meatballs and sauce over medium-low heat, stirring every few minutes, until the meatballs are cooked through and the sauce is thick and smooth, about 10-15 minutes. If the sauce becomes too thick, add a tablespoon of water at a time to thin. Serve over rice.

Serves 8

Recipe adapted from Mel's Kitchen Cafe

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