© 2019 Christina Fogal

Christina Fogal

Meatballs
Asian Meatballs with  Teriyaki Sauce

(Recipe from Best Bites Forever)

Asian Meatballs

Ingredients:
1 pound ground sirloin
1 pound ground pork
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 teaspoons sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic (about 3 cloves)
1 cup sliced green onions (both green and white parts)
1 tablespoon chopped cilantro (optional)
2 eggs, lightly beaten
½ cup Panko bread crumbs

Green onions and cilantro for garnish

Asian Meatball Directions:
In a large mixing bowl, combine all the meatball ingredients by gently folding and pushing down.  (Squeezing the meat heats the fat and causes the meatball to be dry). 

Cover a baking pan with aluminum foil and spray with cooking spray.  Roll the meatballs into small balls and place on the prepared pan.  As an appetizer, I like to make the meatballs fairly small ( a “1-bite appetizer” size) so they are easy to enjoy.

Bake the meatballs at 400°F for 14-15 minutes (or until cooked through).  Turn the meatballs over halfway through the cooking time.  The meatballs will be lightly browned.

Gently add the meatballs to the Teriyaki Sauce and garnish with green onions and cilantro.


Teriyaki Sauce

Ingredients: 

1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoons rice vinegar (or rice wine vinegar)
½ cup soy sauce
½ cup water
½ cup light brown sugar, packed
1 tablespoon corn starch
1 tablespoon water

Teriyaki Sauce Directions:
In a medium sized pan, heat the sesame oil over medium-high heat until hot. 

Once the sesame oil is hot, add the minced garlic and ginger.  Stir for a minute.

Add the rice vinegar and stir for a bit. 

Add the soy sauce mixed with the water.  Then add the brown sugar.  Stir the sauce until the brown sugar is dissolved. 

In a separate bowl, mix the 1 tablespoon corn starch with the 1 tablespoon water. 

Turn the heat up to high and bring the sauce to a boil.  Once it starts boiling, lower the temperature to medium-high and add the corn starch mixed with the water.  (Continue stirring as the corn starch is added to prevent clumps). 

 

Boil the sauce until it thickens (it doesn’t take long).  The sauce will also thicken a bit as it cools.

Serve the Teriyaki Sauce with the Asian Meatballs or as desired.

Asian Meatballs with Teriyaki Sauce
Christina Fogal