Teriyaki Meatballs Recipe

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Teriyaki Meatballs

Diana Perry

By
@Empebi

Another Hawaiian recipe I have from the past! Teriyaki is a Japenese style of cooking. Often meatball appetizers are coated in sauce, but these stand on their own and can be served with toothpicks. I have made the meatballs, without the liquids, and then very slowly simmered them in the liquid. Baking is easier!


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Rating:

Comments:

Serves:

as an appetizer, 12-18

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 c
shoyu (soy sauce, or light soy sauce, as desired)
1/2 c
water
2 Tbsp
whixkey, bourbon or wine
2 tsp
worcestershire sauce
3 Tbsp
brown sugar
3
nickel sized slices of fresh ginger, very finely minced
2 can(s)
water chestnuts, minced
3 Tbsp
minced fresh garlic
2-1/2 lb
ground chuck
1 lb
lean ground pork
1 Tbsp
fresh parsley, minced or 2 teaspoons dried parsley

Directions Step-By-Step

1
Mix all the liquid ingredients and brown sugar.
2
Mix the beef and the pork; add the minced water chestnuts, very finely minced ginger and garlic; combine well with the meat and add liquid to the mixture.
3
Pinch off about the size of quarter piece of meat and roll into meatballs
4
Line a cookie sheet with parchment paper, or aluminum foil; place cooling rack on the sheet and line up the meatballs close, but not touching.
5
Bake at 275 degrees for 20 - 30 minutes. You want them to lightly brown and be cooked through.

About this Recipe