Description
Teriyaki Meatballs are a great appetizer or an easy dinner option. They’re quick to whip up in just 30 minutes and the sticky Asian-inspired sauce is perfect to go over rice or noodles. You can even make them ahead for your healthy meal prep. Try them this week—you won’t be disappointed!
Ingredients
- FOR THE MEATBALLS:
- 1 pound Lean Ground Beef
- 1 Large Onion, Finely Chopped
- 3 cloves Garlic, Finely Chopped
- ¼ cups Cilantro, Finely Chopped
- 1 Large Egg
- 2 Tablespoons Breadcrumbs
- 2 Tablespoons Sesame Seeds
- ¼ teaspoons Fine Sea Salt
- Oil For Baking
- FOR THE SAUCE:
- 1-½ cup Chicken Stock
- 5 Tablespoons Low Sodium Soy Sauce
- 1 Tablespoon Honey
- 2-½ Tablespoons Cornstarch
- ½ teaspoons Garlic Powder
- ½ teaspoons Ground Ginger
Preparation
For the meatballs:
Place all ingredients for the meatballs in a large bowl. Using a mixer with the hook attachment, mix well until everything sticks together and the vegetables and cilantro are evenly distributed. Shape into 1 1/2 teaspoon-sized balls and place on a lightly oiled baking sheet. Freeze for 10 minutes (optional, to retain a better shape).
Preheat oven to 430°F (220°C). Bake meatballs for 10–12 minutes, or until no longer pink in the middle.
For the sauce:
While meatballs are freezing and baking, make the sauce. Place all ingredients for the sauce into a measuring jug and whisk very well. Place in a skillet and bring to a boil. Simmer until thickened, about 3–4 minutes.
Place baked meatballs into the hot sauce and gently toss. Serve immediately.
