Saucy Teriyaki Meatballs (with Ground Beef, Easy recipe)
Juicy and saucy teriyaki meatballs with a lot of taste. An easy recipe with the delicious flavors of Japanese cuisine. Are you going to eat these teriyaki meatballs for a delicious dinner with rice or serve as a snack at the next party (and they will be a huge hit)?
Equipment
- Glass bowls
- frying pan
- Chef's knife
- saucepan
Ingredients
Meatball ingredients
- 1 pound ground beef
- 2 cloves garlic minced finely, or 3 teaspoons garlic powder
- 2 stalks scallions sliced in thin strips
- 1 egg size L
- 50 grams bread crumbs
- 1 teaspoon salt
- ½ teaspoon ground ginger (or 2 teaspoons fresh ginger)
- 1 teaspoon sesame oil
- 1 teaspoon sweet chili sauce
- 2 tablespoons sunflower oil
Teriyaki Sauce Ingredients
- 1 cup water
- 4 tablespoons sake
- 3 cloves garlic minced finely
- ½ cup soy sauce
- ¼ cup dark brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
Garnish
- 1 stalks scallion sliced strips
- 2 teaspoons sesame seeds (roasted, optional)
Ingredients you need per step are listed below the step in Italic
Instructions
Meatballs
- In a bowl mix ground beef, minced garlic, sliced scallion, egg, breadcrumbs, salt, ground ginger, sesame oil and sweet chili sauce.1 pound ground beef, 2 cloves garlic, 2 stalks scallions, 1 egg , 50 grams bread crumbs, 1 teaspoon salt, ½ teaspoon ground ginger, 1 teaspoon sesame oil, 1 teaspoon sweet chili sauce
- Knead until well mixed, but not too long, otherwise the meat becomes firm.
- Heat the olive oil in a large skillet.2 tablespoons sunflower oil
- Roll balls of ground beef mixture and fry quickly, so it browns on all sides (they don't need to be done).
Teriyaki Sauce
- In a saucepan, mix the ingredients for the sauce: water, sake, minced garlic, soy sauce, brown sugar and sesame oil, and bring slowly to a boil.1 cup water, 4 tablespoons sake, 3 cloves garlic, ½ cup soy sauce, ¼ cup dark brown sugar, 2 teaspoons sesame oil
- Mix the cornstarch with three tablespoons of cold water and pour the cornstarch mixture with the sauce. Let it boil for 1 minute until it thickens slightly and then turn off the heat.1 tablespoon cornstarch
- Pour the sauce on top of the meatballs, cover the pan, and let the meatballs simmer for 20 to 25 minutes in the sauce.
- (check every 5 minutes and if necessary add some water if the sauce thickens too much.)
Serve
- Serve the meatballs with the remaining scallions and, optional, with some roasted sesame seeds.2 teaspoons sesame seeds, 1 stalks scallion
NOTES
1. Ground Beef -
Ground beef is used in this recipe. But you can also use ground pork or ground chicken. Make sure you use natural (unseasoned) ground meat. You already add enough spices to give the meatballs taste.
2. Sweet Chili Sauce -
That's ready-made and for sale in the supermarket. It gives a bit of a kick, but because it's a little sweet, it doesn't put your mouth on fire. But if you want more spice, add ½ teaspoon of sriracha.
3. Saké -
This is a Japanese rice wine and is part of the sauce. If you don't have saké, you can also use dry sherry.
4. Soy Sauce -
Use salty soy sauce (Asin) or Japanese Soy Sauce. No Ketjap Manis or Ketjap Medja which are both sweet soy sauces. The sauce will become too sweet that way.
5. Storage -
6. Nutritional value- The nutritional value is shown per meatball with teriyaki sauce.
5. Storage -
- Refrigerator - These meatballs covered in the fridge for 3 days. Warm them up in the sauce on low heat.
- Freezer - You can also freeze these meatballs. Store them in a freezer box with sauce. Let thaw in the refrigerator. Heat them on low heat until they are warm. Sprinkle with some fresh scallion before serving.
6. Nutritional value- The nutritional value is shown per meatball with teriyaki sauce.
Nutrition
Calories: 148kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 642mg | Fiber: 1g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 1mg | Iron: 1mg
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