Sunday, May 6, 2018

saucy-teriyaki-meatballs



  • 1 pound lean ground beef (I used 88%)
  • 1 pound ground pork
  • 1 cup Panko breadcrumbs
  • 1/2 cup Soy Vay Veri Veri teriyaki
  • 3 scallions, thinly sliced (about 1/4 cup)
  • 2 large eggs, lightly beaten
  • Sauce Ingredients

  • 1/2 cup Soy Vay Veri Teriyaki Marinade
  • 6 ounces pineapple juice
  • 1 tablespoon cornstarch
  • Optional: sesame seeds and additional scallions for garnish


How to Make It

  • Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.
  • In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.
  • Using a 1 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
  • Bake for 10-12 minutes, until light golden brown and cooked through.
  • Meanwhile in a 10" skillet warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container. Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken.
  • Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.
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