Teriyaki Meatballs
I love making Asian-inspired dishes - They’re always so delicious and full of flavor!
Feel free to use 2 pounds of any ground meat you’d like. I usually use beef and sometimes half ground chicken or turkey if I want to lower the fat / calories, while keeping the protein high.
To balance this one out, serve with a carb like rice + a veggies, such as roasted broccoli. Enjoy!
Recipe makes 6-8 servings
Ingredients
MEATBALLS
2 lb. ground meat (any)
2 small shallots, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
½ tsp white pepper
¼ tsp salt
TERIYAKI SAUCE
⅓ cup soy sauce
3 tbsp rice vinegar
3 tbsp water
2 tbsp honey
½ tbsp toasted sesame oil
½ tsp fish sauce
2 tbsp fresh ginger, grated
3 garlic cloves, minced
½ tbsp arrowroot powder
½ tsp red pepper flakes
TOPPINGS
2 tbsp sesame seeds
Green onion, thinly sliced
Directions
Preheat oven to 400F and line a baking sheet with parchment paper.
For the meatballs, mix all ingredients together in a bowl. Form into meatballs about the size of golfballs. Place them on the baking sheet and bake for 20 minutes.
For the sauce, whisk all ingredients together in a small pot. Place on medium-low heat and allow to simmer for a few minutes until the sauce thickens. Once thickened, toss the meatballs in the sauce until coated well.
Serve over rice or riced cauliflower. Garnish with sesame seeds and green onion slices.
