Found this recipe a few months ago and I was dying to try it. Finally got to make it last week- and trust me. It did not disappoint. It was actually pretty easy to do. I served these guys with simple "boil in the bag" jasmine rice- and lightly sautéed broccoli and mushrooms. All in all- a pretty amazing dinner combo.
- 1 pound of ground pork
- 1 egg
- 1/2 cup bread crumbs
- 1 clove minced garlic
- 2 tablespoons fresh grated ginger (make sure you peel the skin off the ginger before grating!)
- 1/2 teaspoon soy sauce
- 2 whole green onions- sliced
- 1/2 teaspoon pepper
For Teriyaki Glaze:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 1/2 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 tablespoons corn starch
- 1 teaspoon sesame seeds
For the side:
- 1 boil in bag serving Jasmine rice
- Veggies of choice
Preheat oven to 400 degrees. Cover a baking sheet with foil.In a large bowl combine all of the ingredients for the meatballs. Roll into small balls, about 1 tablespoon of mixture, Place on baking sheet. Bake until golden brown, about 30-35 minutes.
While the meatballs are in the oven, boil your rice and prepare the veggies to your liking.
Also, you want to prepare your glaze. Combine the water, soy sauce, sugar, sesame oil, and ginger in a medium pot. Heat over a low heat, until the brown sugar is dissolved.
In a small bowl- dissolve the cornstarch in just enough water to make it pourable. Pour into the pot with the rest of the glaze mixture. Turn heat up to medium high and stir the ingredients and cook until it starts to thicken.
When the meatballs are done, transfer to a plate with paper towels to drain the excess grease.
Then place in the pot with the glaze, and gently toss to coat all of the meatballs. Transfer the meatballs and glaze into a serving bowl and sprinkle with the sesame seeds.
Serve meatballs and glaze over rice- and with veggies. Garnish with some more green onion if you'd like too.
I really couldn't wait to type out this recipe and share this with you guys. This was so interesting and fun to make. The freshly grated ginger really gives it such an awesome kick. Try this out for yourself sometime, when the mood strikes you for some fake out take out! Cheers!
Adapted from: Teriyaki Meatball Bowls