Asian Teriyaki Meatballs
The combination of beef and pork in the meatballs adds an extra degree of tenderness and flavor to these awesome Asian teriyaki meatballs. These bite-sized meatballs are oven-baked and then drenched in a special teriyaki sauce that puts a delicious, sticky glaze on them.
Servings: 60 meatballs
Ingredients
- ¾ cup Panko bread crumbs
- ¼ cup milk
- 2 large eggs
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 2 tablespoons freshly grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon white pepper
- 1 pound ground beef
- 1 pound ground pork
- Sesame seeds and snipped chives for a garnish
For the teriyaki sauce
- 1-¼ cups water divided
- 1 tablespoon cornstarch
- ¼ cup soy sauce
- 2 tablespoons brown sugar packed
- 1 tablespoon grated fresh ginger root
- 1 fresh garlic clove grated
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
Instructions
- Preheat the oven to 400°F. Spray a wire rack with cooking spray set over a baking sheet that has been lined with aluminum foil. (For easy clean-up).
- In a large bowl, combine the bread crumbs, milk, eggs, green onions, garlic, ginger, soy sauce, five-spice powder, and pepper. Stir together until well combined, and let the mixture sit for a few minutes to let the bread crumbs soak up the liquid.
- Mix in the ground beef and pork. Do not over-mix, or the meatballs will become tough. Use a small 1-tablespoon size scoop to portion the meat and roll it into approximately 60 meatballs.
- Place the meatballs on the prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes. While the meatballs are baking, make the sauce.
To Make the Teriyaki Sauce:
- In a small dish, make a slurry of the cornstarch by whisking it with ¼ cup of water. Set aside for later.
- In a saucepan over medium heat, add the remaining 1 cup of water, the soy sauce, brown sugar, grated ginger, grated garlic, hoisin sauce, and honey. Bring to a simmer.
- Whisk in the cornstarch mixture. Stir constantly at a gentle simmer until thickened enough to coat the back of a spoon, about 2 minutes. Remove from the heat and add the cooked meatballs, turning to coat each one.
- Transfer the meatballs to a serving plate, garnish with sesame seeds, and snipped green scallions or chives.
Notes
- If you don't have Chinese five-spice powder, you can substitute allspice or make your own five-spice blend by combining 1 tablespoon ground star anise, 1 tablespoon cinnamon, 1 tablespoon ground fennel, 2 teaspoons ground white pepper, and 1/2 teaspoon ground cloves.
- We placed the meatballs on a rack so the hot air could circulate around the meatballs and give them a crust all around. You can skip this step if you prefer and cook the meatballs directly on the baking sheet.
Nutrition
Serving: 2meatballs | Calories: 122kcal | Carbohydrates: 5g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 207mg | Sugar: 2g
