Spicy Sticky Teriyaki Meatballs
Place the ground beef, egg, breadcrumbs, soy sauce, green onion, garlic, ginger and black pepper in a large mixing bowl. Use your hands to combine evenly.
Ingredients
For the Meatballs:
- 1 Egg, Beaten
- 1/4 Tsp Salt
- 50 g Breadcrumbs
- 1 Clove Garlic, Finely chopped
- 350 g Ground Beef, Use medium ground beef if you can
- 1 Tbsp Cooking Oil
- 35 g Spring Onion, Finely sliced
- 25 g Ginger, Finely diced
- 1 Chili Pepper, Choose something that fits in with your spice tolerance level and finely slice
For the Teriyaki Sauce & Garnish.
- 1 Tbsp Water
- 25 ml Mirin
- 1/4 Tsp Ground Ginger
- 1 Tbsp Honey
- 1 Tbsp Sesame Seeds
- 25 ml Dark Soy Sauce
- 1/4 Tsp Garlic Granules
- 1 Tsp Toasted Sesame Oil
- 25 ml Light Soy Sauce
- 1 Tsp Cornflour, Cornstarch in the US
- Spring Onion, Finely shredded green parts for garnish
Instructions
First, mix all the ingredients for the meatballs, this mixture will make about ten 50g meatballs.
Then, using your wet hands to keep the mixture from sticking, roll into balls and let sit for 5 minutes.
Heat a heavy-bottomed pan over medium heat and toast your sesame seeds, then set aside.
Return the pan to the heat and add the cooking oil and, when it is hot, brown the meatballs until they are a nice color all over, this should take about 5 minutes.
Remove the meatballs and return the pan to the heat and add the soy sauces, mirin and honey.
Mix the cornstarch, garlic granules and dried ginger with a tablespoon of water, then stir into the sauce.
Reduce the heat to low-medium and put the meatballs back and put a lid on your pan and cook for 15-20 minutes.
Remove the pan from the heat and add the sesame oil and serve sprinkled with sesame seeds and green parts of the spring onion.
Happy Cooking Time.
