These tender, saucy, teriyaki meatballs are the perfect spin on any meatball. They are super quick to prepare and taste amazing!
Ingredients:
Sauce:
- 1/2 cup low-sodium soy sauce
- 2 1/4 cups water
- 1 teaspoon ground ginger or 1 tablespoon grated fresh ginger
- 1/2 teaspoon garlic powder
- 1/3 cup packed light or dark brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar (can use white vinegar as a sub)
- 2 tablespoons cornstarch
Meatballs:
- 2 pounds lean ground beef or ground turkey
- 2 large eggs
- 2/3 cup bread crumbs (I usually use panko)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 2 to 3 tablespoons milk (use the lesser amount if using ground turkey)
- 1 tablespoon olive oil
- Sliced green onions, for garnish
Directions:
For the sauce, in a medium bowl or in a liquid measuring cup, whisk together all the sauce ingredients until smooth (can use a blender for this, if desired). Set aside.
For the meatballs, in a large bowl, combine all the meatball ingredients, except the 1 tablespoon oil and the green onions, and mix until well-combined. Form the mixture into meatballs about an inch or two in size.
In a 12-inch nonstick skillet, heat a tablespoon of olive oil over medium heat until the oil is rippling and hot. Add the meatballs in a single layer to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don’t need to be completely cooked through, just equally browned on all sides.
Pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Bring the mixture to a simmer and cook about 10-15 minutes, stirring every once in a while to carefully turn the meatballs and coat them in the sauce, until the meatballs are cooked through. If the sauce becomes overly thick, add a tablespoon of water at a time to thin.
Serve the meatballs and sauce over hot, cooked rice, quinoa or couscous, if desired. Garnish with green onions.
