Teriyaki Meatballs
These Teriyaki Meatballs are a delicious twist on a classic dish. The juicy meatballs are flavored with sea salt, ginger, black pepper, shallots, garlic, egg, and seasoned panko breadcrumbs, and then smothered in a sweet and savory teriyaki sauce. The addition of red bell pepper, broccoli, and red onion adds a burst of color and freshness to the dish. Perfect for a weeknight dinner or a party appetizer!
Teriyaki Meatballs
Rated 5.0 stars by 1 users
Category
teriyaki meatballs
Cuisine
Asian
Author:
Chef Savu
Servings
4
Prep Time
30 minutes
Cook Time
25 minutes
Calories
400
These Teriyaki Meatballs are a delicious twist on a classic dish. The juicy meatballs are flavored with sea salt, egg, ginger, black pepper, panko breadcrumbs, and garlic, and then smothered in a sweet and savory teriyaki sauce. The addition of red bell pepper, broccoli, and onion adds a burst of color and freshness to the dish. Perfect for a weeknight dinner or a party appetizer!
Ingredients
- 1 1/2 Lbs. Hamburg
- 1 tsp. Ginger
-
1 tsp. Black Pepper
-
1 tsp. Granulated Garlic
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1 Cup Seasoned Panko Breadcrumbs
- 1 Cup Mirin
- 1 Cup Soy Sauce
- 1/2 Cup Sugar
- 1 Red Bell Pepper
- 1 Red Onion
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1 Head Broccoli
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1 Large Egg
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1 Large Shallot (finely diced)
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3 Chopped Scallions
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1 tsp Sea Salt
Directions
In a large bowl, mix together the Hamburg, egg, sea salt, diced shallot, ginger, black pepper, panko breadcrumbs, and granulated garlic. Form mixture into 1 ½ inch meatballs. After forming the meatballs, place them on a plate or baking sheet, cover, and refrigerate for a minimum of 30 minutes.
In a saucepan, combine mirin, soy sauce, and sugar to create teriyaki sauce. Bring to a gentle boil then reduce heat and allow to simmer for 20 minutes.
Cut red onion, red bell peppers, and broccoli into kabob size pieces.
Preheat Grill to medium heat (approx. 325°F)
Gently slide the meatballs and red bell pepper and onion, and broccoli onto kabobs. If using wood kabobs soak them in water at least 20 minutes to prevent them from burning during grilling.
Grill the kabobs for 5 minutes on each side, until meatballs are browned on all sides. Then generously brush the entire kabob with teriyaki sauce and return to grill for an additional 5 minutes, or until meatballs are fully cooked.
Remove from grill, drizzle some additional teriyaki sauce over kabob and serve over your favorite rice. Use the remaining teriyaki sauce as a dipping sauce or add it to your rice. Top with the chopped scallions for presentation and great taste. Enjoy!
