Teriyaki Pork Meatballs Food

TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the sauce.
• Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve!
• Enjoy!

TERIYAKI MEATBALLS

Steps:

• Preheat oven to 400F
• Mix together the: ground pork, ground beef, egg, panko, green onions, garlic, ginger, sesame oil, salt and white pepper.
• Form into a dozen meatballs. Bake at 400F for 20 minutes.
• Place the meatballs in a saucepan. Pour the teriyaki sauce over the meatballs and cook on medium-low heat until the sauce glazes the meatballs.
• Eat with rice (can top with green onions and sesame seeds, if you'd like), and enjoy ^_^

TERIYAKI MEATBALLS RECIPES

Steps:

• Preheat oven to 375 degrees then coat a baking sheet with cooking spray. In a large mixing bowl, gently mix ground beef or chicken and pork until well combined. In a separate small bowl, mix beaten egg, green onion, garlic, ginger, soy sauce and hot sauce until well combined.
• Add egg mixture and panko breadcrumbs to the meat and mix as gently and as little as possible to bring everything into a homogenous mixture. Form golf ball-sized meatballs using a cookie scoop then place on prepared baking sheet. Bake 15-18 minutes just until meatballs are barely cooked through.
• Meanwhile, place a large skillet over medium-high heat. Add soy sauce, water, ginger, garlic, brown sugar and honey then whisk until completely combined. In a separate small bowl or cup, stir together the cornstarch and ¼ cup of cold water.
• Bring liquid to a boil then remove from heat. Whisk cornstarch mixture into sauce then return to heat. Return liquid to a boil, whisking constantly to avoid lumps. Once liquid reaches a boil and has thickened nicely, reduce heat to low and let sauce simmer.
• Transfer meatballs from baking sheet into sauce, turning or stirring to coat in sauce. Allow meatballs to simmer in the sauce until they are heated through then garnish with sliced green onions or sesame seeds.

TERIYAKI PORK MEATBALLS

Steps:

• Cook the noodles following pack instructions. Add 2 tbsp sunflower oil to a frying pan over a medium heat. Fry the meatballs for 3 mins or until golden brown all over. Lower the heat and cook for 6 mins more. Quarter the pak choi, raise the heat, add the pak choi and cook for 3 mins. Stir through the teriyaki sauce and toss everything together with the drained noodles. Divide between bowls and serve.

TERIYAKI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Mix ground beef, bread crumbs, soy sauce, brown sugar, garlic, and egg whites for meatballs together in a bowl until well combined. Form into 1-ounce balls. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Meanwhile prepare sauce: Combine pineapple, soy sauce, brown sugar, and pepper in a saucepan over medium heat. Bring to a boil, then reduce to a simmer.
• Mix cold water and cornstarch together in a small bowl; add to the sauce. Stir and simmer until desired thickness, 3 to 5 minutes. Add meatballs and cook until heated through, about 5 minutes.

HAWAIIAN TERIYAKI MEATBALLS (VIDEO)

Steps:

• Prepare the meatball mixture. Combine the ground meat, seasonings and spices, egg and chives in a large bowl. Use your hands to knead the ingredients together. Add the bread crumbs last and mix just until combined. Use a scoop to measure out the meatballs, then round the meat with your hands into balls.
• Preheat a large frying pan and add a drizzle of olive oil. Fry the meatballs over medium heat, turning every minute until browned on all sides. Turn heat down to a medium-low, cover the pan with a lid and cook for about 10 minutes, or until meatballs are cooked all the way through. Remove the meatballs from the pan and set aside.
• Into the same pan, add water first to deglaze the pan. Then add the remaining sauce ingredients: soy sauce, brown sugar, sesame seed oil, garlic, ginger and pineapple. Bring the mixture to a simmer over medium heat and cook about 7 to 8 minutes, until garlic and pineapple is tender. In a small bowl, combine the cornstarch with 2 tablespoons of water. Add to the sauce and cook until thickened, about 1 minute.
• Return the meatballs back into the pan and coat in the pineapple sauce. Sprinkle with sesame seeds and chopped cilantro. Prepare rice according to package instructions. Serve over hot rice or noodles.