Teriyaki Meatballs
courtesy of Melanie Dueck
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For the meatballs
- 2 lbs ground round
- 2 eggs
- ⅔ cup panko bread crumbs
- 2 tsp freshly grated ginger
- 2 cloves garlic
- 1 tsp salt
For the sauce
- 1 cup Soy Vay® Veri Veri Teryiaki®
- ¼ cup water
- 2 tsp cornstarch
- 2 green onions
For the meatballs:
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1.Line a large baking sheet with foil and preheat oven to 425°F.
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2.Mix all meatball ingredients together until combined. Portion into about 1½ inch balls (I use a 1½ tablespoon cookie scoop). You should get about 42 meat balls. Place on lined baking sheet and bake for 10-13 minutes
For the sauce:
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1.Place all sauce ingredients, except green onions, in a 4 quart pot. Simmer for 3-5 minutes, until it starts to thicken. Add the cooked meatballs and toss until coated.
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2.Serve on a platter with toothpicks for an appetizer or over rice as a meal.
