Teriyaki Beef Meatballs
Delicious and tender Teriyaki Beef Meatballs. Your perfect weeknight dinner served alongside some Garlic Butter Drizzled Carrots and fluffy Basmati Rice.
Servings: 4 servings
Ingredients
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 inch piece fresh ginger finely grated
- 2 tablespoons corn flour
- 1 cup water
For the Meatballs
- 1 lb ground beef
- 1/3 cup panko bread crumbs
- 1/4 cup milk
- 1/2 small onion finely diced
- 2 cloves garlic minced
- 1/2 teaspoon dried chili flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil divided
- 2 tablespoons sesame seeds
Instructions
For the Teriyaki Sauce
- In a small glass, combine the two tablespoons of cornflour with about 2-3 tablespoons of the water. Stir well to combine and set aside.
- In a small saucepan set over medium heat, add the soy sauce, brown sugar, honey, garlic and ginger. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Turn off the heat and set aside.
For the Meatballs
- In a small skillet, add one tablespoon of the olive oil and heat for about 30 seconds. Add the finely chopped onion, garlic and dried chili flakes. Stir around and cook until the onions are softened and golden, about 5 minutes. Remove from heat and leave to cool.
- In a small bowl, combine the milk with the bread crumbs. Stir to combine and set aside.
- In a large bowl, combine the ground beef, bread crumb mixture, cooked onions, salt and pepper. Mix well with your hands.
- Using a small ice cream scoop or a tablespoon, mound out portions of the meat mixture. Gently but firmly form into round balls. Don't overwork the meat or it will be dry. Repeat for all mixture and place on a plate.
- Heat remaining olive oil in a deep sided medium sized skillet. Add the meatballs and cook for about 2 minutes until browned. Flip over and cook other side for about 2 minutes. Remove all meatballs from skillet and drain on paper towels.
- Wipe the skillet clean of any remaining olive oil. Pour in the teriyaki sauce and set over low heat. Add the meatballs to the teriyaki sauce, cover and leave to finish cooking on low heat for about 12 - 15 minutes.
- When cooked, remove from heat and garnish with sesame seeds. Serve with fluffy Basmati rice for a complete meal.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.