Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds and chopped green onions for garnish
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Skillet or wok
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, green onions, garlic, and black pepper. Mix well.
3. Roll mixture into 1-inch meatballs and place them on a baking sheet.
4. Bake meatballs for 15-20 minutes or until fully cooked.
5. While the meatballs are cooking, prepare the teriyaki glaze. In a skillet or wok, combine soy sauce, brown sugar, honey, and rice vinegar. Cook over medium heat until the sugar has dissolved.
6. In a small bowl, mix cornstarch and water until smooth. Add to the skillet and stir until the sauce thickens.
7. Once the meatballs are fully cooked, add them to the skillet with the teriyaki glaze. Toss to coat the meatballs evenly.
8. Garnish with sesame seeds and chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Bake meatballs at 375°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 25g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- White vinegar can be used instead of rice vinegar.
Variations:
- Add diced pineapple to the teriyaki glaze for a sweet and tangy flavor.
- Use ground pork instead of beef for a different flavor profile.
- Add a dash of sriracha sauce for some heat.
Tips and tricks:
- Make sure to fully cook the meatballs before adding them to the teriyaki glaze.
- Use a non-stick skillet or wok to prevent the meatballs from sticking.
- Double the recipe for a larger crowd.
Storage instructions:
Store leftover meatballs and teriyaki glaze separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat meatballs in the microwave or oven until heated through. Reheat teriyaki glaze in a skillet or wok over low heat until heated through.
Presentation ideas:
Serve meatballs on a platter with toothpicks for easy serving.
Garnishes:
Garnish with sesame seeds and chopped green onions.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Edamame
- Miso soup
Troubleshooting advice:
- If the teriyaki glaze is too thick, add a little water to thin it out.
- If the meatballs are too dry, add a little more milk to the mixture.
Food safety advice:
- Make sure to fully cook the meatballs to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Teriyaki is a Japanese cooking technique that involves grilling or broiling meat that has been marinated in a sweet and savory sauce.
Flavor profiles:
Teriyaki sauce is sweet, salty, and savory.
Serving suggestions:
Serve meatballs on a platter with toothpicks for easy serving.
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Region: Japanese