Spicy Sticky Teriyaki Meatballs.

These Spicy, sticky teriyaki meatballs are the perfect crack gone from the representative English European meatball.
Let's face it they are awesome… Still, a locomote is e'er welcomed!

Meatball recipes are rightful one of those ministration nutrient recipes and something we pair around here!

My parthian meatball recipe here on Krumpli also played with motion influences in moved departed from a representative tomato supported sauce. Or indeed Swedish influenced sauce and went with a beer and BBQ sauce and it went down a realistic rainfall with you guys.

These teriyaki meatballs are pretty overmuch out of the 'greatest hits' division of my fakeaway recipes. Something a younger spicy, pretty sluttish and flavours that no concern where we are from we right kinda recollect.

There is rightful something primary almost the sweetish, tasteful spicy and slightly intense flavours in this instruction. They honorable sing for me and that is the saneness I takings to them truly quite oft.

For the Meatballs:
  • 350 g Ground Beef Use medium ground beef if you can
  • 35 g Spring Onion Finely sliced
  • 1 Clove Garlic Finely chopped
  • 25 g Ginger Finely diced
  • 50 g Breadcrumbs
  • 1 Chili Choose something that fits in with your spice tolerance level and finely slice
  • 1 Egg Beaten
  • 1/4 Tsp Salt
  • 1 Tbsp Cooking Oil
For the Teriyaki Sauce & Garnish.
  • 25 ml Light Soy Sauce
  • 25 ml Dark Soy Sauce
  • 25 ml Mirin
  • 1 Tbsp Honey
  • 1 Tsp Cornflour Cornstarch in the US
  • 1/4 Tsp Garlic Granules
  • 1/4 Tsp Ground Ginger
  • 1 Tbsp Water
  • 1 Tbsp Sesame Seeds
  • Spring Onion Finely shredded green parts for garnish
  • 1 Tsp Toasted Sesame Oil
  1. Mix together all of the ingredients for the meatballs, this mix will make around ten 50g meatballs.
  2. Using your wet hands to stop the mixture from sticking roll into balls and set aside to rest for 5 minutes.
  3. Heat a heavy based frying pan over a medium heat and toast of your sesame seeds and then set aside.
  4. Return the pan to the heat and add the cooking oil and when hot fry off the meatballs until they have a nice colour all over, this should take around 5 minutes.
  5. Remove the meatballs and place the pan back on the heat and add the soy sauces, mirin and honey.
  6. Mix together the cornflour, garlic granules and dried ginger with one tablespoon of water and then stir into the sauce.
  7. Reduce the heat to low-medium and return the meatballs and put a lid on your pan and allow to cook for 15-20 minutes.
  8. Remove the pan from the heat and add in the sesame oil and serve sprinkled with the sesame seeds and green parts of the spring onion.

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