Friday, August 21, 2015

Teriyaki Meatballs Recipe

I originally found this recipe on Pinterest. But in that recipe they had used pork instead of beef. During the time I decided that I wanted to make this, I only had ground beef in my freezer so I improvised and was pretty freakin' happy with the results! A lot of my cooking comes from improvising in the kitchen. Don't have lemon? Use a lime. Don't have white sugar? Use brown. Cause not everyone has the time to just drop what they're doing to run to the grocery store for a simple ingredient. Work with what you have and make lots of taste tests while cooking and I'm sure your dishes will come out great! It's all about taking your time and making sure you're cooking with love. I'm sure that sounds weird to some people. But if you cook with a passion and not because it's considered a "house chore" your meals will come out surprisingly so much better. Why else do you think you always miss moms cooking once you've left the nest? Cause she always cooks with love no matter what occasion it is. Now that I'm a mom, I think about who I'm cooking for and whether or not they'll enjoy it. Making sure my family enjoys the meals I prepare for them is so important to me. It makes me strive to make a great dish that'll make them ask for seconds. If you love good food, you gotta cook with love. There's no other way to explain it. 

Teriyaki meatballs recipe


Serving size 5 (3-4 per person)

- About 1.5 lbs ground beef 
- 2 single green onions (chopped)
- 2 inches fresh ginger root (minced)
- 2 garlic cloves (minced)
- 1/2 tablespoon soy sauce
- Bread crumbs ( I used 2 slices of regular sandwich bread and shredded it by hand)


- 1/2 cup soy sauce 
- 1/2 cup brown sugar 
- 1/2 teaspoon sesame oil
- 2 inches of ginger root (sliced)
- 1 tablespoon rice vinegar 
- 1 tablespoon sesame seeds 
- 2 tablespoons corn starch 


1.  Make your rice and preheat your oven to 400 degrees F (I have a rice cooker here at home so if you have other methods to make rice, I'd start that first).

2.  Prepare the meatballs by getting a large bowl and combining all the ingredients together by mixing them into the meat. (Use your hands, it blends better) 

3.  After you're done mixing the meat, roll them up and it should make anywhere from 18-20 small meatballs. Line your cooking tray with foil, no greasing necessary. Then place them in the oven for about 20 minutes or until brown. 

4.  While your meatballs are cooking, in a small pot add all the teriyaki glaze ingredients and whisk until blended. Mix evenly BEFORE turning the stove on. (Heat makes corn starch clump)

5.  After the ingredients are whisked, put it onto the stove with medium high heat and continue whisking until the sauce has thickened to your preferred consistency. (I like my sauce a little on the thicker side) Turn off the heat and set aside with the top covered. 

6.  Check on meatballs. If they are all brown you may cut one in half to make sure it isn't undercooked. If fully cooked, take them out and let it sit for about 2 minutes before removing from foil. 

7.  Once removed, you may either mix all the meatballs in the glaze or have it drizzled on top. I prefer to drizzle on top since it makes my plating look neater. But if I have leftovers I'll usually mix it all together and set it in the fridge.

8.  Prepare your rice in a bowl and top it with your preferred amount of meatballs, followed by drizzling the teriyaki glaze. You may also finish your dish by garnishing with a pinch of sesame seeds and some green onions. 

9.  Enjoy! 

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