Teriyaki Meatballs

Teriyaki Meatballs

Teriyaki meatballs are so easy to make. The meatballs are baked not fried, so you can pop them in the oven while you prepare the sauce. And once you know how easy and delicious it is, you'll NEVER buy bottled teriyaki sauce again :-)

Teriyaki meatballs also make an exciting (and moreish!) appetiser served on sticks with a teriyaki dipping sauce.

Ingredients (Serves 4):

Meatballs
Teriyaki Sauce
Garnish
  • Shallots (thinly sliced)
  • Sesame Seeds

Method:

Meatballs
  1. Preheat oven to 200°C and line a baking tray with baking paper.
  2. Mix all the ingredients for the meatballs together in a large bowl.
  3. Form into bite-sized balls and place on a tray, evenly spread apart.
  4. Bake for 10 - 12 minutes, or until golden brown and cooked through.
Teriyaki Sauce
  1. Heat a heavy-based pan over medium-high heat.
  2. Whisk all the sauce ingredients together (except for the starch and water).
  3. Simmer over medium heat until boiling.
  4. Mix starch and water together in a separate bowl, then pour slowly into the simmering sauce until well combined.
  5. Continue to simmer and stir until the sauce thickens (about 5 minutes).

To Serve:

Pile meatballs up on a bed of steamed rice, with a side of steamed or stir-fried vegetables. Drizzle with the thickened teriyaki sauce. Garnish with shallots and sesame seeds. Serve steaming hot!

* Alcohol content of the cooking wines will evaporate as the sauce simmers.