Teriyaki Meatballs

For the meatballs:

Start by preheating the oven to 400 F.

Add the pork, ginger, egg, breadcrumbs, soy sauce, green onions, black pepper and garlic into a large bowl. Using your hands smash everything together until completely combined.

Form into small balls and add them into a large oven proof skillet (use one with a lid—you’ll need it later) on medium high heat. Cook until meatballs are browned on all sides, but they don’t have to be cooked all the way through. Then, cover the skillet with an oven proof lid and place in the oven. Cook for 20 minutes.

For the sauce:

Start by adding the soy sauce, brown sugar, water, sesame seed oil, vinegar and ginger into a medium saucepan on medium heat. Bring to a simmer.

In a small cup, add the cold water and cornstarch. Stir until combined to create a slurry.

Slowly pour the slurry into the sauce whisking as you go. This will thicken the sauce as it heats so go slowly. If you want a thicker sauce add more slurry. If you get too thick of a sauce add more water. Heat until sauce is nice and thick.

To serve, remove the meatballs from the oven and carefully pour the sauce over the meatballs. Toss the meatballs in the sauce. Serve the meatballs over rice, garnish with sesame seeds and additional green onions.

Enjoy!

Note, the serving size is if you are eating this as an entree. If you are making these as appetizers it makes about 20 medium sized meatballs.

Recipe slightly modified from: Budget Bytes which is a totally fab blog and you should really check it out. The end.