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Hawaiian Teriyaki Meatballs

by on August 9, 2011 in Beef, Main Courses August 9, 2011 BeefMain Courses
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

I make these whenever we want a taste of Hawaii. Serve with white rice, fried SPAM, macaroni salad and of course King’s Hawaiian rolls. I can almost smell the pikake! Mmmm!

Afterthought: As one reviewer noted, the sauce can be a little salty. I always use low sodium soy sauce and beef broth and should have noted that in my original posting. My appoligies!!!

Ingredients

  • FOR THE MEATBALLS:
  • 1 pound Ground Beef
  • 1 pound Ground Pork
  • 2 whole Eggs, Beaten
  • 3 Tablespoons Flour
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • FOR THE SAUCE:
  • 4 Tablespoons Cornstarch
  • ½ cups Sugar
  • ⅔ cups Low Sodium Soy Sauce
  • 28 ounces, fluid Low Sodium Beef Broth
  • ½ cups Sake Or Any White Wine Will Do (Chardonnay, Pinot Griggio)
  • 1-½ Tablespoon Grated Ginger
  • 1-½ Tablespoon Grated Garlic

Preparation

Preheat oven to 400 F. Grease a large baking pan.

In a large mixing bowl, combine beef, pork, eggs, flour, salt and pepper. Mix lightly and shape into small balls about 3/4 to 1 inch in diameter. Place balls into the prepared baking pan. Bake for 14-17 minutes.

In another large bowl, mix cornstarch with sugar and soy sauce. Stir in beef broth, sake, ginger and garlic.

Lightly simmer the sauce in a large skillet over medium low heat so the sugar doesn’t burn. Heat until mixture thickens slightly, stirring constantly.

Add meat balls into the sauce and toss together. Serve over plain white rice.

Makes 6 dozen meat balls.

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2 Reviews

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meech on 1.6.2012

Awesome. Made them ahead of time and then kept them warm in the slow cooker till dinner. Was a little bit too salty – but that could have just been me. this was excellent though.

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jillpickle on 8.26.2011

These are FABULOUS! The sauce is just too good! I can imagine putting it on chicken or pork as well. I love the use of sake in it…it really added a nice kick to the flavor. Thanks for posting this…it’s a keeper for sure!

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