Saucy Teriyaki Meatballs


Meatball Ingredients
1 pound lean ground beef (I used 88%)
1 pound ground pork
1 cup Panko breadcrumbs
1/2 cup Soy Vay Veri Veri teriyaki
3 scallions, thinly sliced (about 1/4 cup)
2 large eggs, lightly beaten

Sauce Ingredients
1/2 cup Soy Vay Veri Teriyaki Marinade
6 ounces pineapple juice
1 tablespoon cornstarch

Optional: sesame seeds and additional scallions for garnish

Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.

In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 1 tablespoon scoop, portion out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.

Bake for 10-12 minutes, until light golden brown and cooked through.

Meanwhile in a 10" skillet warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container. Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken.

Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.

DONNA'S NOTES: If you lightly wet your hands the meatballs will form better and crack less.

These meatballs are amazingly flavorful without the sauce. If you are cutting back feel free to serve without the sauce. I have really enjoyed the meatballs without the sauce in veggie wraps.

SERVING SUGGESTIONS: Can be served as an appetizer or over rice or veggies for dinner.

Recipe makes approximately 72 small (1 tablespoon) meatballs or 36 medium (2 tablespoon) meatballs.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.