Teriyaki meatballs

Well guys……. I live in Olympia now. Again. The place where I spent a large chunk of my life as a vegetarian. A hippie dippie little town with a ton of character, and yes, vegetarians. I started eating meat again before I left, but really grew to LOVE meat again in Seattle. It could be my barbecue obsessed husband, or maybe my hatred of tofu. I just love meat.

Now that I’m back in Oly, guess what? I’m living with 2 vegetarians. HA! Sooooooo that makes me eat a LOT of vegetarian dinners, which in turn creates a lot of vegetarian leftover lunches, which in turn, well, you get my drift. Meat is not on the agenda like it was before. It’s ok. I’m cool with it. Learning to totally dig it actually.

I made these meatballs before I left Seattle. First meatballs ever! Love em.

I could eat like, a million freakin meatballs. Anybody have those foods that they could just eat and eat and eat and never get full? That’s meatballs, for me. And pizza. Definitely pizza.

Can we just talk teriyaki sauce for a sec? Sooooo loving this teriyaki sauce recipe from DamnDelicious. I’ve made it like 3 times now. It’s awesome. I basically copied her with this one…… because….. first meatballs ever! Changed up a few things, but we’ll get to the recipe in a sec.

In January, Jerdy and I are starting a new yearly family tradition: Making his late Grandpa Bud’s spaghetti and meatballs. It’s a seriously ambitious task. Those meaty balls take ALL FRIGGIN DAY! But…… so worth it. It’s one of the things we remember most about him. Not to mention they are the best meatballs I’ve ever had. I’m pretty pumped about the whole thing. I’m getting all sentimental and shite in my old and married age!

Teriyaki meatballs
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Prep time 20 mins
Cook time 25 mins
Total time 45 mins
Author: Trish Serves: 10 large meatballs
Ingredients

• 1-1/2 pounds ground organic wagyu beef (or other ground beef)
• ½ cup Panko
• 1 large egg
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon soy sauce
• ½ teaspoon pepper
• Sesame seeds, for garnish
• 1 tablespoon cornstarch
• ¼ cup soy sauce
• ¼ cup brown sugar, packed
• ½ teaspoon ground ginger
• ¼ teaspoon garlic powder
• 2 tablespoons honey

Instructions

1. Preheat oven to 400 degrees F. Coat a cooling rack with olive oil or butter and place on baking sheet; set aside.
2. In a small bowl, whisk together cornstarch and ¼ cup water; set aside.
3. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water. Bring to a light boil and simmer for about 5 minutes. Add cornstarch mixture and stir until thickened enough to coat the back of a spoon, about 2 minutes.
4. In a large bowl, combine ground beef, Panko, egg, green onions, garlic, ginger, soy sauce and pepper. Mix it all together with your hands, just until mixed. Do not overwork. Roll the mixture into 2-inch meatballs, forming about 10 meatballs.
5. Place meatballs onto prepared rack on baking sheet and bake until golden brown and cooked through, about 20-25 minutes.
6. Serve meatballs immediately with teriyaki sauce, brown or white rice, Sriracha, and garnished with green onion and sesame seeds.

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I’m thinking my next meatballs will be of the tempeh variety. Because, vegetarians. Any ideas for some awesome vegetarian meatballs? I’d love to hear them!

Peace out meat lovers,

Trish

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