I absolutely love meatballs. Marinara meatballs, garlic meatballs, creamy white sauce meatballs, baked, fried…you name it. But out of all of them, I have a soft spot for teriyaki meatballs. Hot, sticky, kind of spicy, bursting with flavours of garlic, ginger and chilli sauce, these are a must try for easy lunch or a quick, under 30 minutes appetizer.
Probably the most important aspect of all is that this is a baked meatballs recipe, meaning it’s healthier, with less oil used and less pots and pans to wash after that. 🙂
Ingredients:
Instructions:
Preheat the oven to 350F (175C). Prepare a shallow baking pan and line it with parchment paper.
Add all the meatball ingredients (without the flour) into a ball and mix thoroughly to combine.
In a separate bowl, add the flour and set aside.
Divide the meatball mixture into 12 equal pieces, then wet your hands and with a gentle rolling motion start rolling the meatballs between your palms to shape them (make sure not to press to hard otherwise they won't come out round).
Toss the meatballs through the flour one by one. This will help the sauce stick to the surface of the meatballs.
With a cooking brush, lightly coat the bottom of the pan with vegetable oil, then place the meatballs carefully into the pan.
Brush the top of the meatballs with some of the oil, then bake at 350F for 25 minutes until slightly browned.
Ingredients
Directions
Preheat the oven to 350F (175C). Prepare a shallow baking pan and line it with parchment paper.
Add all the meatball ingredients (without the flour) into a ball and mix thoroughly to combine.
In a separate bowl, add the flour and set aside.
Divide the meatball mixture into 12 equal pieces, then wet your hands and with a gentle rolling motion start rolling the meatballs between your palms to shape them (make sure not to press to hard otherwise they won't come out round).
Toss the meatballs through the flour one by one. This will help the sauce stick to the surface of the meatballs.
With a cooking brush, lightly coat the bottom of the pan with vegetable oil, then place the meatballs carefully into the pan.
Brush the top of the meatballs with some of the oil, then bake at 350F for 25 minutes until slightly browned.
How to Make the Sauce for Teriyaki Meatballs
As your meatballs are browning beautifully in the oven, it’s time to make the sauce. The sauce for teriyaki meatballs is really easy to make and takes about 10-15 minutes of simmering down then it’s ready!
In a sauce pan, add the broth, sesame oil, teriyaki sauce, soy sauce, vinegar, garlic, ginger, hot sauce and simmer for about 5 minutes. Mix a few tablespoons of broth with the corn starch and stir to combine. Pour the mixture into the simmering pan.
The sauce is going to change color and become more opaque, but keep cooking for another 5-10 minutes to darken. Add salt and pepper to taste. After 10 minutes, the sauce is going to be glossy and reduced to a nice consistency. If it’s too thick for your liking, you can add 1 tablespoon of water or broth.
When the meatballs are done, pop them straight into the simmering pot and flip them gently to coat them.
I love these with a generous serving of steamed broccoli and rice and a sprinkle of sesame seeds on top. Truly one of the best under 30 minutes recipe ever!