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teriyaki meatballs

Empebi avatar
Recipe by
Diana Perry
@Empebi
Martinez, GA

Another Hawaiian recipe I have from the past! Teriyaki is a Japenese style of cooking. Often meatball appetizers are coated in sauce, but these stand on their own and can be served with toothpicks. I have made the meatballs, without the liquids, and then very slowly simmered them in the liquid. Baking is easier!

yield serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For teriyaki meatballs

  • 1/2 c
    shoyu (soy sauce, or light soy sauce, as desired)
  • 1/2 c
    water
  • 2 Tbsp
    whixkey, bourbon or wine
  • 2 tsp
    worcestershire sauce
  • 3 Tbsp
    brown sugar
  • 3
    nickel sized slices of fresh ginger, very finely minced
  • 2 can
    water chestnuts, minced
  • 3 Tbsp
    minced fresh garlic
  • 2-1/2 lb
    ground chuck
  • 1 lb
    lean ground pork
  • 1 Tbsp
    fresh parsley, minced or 2 teaspoons dried parsley

How To Make teriyaki meatballs

  • 1
    Mix all the liquid ingredients and brown sugar.
  • 2
    Mix the beef and the pork; add the minced water chestnuts, very finely minced ginger and garlic; combine well with the meat and add liquid to the mixture.
  • 3
    Pinch off about the size of quarter piece of meat and roll into meatballs
  • 4
    Line a cookie sheet with parchment paper, or aluminum foil; place cooling rack on the sheet and line up the meatballs close, but not touching.
  • 5
    Bake at 275 degrees for 20 - 30 minutes. You want them to lightly brown and be cooked through.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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