The quick version of teriyaki meatballs only takes less than 15 minutes. The secret to speed is to fry the meatballs directly in the pan and then pour the sauce directly into the pan to cook with the meatballs. In this way, the sauce mixes with the oil and juices of the fried meatballs, making this dish even tastier and more delicious. It’s less greasy (not deep-fried) and healthier than take-out food. Super easy and simple, even beginners can learn it right away.
Teriyaki Meatballs recipe
For this meatball, I use half ground beef and half ground pork. This has the advantage that the meatball is juicy and the taste is more intense. Ground pork contains fatter, but ground beef is usually lean and tastes dry. If you combine the two, the meatball will be neither too fatty nor too dry, but juicy and get more flavor. You can also use whole ground pork, ground beef, ground chicken, or ground turkey, whichever you prefer.
Since the meatballs aren’t large, they can be fried directly in the pan and cooked quickly. They’re lower in calories than frying and faster than baking. I usually mix the sauce a little more, put it in a jar and put it in the fridge. Make more fried meatballs and put them in the freezer. When you want to eat them, thaw them, add the sauce, and heat them in a skillet. You can enjoy teriyaki meatballs with rice in less than 10 minutes.
Meatballs ingredients
- 50% Ground beef & 50% ground pork – As I mentioned above, this ratio is best, the meatballs taste juicy and have more flavor.
- Ginger paste – It’s the main ingredient in teriyaki sauce. It’s also added to the meatballs to remove the meaty smell of the meatballs. This gives the meatballs an additional ginger flavor.
- Scallions –These are often added to Asian meatballs, making the meatballs taste juicier due to the scent of the scallions.
- Egg and cornstarch – Asian dishes often use these two methods to make the ground meat stick together.
- Soy sauce, salt, and sugar – Add these ingredients to make the meatballs taste even more delicious.
- Rice wine (Shaoxing wine or Dry Sherry)- to remove the meaty smell of the meatballs.
Teriyaki Sauce
Ginger paste, soy sauce, rice wine, and sugar are the main ingredients of teriyaki sauce. My ratio is the reduced sugar version, which isn’t too sweet, has relatively few calories, and tastes healthier.
How to make
- Put ground beef, ground pork, ginger paste, chopped scallions, egg, cornstarch, rice wine, salt, and sugar in a large bowl. Mix them well.
- Put the minced meat on your palm and squeeze it (between thumb and forefinger). This is a simple method Chinese restaurants to make each meatball the same size.
- Make Teriyaki sauce – Add ginger paste, rice wine, sugar, soy sauce, cornstarch and water in a bowl. Mix them well and set aside.
- Heat the pan on medium high heat. Add one tablespoon of oil once the pan is hot, and add the meatballs one at a time. Each meatball should be dipped in the oil of the pan so that the meatballs get a ball shape and a nice brown color.
- Don't turn the meatballs in the pan immediately. Turn them about 3 minutes after they're formed.PRO TIP: This way the meatballs don't fall apart and the meatball juices are preserved.
- Stir and turn them in the pan for 2 ~ 3 minutes to make sure every part is browned before adding the teriyaki sauce.
- Add the ginger paste and teriyaki sauce and cover the pot until it boils. Open the pot after about 1 to 2 minutes or when it's boiled.
- Fry them so that each meatball can be covered with sauce. Let them stew for 2 ~ 3 minutes and then serve them with white rice.
Dishes to serve with this recipe:
Fried Rice
Black Pearl Bubble Tea
Mu Shu Vegetable
Dry Chow Mein Noodles
Ingredients
MEATBALLS:
- 200 g ground beef
- 200 g ground pork
- 2 tablespoons scallions , chopped
- 1 tablespoon ginger paste
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon rice wine , Shaoxing wine or dry Sherry
- 1 egg
TERIYAKI SAUCE:
- 1/2 tablespoon ginger paste
- 1.5 tablespoons rice wine , Shaoxing wine or dry Sherry
- 4 tablespoons sugar
- 4.5 tablespoons soy sauce
- 1/2 tablespoon cornstarch
- 200 ml water
Instructions
- Teriyaki Sauce – Add ginger paste, rice wine, sugar, soy sauce, cornstarch and water in a bowl. Mix them well set aside.
- Make meatballs – Put ground beef, ground pork, ginger paste, chopped scallions, egg, cornstarch, rice wine, salt, and sugar in a large bowl. Mix them well.
- Put the minced meat on your palm and squeeze it (between your thumb and index finger). This is a simple method Chinese restaurants use to make each meatball the same size. Place the raw meatballs on a baking sheet or plate and set aside.
- Cook meatballs – Heat the pan on medium-high heat. Add one tablespoon of oil once the pan is hot, and add the meatballs one at a time. Each meatball should be dipped in the oil of the pan so that the meatballs get a ball shape and a nice brown color. (Note 1)
- Don't immediately turn or stir the meatballs in the pan. Turn them about 3 minutes after they're formed. Stir and turn them in the pan for 2 ~ 3 minutes to make sure every part is browned. (Note 2)
- Add Teriyaki sauce – Add the ginger paste and teriyaki sauce and cover the pan until it boils. Open the lid after about 1 to 2 minutes.
- Fry them so that each meatball can be covered with sauce. Let them stew for 2 ~ 3 minutes and then serve them with white rice.
Tips & Notes:
- You don’t have to add too much oil. Because the ground meat will release some oil. I recommend the skillet method because it’s a quick and low-carb way to prepare meatballs.
- This way the meatballs don’t fall apart and the meatball juices are preserved.
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