Easy and quick teriyaki meatballs take only 15 minutes. My recipe is low in calories and less sugary and healthier than the take-out variety. Your best dinner idea for the whole family.
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.
Nutrition Information:
Serving: 400g Calories: 728kcal (36%) Carbohydrates: 34g (11%) Protein: 42g (84%) Fat: 43g (66%) Monounsaturated Fat: 10g Cholesterol: 225mg (75%) Sodium: 4093mg (178%) Potassium: 714mg (20%) Fiber: 1g (4%) Sugar: 27g (30%) Vitamin A: 186IU (4%) Vitamin C: 2mg (2%) Calcium: 64mg (6%) Iron: 5mg (28%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.