Teriyaki meatballs with teriyaki sauce

Ingredients for 3 servings:

• 500 g minced meat
• 15 g breadcrumbs or panko
• 1 egg yolk
• 1 spring onion(s)
• 1 garlic clove(s) or garlic powder*
• 1 piece(s) ginger, thumb-sized
• some pepper
• 1 tsp soy sauce
• 30 ml water, cold
• 2 tsp cornstarch
• 60 ml soy sauce
• 60 g brown sugar
• ¼ tsp garlic powder or ½ grated garlic clove
• 10 g honey
• 200 ml water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Today we’re doing something Asian again: we’re making delicious teriyaki meatballs and a heavenly teriyaki sauce. I have to admit, I was very skeptical when I saw the recipe because I just couldn’t imagine it. Why is that? Because I have a problem with the very salty soy sauce on its own. Of course, with the sugar it creates a contrast – sweet/salty! You know, one of the typically Asian components. Then the meatballs. I have to admit, I’ve never made them in the oven before, but they turned out dreamy. Did you see the golden brown color in the video? A dream, I tell you. I’ll only make them in the oven from now on, they’re so juicy, tender, and evenly cooked. Oh yes, please use an oiled roasting pan, because the mince releases a lot of liquid, which really dirty your baking tray and, in my case, the baking mat on both sides. 1. Place the minced meat, breadcrumbs, and egg yolk in a bowl. Then, make several horizontal slashes in the spring onion, then finely chop. 2. Very finely chop the garlic clove or grate it finely and add it to the minced meat along with the spring onions. Grate the ginger and add about half a teaspoon. Season with pepper and soy sauce. 3. Mix everything together and form into walnut-sized meatballs. Place the meatballs directly into an oiled roasting pan and bake at 180 degrees Celsius for 20-25 minutes until golden brown. 4. Mix the cold water with the cornstarch in a small bowl. Place the soy sauce, sugar, honey, and water in a saucepan, then add the remaining grated ginger and the garlic. 5. Bring the sauce to a boil and then simmer gently for about 10 minutes. Stir in the cornstarch and let it all come together on the stovetop. After 3-4 minutes, the sauce should thicken. 6. The meatballs should be ready by now. Add them to the sauce and stir until they are evenly coated. Serve with rice. Enjoy! Naturally Delicious! PS: For more delicious everyday recipes, check out my Facebook page and, if you like, give it a like.