This baked teriyaki meatball recipe will be a hit at your dinner table! It is that good. My family absolutely loves these little sweet balls of goodness. I like my teriyaki a little spicier so I always add more crushed red pepper to my plate. I serve it with rice and if I think about it ahead of time and have veggies ready, I will add steamed broccoli and carrots.
On another side note…of which I’m really great at….I wrote about this before but it obviously left such a memory and was so prevalent in my daily activities back in Las Vegas, it begs repeating….or at least laughing about. If I didn’t bring my lunch while working in my uniform as a police lieutenant, sergeant, or officer in Las Vegas, I would primarily only go to restaurants in which I could watch the cook make my food. I did this for self preservation reasons and reasons that most folks don’t really think about in their daily activities. News flash…some cooks really don’t care for cops…..and I didn’t want any “special sauce”…know what I mean jellybean? So, back to the point…..teriyaki at Samarai Sams was my ticket to teriyaki goodness if I didn’t bring my lunch for the shift and I felt ok about eating it because the “chef’s special sauce” was not part of the ingredient list. Gross I know. I acknowledge that this information should probably not be placed on a food recipe post….but such is life. It can be gross….funny….and gross. BUT…only funny if you aren’t the victim of the food assault.
Now, back to this awesome recipe…If you are apprehensive about making anything asian inspired…don’t be. I was too before I began making the flavorful cuisine all the time living in the country because I now don’t have my beloved Samurai Sams around the corner,at least for teriyaki. Once you have the basics down and the key ingredients on hand, it is easy as pie. I will post more recipes that are asian inspired as I make them and of course get pictures of the tasty morsels but things like low sodium soy sauce, thai garlic chili sauce, ginger, green onions, brown sugar, lemon grass, garlic, sesame oil, etc. are all staples in that type of cooking and really great to have on hand.
These teriyaki meatballs are a wonderful start to get your feet wet in asian inspired cooking and show you that you can totally do it. I know you can! Enjoy!
- 35 Pre-Made or Freshly Made Meatballs, Recipe Here
- 1/2 C. Cold Water
- 3 Tbsp. Cornstarch
- 1/2 C. Soy Sauce
- 1 3/4 C. Water
- 1 Tsp. Ground Ginger
- 1/2 Tsp. Garlic Powder
- 1/2 C. Packed Brown Sugar
- 2 Tbsp. Honey
- 1/4 Tsp. Red Pepper Flakes
- Optional-Add steamed broccoli and carrots to the final sauce/teriyaki mixture
- Preheat oven to 425 degrees. Place fresh or previously made (thawed if previously frozen) meatballs on a greased cookie sheet. Place cookie sheet in oven for 15-17 minutes. At the half way cook time point, pull the cookie sheet from the oven and turn the meatballs once with a spatula.
- For the sauce, mix 3 Tbsp. cornstarch into 1/2 C. water in a small measuring cup, using a fork to break up the cornstarch. Once smooth, set aside.
- In a heavy bottom larger sauce pan, measure out the rest of the ingredients, adding them to the sauce pan. On medium/high, begin to heat the pan. Add the cold water/cornstarch mixture to the heating pan and whisk the sauce together. Continue heating and stirring until the mixture begins boiling. Boil one to two minutes, reduce to the heat to low.
- When the meatballs have finished baking, use a large slotted spoon to remove the meatballs from the cookie sheet and directly to the teriyaki sauce. Serve over steamed rice. Optional-Add steamed broccoli and carrots to the mixture.
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