Teriyaki Meatballs

Combine 1 pound of ground beef and 2 pounds of ground pork in a bowl.

Add 1 teaspoon of Italian seasoning, 1 teaspoon of fine kosher salt, 1 teaspoon of garlic powder, and 1 teaspoon of garlic pepper to the meat mixture.

Put on gloves and mix the meat and seasonings together until well combined.

Add 1 egg to the mixture to help bind the ingredients together and mix again with gloves.

Wash hands and prepare to roll meatballs, wetting hands with cold water to prevent sticking.

Use a small scooper to portion out the meat mixture and roll into meatballs, placing them on wax paper.

Prepare teriyaki sauce by mixing 1/2 cup of soy sauce, 1/4 cup of honey, 3 tablespoons of brown sugar, and 1 teaspoon of sesame oil in a bowl.

Taste the teriyaki sauce and adjust sweetness if necessary, then add 1 tablespoon of cornstarch and whisk until combined.

Heat a skillet and lay the meatballs in it, cooking on medium heat until they brown, about 5 minutes per side.

Turn the meatballs to cook on all sides until browned.

Once cooked, remove the meatballs from the skillet and clean it for the sauce preparation.

Bring the teriyaki sauce to a boil and add the cooked meatballs back into the sauce to coat them.

Equipment Needed

Spice Level: