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  • Author: Winny Hayes


This recipe can easily be cut into half, but I always make a large batch because my family loves it and makes a great leftover for lunch the next day.



For the meatballs:

2 lbs. ground meat of your choice (I often use turkey)

2 tablespoons grated ginger

8 garlic cloves, minced

1 cup panko

2 eggs

1/4 sliced green onion

2 tablespoons soy sauce

2 teaspoons sesame oil

1/2 teaspoon white pepper

Oil for cooking

Teriyaki Sauce:

2 tablespoons grated ginger

8 garlic cloves, minced

1 cup brown sugar

1.25 cups soy sauce

1/2 cup mirin

2 teaspoons sesame oil

Cornstarch slurry: 1 tablespoon cornstarch + 2 tablespoons cold water, stirred



Preheat oven to 375F

  1. Combine the ingredients for the meatballs EXCEPT the oil and form into meatballs. I use a mini ice cream scoop (2 tablespoons portion) and end up with about 35 meatballs. Place in the fridge for about 15-20 minutes to firm.
  2. Add enough oil to cover the bottom of a skillet and once the oil is hot sear the meatballs for about 2-3 minutes on each side. Be sure to do this in batches. Remove into a parchment lined baking sheet and bake in the oven for 15 minutes. You can skip the searing step and just place them in the oven for 20 minutes. But I really like the crusty texture.
  3. Into the now empty skillet, add the ginger and garlic. Since I used ground turkey, there wasn’t much oil in the skillet. If you are using ground beef or lamb, be sure to discard all but about 1 tablespoon of oil. After 1 minute, add the soy sauce, brown sugar and mirin. Stir until the sugar has melted. Add the cornstarch slurry and cook until the sauce has thickened a bit. If the sauce is too thick add a splash of water. Add the meatballs into the skillet and let cook in the sauce for about 5 minutes. Remove from heat and drizzle with sesame oil and garnish with sliced green onion and sesame seeds. Serve with rice. Enjoy.

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