Teach Eat Love

Cloudy with a Chance of Teriyaki Meatballs

sesame meatball recipe

My little girl and I went to the library pretty much every Thursday, and we pick out a few new books to bring home. I realized we had never read this classic, and as we read it at home (about 3,000 times – she loved it), I got the idea for a fun themed recipe.

lunch meatball

Cloudy with a Chance of Teriyaki Meatballs.

cloudy with a chance of meatballs recipe

They’re seriously delicious, easy, and they’re great for make-ahead meals. You can freeze them with the sauce already on and pull them out as needed for bento lunches or stir fry dinners.

Let’s get started!

Mix up your sausage, beef, onion, garlic, eggs, ginger, panko bread crumbs, and soy sauce. meatball recipe

Shape them into balls. You can make larger 2 oz size for meals (I love packing them in lunches) or smaller 1 oz size for appetizers. Bake them until they’re golden and beautiful.

cloudy with a chance of meatballs

Like this.meatball appetizer

Then drizzle the teriyaki glaze on top and enjoy.asian meatballs

Yield: about 30 2 oz. meatballs

Prep Time: a few minutes

Cook Time: 30 minutes

Total Time: about 40 minutes

Cloudy with a Chance of Teriyaki Meatballs

Flavorful sausage and beef meatballs that are covered with a sticky, sweet, sesame glaze.

Ingredients:

1 pound of bulk sausage

1 pound of ground beef

2 cloves of minced garlic

1 t. soy sauce*

1/2 t. ground ginger

1 egg

1/2 c. panko bread crumbs

2 scallions, minced

1 recipe teriyaki sauce, follows below

Directions:

Preheat your oven to 400.

1. Mix together the sausage, beef, ginger, soy sauce, and the egg. Stir in the panko and the scallions.

2. Using a tablespoon, shape the meat mixture into balls. This recipe makes about 30 2 oz balls (or you can halve them for an appetizer size meatball).

3. Bake them for 30 minutes (for the larger size balls) or about 20 for the smaller.

To Freeze:

Put each meatball in a mini-muffin tin and drizzle with a spoonful of the teriyaki sauce. Freeze in the tins and when frozen solid, transfer to a plastic freezer bag. The meatballs will thaw in time for lunch if you pack them frozen in the morning.

 

 

Teriyaki Sauce

1/4 c. + 1 T. soy sauce*

1 c. water

1/4 t. ginger

4 T. brown sugar*

2 T. honey

2 T. sesame seeds

1/4 t. sriracha sauce, optional

1 smashed clove of garlic

1/4 c. cold water

2 t. corn starch*

1. In a saucepan, stir together the first eight ingredients. Bring to a gentle boil and reduce heat to a low simmer for a few minutes until the liquid reduces slightly.

2. Whisk the cold water and cornstarch together and then whisk that into the soy sauce mixture. Cook until you reach the desired consistency. Add water to thin if it's too thick for you.

Teriyaki sauce adapted from "restaurant teriyaki sauce" on Food.com.

   

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