MyNetDiary
Teriyaki Meatballs with Dipping Sauce
MyNetDiary

Teriyaki Meatballs with Dipping Sauce

  • 20 min Prep
  • 22 min Cooking
  • 62 serving Total
  • 1,628g Weight
44 cals/
serving

12 ingredients

...
2/3 cup Bread crumbs panko
...
1 tsp Ginger ground dry
...
1 1/2 tablespoon Ginger root raw
...
2/3 cup Water chestnuts sliced
...
1/2 tsp Pepper black
...
1/4 tsp Salt table
...
2 large egg Egg whole raw
...
1 large Egg yolk raw
...
1 1/2 cup Sauce teriyaki ready-to-serve
...
16 oz Pork ground 96% lean 4% fat raw
...
2 lb Turkey ground 93% lean 7% fat raw
...
6 large Onions green spring or scallions raw

9 steps

  • Preheat oven to 400F.
  • Line baking sheet with parchment paper.
  • Place the bread crumbs in a large bowl. Add ground ginger, diced ginger root, finely diced water chestnuts, black pepper, salt, mixed eggs and egg yolk and 3 Tbsp Teriyaki sauce. Mix well.
  • Add ground meats to the bread crumb mixture and mix thoroughly, making sure to not overwork the meat.
  • Pinch off a portion of meat mixture (about 2 Tbsp) and rolling it between your hands, form meat balls. This recipe makes 62 meatballs.
  • Place meatballs on lined baking sheet.
  • Bake for 20-22 min or until meatballs are thoroughly cooked.
  • Let meatballs cool, place on a serving plate and sprinkle with thinly sliced green onions.
  • Serve meatballs alongside a small bowl containing 1 1/3 cup of Teriyaki sauce. This recipe accounts for each meatball being dipped into 1 tsp of Teriyaki sauce.

1 serving = 1 meatball with 1 tsp of Teriyaki sauce.

Tips:
This recipe can be prepared a day ahead of time. Reheat meatballs in a slow-cooker on low until warm.

If you need to limit sodium intake, be very careful to portion control Teriyaki sauce - it is very high in sodium. Consider using reduced sodium Teriyaki sauce.

If you prefer, you can brush the meatballs with 1/3 cup Teriyaki sauce before baking and just serve with 1 cup of Teriyaki sauce.