Teriyaki Meatballs with Dipping Sauce

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.