Meatballs are a favourite in my home, and more so teriyaki meatballs. School holidays present a unique challenge every time they come around. The children are growing and so are their appetites and their dietary needs. The raids on the pantry and the fridge become common place…I’m still searching for a packet of cashew nuts that i had planned to use on a recipe. Well, I’ll just have to ‘jipanga’ with that, i guess.
Holidays are here and my eldest daughter is home. As soon as she had re-acclimatized and charged her phone, she went through my blog and asked if we could have teriyaki meatballs for dinner. She must have seen my last meatball recipe. We agreed that we would do it together, but on Monday, because we did not have minced meat last Friday. So when I was preparing my weekly menu, I took care to factor in minced meat.
Now that my kitchen and I are under siege,I spent the weekend re-doing meal plans, under the direction of the “This is what we want” committee. I must admit it is quite an awesome thing to have the kids tell you what they want, it gives you the desire to want to prepare awesome meals for them every time.
Teriyaki is a cooking technique where you grill or marinate using a sauce made from soy sauce, sake (or mirin), ginger, garlic, sugar/honey. In this recipe, i substituted sake (rice wine), with apple cider vinegar because i do not have easy access to sake. An even better alternative would be rice vinegar. The result is a delicious sauce for your teriyaki meatballs.
For the Meatballs
- 500g minced/ground beef
- 1 tablespoon of grated ginger root
- 2 spring onions
- 1 egg
- 3 cloves of garlic
- 1 table spoon of soy sauce
- Salt and pepper to taste
- 2 tbsp soya /vegetable oil
For the Sauce
- 2 tbsp sugar
- 2 tbsp corn flour
- 1 tbsp vinegar
- 1 clove, crushed garlic
- ½ table spoon of grated ginger root
- ¼ cup soy sauce
- 4 table spoons honey
- Chop the spring onions finely. Crush three cloves of garlic. Grate 1 table spoon of ginger root.
- Place the ground beef in bowl and add half the chopped spring onion, the chopped ginger and the chopped garlic.
- Add the egg, 1 table spoon of soy sauce, 2 table spoons of soya/vegetable oil and 1 tbsp of corn flour. Season with salt and pepper to taste.
- Mix well in one direction i.e clockwise/anti-clockwise. This helps to air-rate the mixture well.
Using a table spoon, pick the mixture and shape into a ball in the palm of your hands. Repeat until the mixture is finished.
Pre-heat the oven to 200°c. Stack the meat balls on the oven rack. Place the rack in the oven and ensure that you have the oven tray below the rack to collect the cooking juices. Line the tray with foil for this purpose. Set the timer for 30 minutes.
While the meatballs cook in the oven, we can prepare our sauce.
In a bowl, mix 1 cup of water with the corn flour. Set aside.
In a small sufuria or sauce pan, mix 1 cup of water with soy sauce, grated ginger, crushed garlic, vinegar, brown sugar and honey. Bring to a boil, stirring frequently. Once it has boiled, reduce the heat and bring to a simmer. Drizzle the water and corn flour mixture into the sauce pan slowly, stirring continuously. Continue until the sauce has thickened enough (or to your liking); i usually hold out until the sauce can coat a spoon 🙂
To plate this tasty dish, dip the meatballs into the sauce and then place them on your plate. Add grilled pineapple pieces and drizzle the remaining sauce over the meatballs and pineapples.
Share this teriyaki meatballs recipe with your friends and be sure to reach out to me on social. Also, let me know in the comments below, what other recipes you would like to see on the blog 🙂
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