So, it seems that the past few weeks I have been on a Mexican-kick since coming back from Cancun. We have practically eaten Mexican nearly every day and I can hardly get enough of it’s cheesy, spicy goodness. Today however, I decided to branch out of my Mexican-rut and made a little Asian to swtich things up a bit. I had a batch of teriyaki sauce in my freezer so I decided to throw some Teriyaki Meatballs together. Serve these meatballs over sticky white rice and this is a meal all kids will love! My kids gobbled these up and I had to hurry and put a couple aside for lunch tomorrow. They were sweet, have a little kick and the saltiness of the meat makes for a great combination. If you want to always have teriyaki sauce on hand and are too cheap to buy it by the bottle at the store, just double this recipe and keep some in the freezer for another meal (you know…like these Gorgonzola Teriyaki Burgers that are to die for!!!). It’s much less expensive and tastes better than anything you can buy at the store!

Teriyaki Meatballs and Rice
Teriyaki Sauce
  1. 1/4 c. soy sauce
  2. 1 t. sesame oil
  3. 1 1/4 c. water
  4. 1/2 t. fresh ginger, ground
  5. 1-2 cloves garlic, minced
  6. 1/3 c. brown sugar
  7. 2 T. cornstarch
  8. Mix all of the ingredients together except for the 1/4 c. water and
  9. cornstarch in a medium to large saucepan. In a small bowl, combine the
  10. cornstarch and 1/4 c. cold water and dissolve. Add mixture to the sauce
  11. pan. Heat until sauce thickens to desired thickness. Add water to thin
  12. the sauce if it becomes too thick.
  13. 3 stalks green onions, sliced (garnish)
  14. Sesame seeds (garnish)
  15. 3 c. cooked sticky rice
Meatballs (You could use pre-cooked meatballs from Costco if you are in a hurry)
  1. 1 lb. lean ground beef or turkey
  2. 1 lb. spicy pork sausage
  3. 1 t. paprika
  4. 1 T. Montreal Steak Seasoning (or salt & pepper)
  5. 1 clove garlic, minced
  6. 2 eggs
  7. 1 medium red onion, chopped fine
  8. Dash cayenne pepper
  9. 2 T. teriyaki sauce
  10. Make one recipe for the teriyaki sauce (above). Begin cooking the rice. For the meatballs, dice the onion into small pieces. In a medium sized bowl, combine the ground beef, sausage, onion and the remaining ingredients until well combined. For the meat mixture into 1 1/2-2 inch in diameter meatballs. Place the meatballs into a large saute pan and heat to medium-high heat. Let the meatballs cook until the bottom side of each meatball is cooked and dark browned. Turn meatballs over and cook the other side, about 5-7 minutes. Once the meatballs are mostly cooked through, pour the teriyaki sauce over the meatballs and let them simmer until the rice is cooked. Serve the meatballs and sauce over sticky rice and garnish with sesame seeds and green onions.
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Instructions
  1. Cook some white or brown rice in a rice cooker. Cook until tender while you prepare the sauce and meatballs.
  2. In a medium large sauce pan, whisk together the soy sauce, sesame oil, 1 1/4 cup water, 1/2 tsp. ginger, garlic, brown sugar, cornstarch. Once everything is whisked together, turn the heat to medium high heat and stir until the sauce begins to thicken. Add more water to thin
  3. the sauce if it becomes too thick.
  4. Meatballs (You could use pre-cooked meatballs from Costco if you are in a hurry): For the meatballs, dice the onion into small pieces. In a medium sized bowl, combine the ground beef, sausage, onion and the remaining ingredients until well combined. For the meat mixture into 1 1/2-2 inch in diameter meatballs. Place the meatballs into a large saute pan and heat to medium-high heat. Let the meatballs cook until the bottom side of each meatball is cooked and dark browned. Turn meatballs over and cook the other side, about 5-7 minutes. Once the meatballs are mostly cooked through, pour the teriyaki sauce over the meatballs and let them simmer until the rice is cooked. Serve the meatballs and sauce over sticky rice and garnish with sesame seeds and green onions.
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