The Humpherys Family

Teriyaki Meatballs

Recipe Added:  11/17/2011
2 lbs ground beef
2 eggs
2/3 cup bread crumbs
1 tsp salt
1/4 tsp pepper
1 1/2 tsp Worcestershire sauce
1/4 tsp garlic powder
3 Tbsp milk
Sauce
1/2 cup soy sauce
1 3/4 cups water
1 tsp ginger
1/2 tsp garlic powder
1/2 cup brown sugar
2 Tbsp honey
3 Tbsp cornstarch
1/2 cup cold water
Sauce  In a medium bowl mix soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, and honey. In a separate bowl, dissolve cornstarch into 1/2 cup cold water. Set both bowls aside.

For meatballs, in a large bowl, combine all meatball ingredients except ground beef and mix well. Add beef and mix until combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat two Tbsp oil over medium heat until oil is rippling and hot. Add meatballs and brown on all sides, turning with a pair of tongs. The meatballs don’t need to be completely cooked through, just equally browned on all sides.

When meatballs have browned, pour sauce over meatballs and gently turn meatballs to coat. Heat sauce until simmering and add cornstarch mixture, carefully mixing to not break up meatballs. Combine cornstarch mixture with Teriyaki sauce.

Simmer meatballs and sauce over medium heat, until meatballs are cooked and sauce is thick and smooth (if the sauce becomes overly thick, add a Tbsp of water at a time to thin), about 10-15 minutes, turning meatballs every two or three minutes to ensure even cooking. Serve over rice.
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