Teriyaki Meatballs

Sweet-and-savory teriyaki meatballs made with a beef-and-sausage mix, simmered in a glossy homemade teriyaki sauce. This makes a lot — and the leftovers rock. Serve over basmati or jasmine rice with steamed broccoli.

Ingredients

Meatballs

• 1 pound ground beef
• 1 pound hot sausage
• 4 tablespoons sherry or sweet wine
• 2 tablespoons soy sauce
• 1/3 cup brown sugar
• 3 cloves garlic, minced
• 2 teaspoons ginger (fresh from the tube, or dried)
• 1 cup panko breadcrumbs
• 2 eggs
• 1 bunch green onions, chopped

Sauce

• 1/3 cup brown sugar
• 1/2 cup soy sauce
• 1/2–1 cup water
• 4 cloves garlic, minced
• 2 tablespoons ginger, grated
• 1 tsp cornstarch
• 2 tsp water

To Finish

• Cooked basmati or jasmine rice
• Sesame seeds and chopped green onion

Instructions

1. Mix all the meatball ingredients in a large bowl until well combined. Form into healthy tablespoon-size balls.
2. Heat a little oil and brown the meatballs in batches, about 4 minutes each, turning often. Set the well-browned meatballs aside.
3. Return all the meatballs to the pan and pour in the whisked sauce ingredients. Let the meatballs finish cooking in the sauce, about 15 minutes.
4. Once the meatballs are cooked, make a slurry with the 1 tsp cornstarch and 2 tsp water and stir into the pan to thicken. Stir well to coat all the meatballs.
5. Serve over plain cooked rice, topped with chopped green onion and a sprinkle of sesame seeds, with a side of your favorite veggies (we love steamed broccoli).