Teriyaki Meatballs

Meatballs (mix in a large bowl until well Combined)- makes a lot!! But you will be glad cause leftovers rock.

  • 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 Teaspoon Ginger (fresh out of the tube, or dried)
  • 1 Cup Panko Breadcrumbs
  • 2 Eggs
  • Bunch green onions chopped

Sauce (whisk together)

  • 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

Form the meatball mixture into healthy tablespoon size balls and after heating up a little oil brown them in batches. About 4 mins each batch turning them often. Place the well browned meatballs off to the side while you make the rest. Then add them all back into the pan and pour in the whisked sauce ingredients. Let the meatballs finish cooking in the sauce. This will take about 15 mins. You want the sauce to thicken also once the balls are cooked so make the cornstarch and water slurry and add to the pan. Stir well to coat all the meatballs. To serve add chopped green onion for color and sprinkle with sesame seeds if you like! The sauce is rich so serve the meatballs over cooked plain basmati or jasmine rice and a side of your favorite veggies. (we love steamed broccoli)