Today I experimented by combining two recipes, one Teriyaki Meatballs, with my favourite, Yummy Meatballs. The original Teriyaki recipe had pure mincemeat, with no additions apart from spice, so I added an egg and breadcrumbs, as from experience these two additions make for softer, yummier meatballs. I used a dark soy sauce, but would not recommend it, as the sauce turns out far too strong.

Extra Black Teriyaki Meatballs

500g minced beef
1 egg, beaten
1 cup breadcrumbs
3 spring onions, chopped
1 clove garlic, crushed
1 teaspoon grated fresh ginger
ΒΌ cup soy sauce
1 tablespoon sugar
Β½ cup water
1 tablespoon cornflour

Pre-heat oven to 200deg C. In a bowl mix shallots, garlic, ginger, soy sauce and sugar. Put minced beef into another, larger bowl, add beaten egg and breadcrumbs. Pour in half the soy mixture, and combine well. Shape into 20 meatballs. Bake 15 minutes in hot oven in open baking dish.

Mix water and cornflour into remaining soy mixture, place in large pot and heat, stirring continually until sauce thickens and bubbles. Add meatballs, and heat through. Serve over rice with stir-fried vegetables.

Serves 4

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