Easy Teriyaki Meatballs

From: Jenn@eatcakefordinner

2 Lbs. ground beef (85/15 works best)

2/3 c. panko bread crumbs

2 Tbl. dry minced onion

1 large egg

1/4 c. milk

1 1/2 tsp. ground ginger

2 tsp. salt

1/4 tsp. ground black pepper

Teriyaki Sauce

1 1/2 c. cold water

3/4 c. packed light brown sugar

1/2 c. low-sodium soy sauce

1 tsp. garlic powder

3 Tbl. cornstarch

1 tsp. sesame oil

For serving

chopped green onions, opt.

cooked white or brown rice

cooked broccoli florets

Preheat oven to 400 degrees.  Grease a 9x13-inch baking pan; set aside.  To a large bowl, add ground beef, bread crumbs, onion, egg, milk, ginger, salt and pepper.  Mix with your hands until just combined.  Use a 1 1/2 Tablespoon cookie scoop and scoop meat mixture into balls and place in prepared pan.  Or, rub a little oil on your hands and then roll the meat mixture into roughly 1-inch balls.  Bake, uncovered, for 20 minutes.  Makes around 35 meatballs.   

To prepare the teriyaki sauce:  Pour all of the sauce ingredients into a medium saucepan.  Whisk together until no lumps remain. Heat over medium heat until it thickens, whisking occasionally.  This should only take 3-5 minutes. 

When meatballs are done baking, dunk them in the teriyaki sauce and serve over cooked rice.  Garnish with chopped green onions and serve with broccoli florets on the side.  

Base meatball recipe adapted from: Our Sweet Basil Kitchen