The meat mixture from my mom’s teriyaki burgers is delicious formed into meatballs, browned, and then cooked in a teriyaki sauce. Serve with brown rice.
Recipe adapted from Mel’s Kitchen.
- 1/2 cup low-sodium soy sauce
- 2 1/4 cups water
- 1 tsp. ground ginger or 1 Tbs. grated fresh ginger
- 1/2 tsp. garlic powder
- 1/3 cup packed light or dark brown sugar
- 2 Tbs. honey
- 1 Tbs. rice vinegar or white vinegar
- 2 Tbs. cornstarch
- 2 Tbs. vegetable oil
- 1 recipe teriyaki burger mix
- Sliced green onions
In a medium bowl or a liquid measuring cup, combine the soy sauce, water, ground ginger, garlic powder, brown sugar, honey, vinegar, and cornstarch. Whisk until smooth. Set aside.
Prepare one batch teriyaki burger mix. Form the mixture into meatballs about an inch or two in size.
In a 12-inch nonstick skillet, heat 1 Tbs. of vegetable oil over medium heat until the oil is rippling and hot. Add half of the meatballs in a single layer 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. Remove to a plate lined with paper towels, and repeat with the remaining meatballs.
Add all of the meatballs back to the skillet. Pour the sauce over the meatballs and gently turn the meatballs to coat them in the sauce. Bring to a simmer and cook 10 to 15 minutes, stirring carefully once or twice, until the meatballs are cooked through. If the sauce becomes overly thick, add 1 Tbs. of water at a time to thin.
Serve the meatballs and sauce over hot, cooked rice, quinoa, or couscous, if desired. Garnish with green onions.