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Teriyaki Meatballs

These meatballs are a variation of the Japanese Teriyaki Baaga (Soy-glazed Burger). Unlike the typical American hamburger, the Japanese version is made very much like meatloaf with panko bread crumbs, egg, dark miso paste, and a rich soy glaze. Rather than making the traditional full-size patties, I turned them into bite-size meatballs served with toothpicks as a pupu.

Posted By: A. Taniguchi
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Prep Time: 15 | Cook Time: 15-20 | Ready In: 30-35
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2 pounds ground beef
1 yellow onion, chopped
1 Tablespoon dark miso paste
1/2 cup panko bread crumbs
2 tablespoons vegetable oil
2 Tablespoons whiskey
1 tablespoon hot water
1 tablespoon honey
3 teaspoons Aloha shoyu

Cooking Process:

In a medium bowl, combine the ground beef, panko, egg, miso paste and onions. Use your hands to combine well. Roll into about 24 meatballs about 1 inch to 1 1/2 inches in size.

Heat the oil in a large skillet over medium-high heat. When hot, add the meatballs and allow to brown for 2 to 3 minutes. Meanwhile, combine the water, honey, soy sauce and whiskey in a small bowl and whisk to combine. Set aside. Turn the meatballs and brown until all sides are cooked.

Add the liquid to the pan and reduce the heat slightly. Cook for 2-3 minutes then increase the heat, allowing the liquid to reduce. Coat the meatballs with the sauce. Transfer to a platter and insert toothpicks into each meatball before serving.