Teriyaki Meatballs are a great appetizer or an easy dinner option. They're quick to whip up and the sticky sauce is perfect to go over rice or noodles. Try them this week!
Make the meatballs: Place all ingredients for the meatballs in a large bowl. Using a mixer with the hook attachment, mix well until everything sticks together and the vegetables and cilantro are evenly distributed. Shape into 1.5 teaspoons sized balls and place on a lightly oiled baking sheet. Freeze for 10 minutes (optional, to retain a better shape).
Bake the meatballs: Preheat the oven to 430°F (220°C). Bake the meatballs for 10-12 minutes, or until no longer pink in the middle.
Make the sauce: While the meatballs are freezing and baking, make the sauce. Place all ingredients for the sauce into a measuring jug and whisk very well. Place in a skillet and bring to a boil. Simmer until thickened, about 3-4 minutes.
Finish the dish: Place the baked meatballs into the hot sauce and gently toss. Serve immediately.
Notes
Meatballs can be made ahead and stored in the fridge for 2-3 days. To reheat, add a bit of water to the sauce to thin it out and gently heat on the stove (or in short bursts in the microwave - use a lose cover to avoid splatters).