- 1 Tablespoons sugar
- 2 Tablespoons soy sauce
- ¼ cup mirin
- 1 Tablespoons sake
- 2 cloves garlic smashed
- 1 piece of ginger (the size of a quarter) peeled and smashed
- ½ pound ground beef
- ½ pound ground pork
- 1 egg
- ¼ cup panko breadcrumbs
- 2 scallions, chopped fine
- 3 garlic cloves, minced
- 1 Tablespoon peeled and minced ginger
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 Tablespoon neutral oil
- Minced scallions
- Toasted sesame seeds
- Combine the soy sauce, mirin, sake, sugar, garlic, and ginger in a cup. Stir to dissolve sugar and set aside.
- Combine the ground pork, ground beef, egg, panko, scallions, garlic, ginger, sesame oil, salt and white pepper in a medium bowl. Mix well.
- Form into 1 ½ Tablespoon meatballs (I used a scoop and yielded 13) and place them onto a plate or baking sheet.
- Heat a large 12” skillet over medium high heat for several minutes.
- Add the oil and swirl to coat the skillet. Add the meatballs to the skillet and cook for 1-2 minutes until browned. Flip and cook for another 1-2 minutes to brown the other side.
- Add the sauce to the skillet. Cover the pan with a lid and lower heat to medium low. Cook for 7-9 minutes until the meatballs are cooked through (you can cut into one to check if you’re unsure).
- Transfer the meatballs to a serving dish. Raise the heat to medium high and reduce the sauce for 1-2 minutes until syrupy. Pour the sauce over the meatballs.
- Garnish teriyaki meatballs with scallion and sesame seeds, and serve immediately.
Keywords: meatballs, back to school, japanese, teriyaki