INGREDIENTS:
For the meatballs:
500 g pork or veal mince
½ cup Panko breadcrumbs
3-4 green onions
1 egg
1 tablespoon grated ginger
1 tablespoon sesame oil
1 tablespoon soy sauce
black pepper

1 cup = 250 ml

For the teriyaki sauce:
½ cup brown sugar
½ cup soy sauce
½ cup mirin wine
½ cup sake
½ cup water
1 tablespoon rice vinegar
1 tablespoon grated ginger
1 garlic clove
1 tablespoon sesame oil
1 tablespoon starch

For sprinkling:
finely cut green onion or chives
toasted sesame seeds

PREPARATION:
Meatballs
Cut the green onion and garlic and mix them with the mince. Add the egg, Panko, soy sauce, sesame oil, grated ginger and black pepper. Combine them and form small walnut-sized balls. Put them onto a sheet of baking paper in a tray for cooking.

Тeriyaki meatballs

Cook in a pre-heated oven at 200°C for about 15-20 minutes.

Teriyaki sauce
Put the grated ginger, small pieces of garlic or pressed garlic and the sesame oil in a frying pan. Fry until the garlic begins to change its color. Add the soy sauce, mirin wine, sake, water, rice vinegar and sugar. Boil for about 4-5 minutes and add the starch, dissolved in a little water. Stir and add the meatballs once the sauce begins to thicken. Boil for 1-2 minutes with a stir so that the sauce can cover the meatballs from all sides. Remove from the heat and serve onto boiled rice, sprinkled with green onion or chives and toasted sesame seeds.

Тeriyaki meatballs

Тeriyaki meatballs