Savory homemade meatballs contain a hint of ginger, and with a sweet and tangy teriyaki sauce drizzled on top have an authentic, island-style flavor!
1 pound ground beef
1 pound ground pork
1 cup panko bread crumbs
2 teaspoons fresh ginger, grated
4 cloves minced garlic
1 teaspoon dijon mustard
1/4 cup light brown sugar
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1 garlic clove
1/2 teaspoon fresh ginger, grated
chopped green onions
- Preheat oven to 400 degrees.
- Add all meatball ingredients to a large bowl, then mix with your hands or a spatula just until combined. Roll into approximately 48 balls using roughly 1-1/2 tablespoons of meat mixture for each. Place on a large cookie sheet line with non-stick foil.
- Bake at 400 degrees for 18-20 minutes or until internal temperature reaches 155 degrees. Allow meatballs to rest 5 minutes before serving. Temperature will continue to rise as they rest.
- In a small saucepan, mix all the teriyaki sauce ingredients together and heat over a low heat, stirring constantly. Simmer for 3 minutes, remove from heat and drizzle over the meatballs.
- Garnish with sliced green onions and/or sesame seeds, if desired.
You can make and store unbaked meatballs in the freezer in an airtight container for 3-4 months.
You can store baked meatballs in the freezer in an airtight container for 2-3 months.
You can store baked meatballs in the refrigerator for 3-4 days.
Keywords: Hawaiian Meatballs, Tiki appetizer, Mid century appetizer, 1950's appetizer, asian meatballs, asian-fusion dishes