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Teriyaki meatballs



I’ve been trying out a lot of recipes to find something that will freeze well and reheat even better. There’s nothing worse than defrosting and heating it only to find it tastes like total crap. These meatballs are so simple to make, really tasty and are perfect little meals to leave in the freezer. Just put them in the fridge the night before and voila, a tasty meal that doesn’t taste like it just spent a month in hibernation. This is great for me because my boyfriend takes leftovers for lunch at work everyday and I started feeling bad that he wasn’t getting enough variety. It’s also great because if I don’t feeling like making dinner, he won’t have to buy lunch.


These meatballs are really tasty with the teriyaki glaze, but you can definitely substitute the pork meatballs with some vegan or vegetarian ones. The glaze will work just fine with them. To freeze them put 5 meatballs into each ziplock bag with a little glaze. Don’t forget to date and label them!


The glaze is really great to make because you see this dark, watery sauce transform into a thick, silky glaze.


Here we have the all the ingredients for the glaze just after pouring them into the pan.


This is a few minutes of stirring, you can see the change into a more caramel looking syrup.


Look at that beautiful silky glaze. You’ll know it’s ready when the glaze coats the spoon.


This recipe is adapted from Budget Bytes

Teriyaki meatballs

– 500g/ 1.1lb pork mince
– 1/2 cup panko breadcrumbs
– 1/2 tsp soy sauce
– 1 clove garlic, diced
– 1 egg
– 10 cranks of black pepper
– 2 green onions, chopped

Teriyaki glaze
– 1/2 cup soy sauce
– 1/2 cup water
– 1/2 cup brown sugar
– 1 tbs rice vinegar
– 2 tbs corn starch

Preheat the oven to 200C/400F and line a baking tray with baking paper.

In a large bowl add all the ingredients and using your hands mix until it’s combined. Using your hands keep dividing the meatball mix until you reach around 30 pieces of mix. Shape them into little balls and place on the baking tray. Put them in the oven for 35 minutes or until golden brown.

In a saucepan combine the soy sauce, water, brown sugar and rice vinegar and heat on low until the sugar melts. Put the cornflour in a little cup and a few tablespoons of water and mix. Add it to the saucepan and heat on medium. Keep stirring until it thickens and set aside. This is the perfect time to cook your rice while you wait for the meatballs to finish.

When the meatballs are cooked pour them into the saucepan with the glaze and coat them evenly. Serve over rice with some extra green onions and enjoy!


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