Baked Teriyaki Meatballs on Peppers Caramelized. ”ve been craving teriyaki meatballs lately, so today, for lunch I decided to make some. Since it’s only me and my husband here, usually I try to make meals for one or two. This recipe was the first time using it so there will probably be a remake in the future for it. I’ll tell you what I did and what I’ll probably do different in the future. Now, remember, cooking isn’t exactly my strong point, I’m more of a baker and desserts are more of my expertise, but since becoming a wife, a housewife to be exact, I’m begging and slowly learning how to cook good meals.
Baked Teriyaki Meatballs on Peppers Caramelized
Prep time 20 mins
Cook time 40 mins
Total time 1 hour
- 1 lb. ground pork ( or turkey)
- 1 large egg
- ½ cup plain breadcrumbs
- 1 clove garlic, minced
- 2 inches fresh ginger
- ½ tsp soy sauce
- 2 whole green onions
- 10-15 cranks freshly cracked black pepper
- ½ cup soy sauce
- ½ cup brown sugar
- ½ cup water
- ½ Tbsp toasted sesame oil
- 1 Tbsp rice vinegar
- 2 inches fresh ginger
- 2 Tbsp corn starch
- 1 Tbsp sesame seeds
- 1/4 Cup Dry White Wine chilled
- 1 Red Bell Pepper cut in 1/4″ strips
- 3 Tablespoons Olive Oil (approx)
- 1 Teaspoon Sugar (or less, to taste)
- 1 Green Bell Pepper chopped coarse
- 1 Yellow Bell Pepper sliced
Preheat the oven to 400 degrees. Place the ground pork in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients really well until it is all evenly combined (clean hands work best).
Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes).
While the meatballs are in the oven prepare Peppers Caramelized
Core and cut the peppers into one inch wide strips.
-Heat a large frying pan and add the olive oil and the peppers.
-Saute over medium-low heat, covered, for 20 minutes.
-Toss the peppers often while cooking. Sprinkle the peppers with the sugar and add the wine.
-Continue to saute, covered 5 minutes more until the peppers are very tender and caramelized.
-The peppers should look very brown but not burned.
While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat.
Place in a serving dish the Peppers Caramelized, then the meatloaf with tiriyaki. Serve with white rice if desired.