I’m back! It’s nearly impossible to cook everyday with a 9 month old who wants to be attached to you 24/7, let alone take pictures and blog them, however I’m going to try my best, I swear. 🙂 Now that my daughter is eating whatever we eat, it’s somewhat easier to figure out what to make for dinner, but at the same time it’s not…if that makes any sense! There’s more of a variety of organic foods (endless!) that I can feed her, however I try to stay away from anything processed, too much soy, any sugar, as well as salt (i.e. this recipe? lol).
This recipe is something I often made before my daughter was eating table food with us. You can also make it with ground beef and ground pork, or just ground pork. I’ve made it with only organic ground pork in the past and it came out very moist and tender. Definitely worth a try! This recipe is adapted from here.
- 1 pound organic ground beef
- 1/2 cup Panko (I used plain bread crumb)
- 1 large organic egg
- 1 green onion, thinly sliced (I tend to use 1/2 medium organic yellow onion)
- 1 organic garlic clove, pressed
- 1/2 tablespoon freshly grated ginger
- 1/2 teaspoon organic soy sauce
- 10-15 cranks freshly cracked black pepper
- Sesame seeds, for garnish
- For the Teriyaki Sauce
- 1/4 cup organic soy sauce
- 1/4 cup water
- 1/4 cup organic brown sugar
- 1/4 teaspoon ground (or grated fresh) ginger
- 1/2 tbsp rice vinegar
- 1/2 teaspoon garlic powder or 1 clove of fresh organic garlic
- 1 tablespoon organic cornstarch
- sesame seeds to taste
- Preheat the oven to 400 degrees. Place the ground meat in a large bowl. Add the grated ginger, minced garlic, green onion, egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients until evenly combined. (I use my hands.)
- Cover a baking sheet with foil or a Silpat. Roll the meatball mixture into small balls, or size of your choice and place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes depending on the size. I use a meat thermometer).
- While the meatballs are in the oven, prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar and rice vinegar. Add ginger. 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 and stir until thickened.
- When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Top with sesame seeds. I served this with rice, however you can serve it with some quinoa instead.