Ingredients
PORK AND SHRIMP MEATBALLS
2 egg
1 cup bread crumbs
1/3 cup onion finely chopped
2 tbsp cilantro chopped, plus more for garnish
1/4 cup milk
1/2 tsp salt
1/2 tsp black pepper
1 lb ground pork
1 lb shrimp cooked and finely chopped
1 tbsp sesame seeds
TERIYAKI GLAZE
1 tbsp cornstarch
1/4 cup soy sauce
1/4 cup brown sugar packed
1/2 tsp ground ginger ground
1/4 tsp garlic powder
2 tbsp honey

Instructions
FOR THE PORK AND SHRIMP MEATBALLS
Preheat oven to 375 F. Line 2 baking sheets with parchment paper and set nearby.
In a large bowl, add eggs and quickly whisk to break yolks, then mix in bread crumbs, onion, cilantro, milk, salt, and pepper to the bowl. Add the ground pork and shrimp to a bowl and thoroughly mix together (tip: it works best to knead it with your hands).
Using a scoop or a good eye, shape the meatball mixture into 1-inch meatballs. Place formed meatballs on the prepared baking sheet.
Bake meatballs for 20-25 minutes or until bottoms begin to brown.
FOR THE TERIYAKI GLAZE
In a large skillet, add cornstarch, soy sauce, brown sugar, ground ginger, garlic powder, and honey. Bring to a boil over medium-high heat, whisking constantly. Let the mixture cook for 1-2 minutes or until it can easily coat the back of a spoon.
PUTTING IT ALL TOGETHER
Reduce heat to medium. Add meatballs to the skillet with teriyaki sauce and gently toss to coat. Cook meatballs in the sauce for an additional 1-2 minutes or until piping hot.
Serve immediately with sesame seed and cilantro for garnish.
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