Recipes

El presidente TERIYAKI MEATBALLS (GUSTAKI)

GUSTA
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15 min Prep
30 min Cooking
10 Portions
GMO FREE
100% VEG

Ingredients

MEATBALLS:
  • 350g GUSTA Original Veggie Ground
  • 1/3 cup breadcrumbs
  • 1 cloves garlic, minced
  • 1 tsp soy sauce
  • 1 tbsp cooking Sake 
  • Pinch salt and pepper, to taste
  TERIYAKI SAUCE:
  • 1 tsp sesame oil
  • 1 cloves garlic, minced (or 2 teaspoons)
  • 3 tbsp teriyaki sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp brown sugar
  • 1/4 cup water
  • 2 tsp cornstarch mixed with 1 tbsp of water
  • 1 tsp Sriracha or more (adjust to your spice preference)
  TO SERVE:
  • Sesame seeds
  • 1 green onion finely sliced
Gustaki meatballs PT
Done with:

Prep

Meatballs:
  1. Preheat oven to 200°C (400°F). Line a baking sheet or tray with parchment paper.
  2. Mix together all of the meatball ingredients in a large bowl until well-combined. To make the meatballs, spoon out 1 ½ inch of meat mixture and roll into balls of 1 ½ inches. Place onto the baking sheet or tray.
  3. Bake for 15 minutes, or until golden-brown.
  Teriyaki Sauce:
  1. Make a slurry with water and cornstarch and whisk until chunks are dissolved. 
  2. In a sauce pan, mix sauce ingredients (except cornstarch slurry) until well incorporated. Bring to a simmer over a medium heat, mix the cornstarch mixture in and give it a quick good mix until it dissolves into the sauce. Continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 5 minutes).
  3. When meatballs have finished cooking, pour 3/4 of the sauce over them and toss gently to evenly coat.
  Presentation
  1. Transfer the glazed meatballs to a serving dish or tray. Sprinkle with sesame seeds and sliced green onions (if desired). Serve warm with toothpicks or mini forks, and with remaining sauce for dipping.
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+300%
Is the amount of the rising American vegan population in the last 3 years.

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