Recipes
El presidente TERIYAKI MEATBALLS (GUSTAKI)
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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
- 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)
- Sesame seeds
- 1 green onion finely sliced
Done with:
Prep
Meatballs:
- Preheat oven to 200°C (400°F). Line a baking sheet or tray with parchment paper.
- 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.
- Bake for 15 minutes, or until golden-brown.
- Make a slurry with water and cornstarch and whisk until chunks are dissolved.
- 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).
- When meatballs have finished cooking, pour 3/4 of the sauce over them and toss gently to evenly coat.
- 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.
