Description
These Teriyaki Meatballs with Spicy Miso Sauce deliver a delicious fusion of savory pork and beef meatballs glazed in a rich homemade teriyaki sauce, paired perfectly with a creamy, spicy miso dressing. Served over fragrant Thai jasmine rice and garnished with fresh chives and optional chili oil, this flavorful dish combines Asian-inspired flavors with comforting textures, making it an excellent choice for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Meatballs
- 250 g ground pork (20% fat for juiciness)
- 250 g ground beef
- 60 g breadcrumbs (fresh bread roll blended)
- 1 egg
- Generous pinch of flaky salt
- Freshly ground black pepper
- 1 tbsp vegetable oil (for frying)
Teriyaki Sauce
- 3 tbsp light soy sauce
- 3 garlic cloves, minced
- 1/2 inch ginger, minced
- 1/2 tbsp brown sugar
- 1 tbsp rice wine vinegar
Spicy Miso Sauce
- 1 tbsp butter
- 2 garlic cloves, minced
- 1/2 tbsp miso paste
- 300 ml single cream
- 1 tbsp sriracha (adjust for spiciness)
- 1 tsp light soy sauce
- 1/2 tsp brown sugar
To Serve
- 2 portions Thai jasmine rice, cooked and hot
- 10 g chives, finely sliced
- Black sesame seeds (quantity as preferred)
- 4 tsp chili oil (optional)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground pork, ground beef, breadcrumbs, egg, a generous pinch of flaky salt, and freshly ground black pepper. Mix well until ingredients are evenly incorporated. Shape the mixture into approximately 16 round meatballs, ensuring they are compact but not overly dense.
- Fry the meatballs: Heat 1 tablespoon of vegetable oil in a large frying pan or skillet over medium heat. Once hot, add the meatballs and fry them for about 3 minutes on each side until they develop a golden brown crust. Note that the inside will still be raw at this point.
- Make and add teriyaki sauce: In a small bowl, combine 3 tablespoons light soy sauce, minced garlic, minced ginger, 1/2 tablespoon brown sugar, and 1 tablespoon rice wine vinegar. Stir until combined. Pour this teriyaki sauce into the pan with the meatballs, stirring gently to coat all the meatballs evenly. Reduce the heat to low to prevent the sauce from burning, cover the pan with a lid, and cook for an additional 10 minutes or until the meatballs are cooked through in the center.
- Prepare the spicy miso sauce: While the meatballs cook, melt 1 tablespoon butter in a separate pan over medium heat. Add 2 minced garlic cloves and 1/2 tablespoon miso paste, stirring continuously until you form a fragrant paste. Gradually add 300 ml single cream, 1 tablespoon sriracha, 1 teaspoon light soy sauce, and 1/2 teaspoon brown sugar. Stir well and reduce heat to low to allow the sauce to simmer gently. Taste and adjust seasoning or spice level as desired.
- Serve: Divide the hot cooked Thai jasmine rice between serving bowls. Top with the glazed teriyaki meatballs and drizzle generously with the spicy miso sauce. Garnish with finely sliced chives, a sprinkle of black sesame seeds, and if desired, drizzle with 4 teaspoons of chili oil for an extra kick. Serve immediately and enjoy!
Notes
- Use ground pork with a higher fat content (about 20%) for juicier meatballs.
- Fresh breadcrumbs made from bread rolls give better texture than store-bought dried crumbs.
- Control the spice level of the miso sauce by adjusting the amount of sriracha.
- Ensure the meatballs are cooked all the way through by checking the internal temperature reaches 160°F (71°C).
- Leftover meatballs can be refrigerated and reheated gently in the sauce.
- For a gluten-free version, use gluten-free soy sauce and breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
Keywords: teriyaki meatballs, spicy miso sauce, Asian meatballs, pork and beef meatballs, easy dinner recipe, jasmine rice, homemade teriyaki, creamy miso sauce, spicy Asian sauce
