Baked Teriyaki Meatballs on Caramelized Peppers
Recipes Main Dish Meal ideas Other ethnic food Pork
Description
Tired of your Italian meatball recipe? Change it up with this delicious Asian inspired one with caramelized bell peppers and a teriyaki glaze. Serve them over rice, if desired.
Ingredients
Meatballs:
1 lb. ground pork
1 large egg, beaten
½ c. plain breadcrumbs
1 clove garlic, minced
2 inches fresh ginger
½ t. soy sauce
2 whole green onions, sliced
10-15 grinds freshly ground black pepper
Caramelized Peppers:
1/4 c. chilled dry white wine
1 red bell pepper, cut in 1/4″ strips
3 T. olive oil
1 t. sugar, or to taste
1 green bell pepper, coarsely chopped
1 yellow bell pepper, sliced
Teriyaki Glaze:
½ c. soy sauce
½ c. brown sugar
½ c. water
½ T. toasted sesame oil
1 T. rice vinegar
2 inches fresh ginger, peeled and grated
2 T. cornstarch
1 T. sesame seeds
cooked white rice, if desired
Directions
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Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil.
Meatballs:
Place ground meat in a large bowl. Peel ginger; grate using a small holed cheese grater into the bowl. Mince garlic; slice green onions; add both to the bowl. Add egg, breadcrumbs, soy sauce, and black pepper. Mix ingredients very well with clean hands until evenly combined. Roll meatball mixture into small balls, about 1 tablespoon each, making about 30 meatballs. Place meatballs on the prepared baking sheet.
Bake until golden brown, about 35-40 minutes.
While meatballs are baking, prepare Caramelized Peppers:
Core and cut peppers into 1/4 inch wide strips.
Heat a large skillet; add olive oil and peppers; saute, covered, over medium-low heat, for 20 minutes, tossing peppers often while cooking. Sprinkle peppers with sugar; add wine. Saute, covered 5 minutes more until peppers are very tender and caramelized. The peppers should look very brown, but not burned.
Also, while the meatballs are baking, prepare the Teriyaki Glaze:
In a medium pot, combine soy sauce, water, brown sugar, rice vinegar and sesame oil. Peel and grate the ginger; add to the pot. Heat over a low flame until brown sugar is dissolved, just a few minutes.
Dissolve cornstarch in just enough water to make it pourable; pour into the pot with the glaze ingredients. Turn heat to medium-high; stir; cook until thickened. It should thicken when it begins to simmer. Once thickened, add the sesame seeds.
Remove meatballs from oven; transfer them to the pot with the glaze; stir to coat.
Place in a serving dish the peppers, then the meatballs with the teriyaki. Serve with white rice, if desired.
6 servings.