Baked Teriyaki Meatballs on Caramelized Peppers
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.