Beef Teriyaki Meatballs

Ingredients

• 1-1/2 pounds Ground Beef (90% lean or leaner)
• 1 tablespoon oil
• 1/2 red onion, thinly sliced
• 2 tablespoons water
• 2 teaspoons cornstarch
• 4 scallions, thinly sliced 
  
• 1 tablespoon toasted sesame seeds
  
• Hot cooked rice and steamed broccoli

• 1 bunch scallions, thinly sliced
• 2 eggs
• 1/3 cup fresh ricotta cheese
• 1/3 cup panko bread crumbs
• 1 tablespoon soy sauce
• 1/2 tablespoon ground black pepper
• 1-1/2 teaspoons sesame oil
  
• 1 teaspoon salt

• 1/3 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons fresh ginger, minced 
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon red pepper flakes

Cooking

1. Place Ground beef and all meatball ingredients in large bowl. Mix well with your hands to evenly incorporate all the ingredients together.
2. Tightly pack meat mixture into balls of desired size. Shape each ball by rolling between the palms of your hands. Place balls 1 to 2 inches apart on a sheet tray.
3. Chill in the refrigerator for 15 minutes or up to overnight. Balls can be frozen and cooked off later for next time!
4. While meatballs are chilling, make the glaze. In a separate clean bowl, add the soy sauce, mirin, ginger, honey, sesame oil and red pepper flakes. Mix well to combine.
5. Heat 1 tablespoon oil in a large nonstick pan over medium high heat. When the pan is hot and the oil is shimmering add the meatballs. Cook the meatballs in the pan, swirling to brown all sides evenly and making sure they are cooked through.
6. When meatballs are browned, add in the red onion to the pan. Cook to soften the onion, 1 to 2 minutes.
7. After the onion is softened, pour the reserved glaze into the pan with the meatballs and onions. Coat the meatballs in the glaze by swirling the pan.
8. In a separate small bowl mix the water and cornstarch to create a slurry. Add the slurry to the pan with the meatballs and glaze to thicken. Heat until desired consistency and meatballs reach an internal temperature of 160°F.
9. Serve with hot cooked rice and steamed broccoli. Garnish with sesame seeds and scallions.

Nutrition

Nutrition information per serving, 4 servings: 542 Calories; 26 g Total Fat (8.5 g Saturated Fat; 0.5 g Trans Fat; 3.8 g Polyunsaturated Fat; 10.3 g Monounsaturated Fat); 212 mg Cholesterol; 2308 mg Sodium; 31 g Total Carbohydrate; 2.4 g Dietary Fiber; 16.5 g Total Sugars; 8.9 g Added Sugars; 46 g Protein; 132.2 mg Calcium; 5.7 mg Iron; 897 mg Potassium; 0.5 mcg Vitamin D; 0.5 mg Riboflavin; 14.5 mg Niacin; 0.7 mg Vitamin B6; 3.8 mcg Vitamin B12; 484 mg Phosphorus; 10 mg Zinc; 40 mcg Selenium; 202.7 mg Choline