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Teriyaki meatballs with leeks

Author: Les Cultures de chez nous
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Boulettes teriyaki aux poireaux
Preparation 10
Baking 20
Portions 6
Freezing No
Ingredients
Preparation

Ingredients

Meatballs:
  • 454 g (1 lb) of lean ground beef
  • 250 g (1/2 lb) of ground pork
  • 1 egg
  • 15 ml (1 tablespoon) of minced garlic
  • 125 ml (1/2 cup) of breadcrumbs
  • 45 ml (3 tablespoons) of teriyaki sauce
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • Salt and pepper up to taste
Sauce:
  • 125 ml (1/2 cup) of teriyaki sauce
  • 2 shallots, minced
  • 15 ml (1 tablespoon) of sesame seeds
LeeksFind our bag in yourlocal grocery store

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Preparation

  • Preheat oven to 400 °F (200 °C).
  • On a baking plate, spread a sheet of parchment paper.
  • In a large bowl, combine all meatball ingredients and shape into 1 to 1 1/2 inch balls as desired.
  • Spread the meatballs on the baking sheet or in a pan and cook for 20 minutes or until cooked through.
  • In a small bowl, mix all sauce ingredients.
  • Serve the meatballs on a serving plate with the sauce.

Chef's notes