Asian Meatballs with Teriyaki Mustard Dipping Sauce
These Asian Meatballs are sweet, salty, tangy, spicy, and so incredibly moist and addictive. The garlic, ginger, scallion, red pepper, and soy all infuse the meatballs with the most amazing flavor. Dip them in the tangy Teriyaki mustard sauce and they burst with even more flavor. They are great as a main dish or serve as an appetizer!
Servings 24 Meatballs
Calories 420kcal
Ingredients
Meatballs
- 4 scallions
- 1 inch piece of fresh ginger
- ¼ red bell pepper
- ½ teaspoon chili pepper flakes
- 2 garlic cloves
- 3 Tbls Soy Sauce
- 1 pound ground sirloin
- 2 Tbls Coconut oil or Extra Virgin Olive Oil
Dipping Sauce
- ⅓ cup Teriyaki sauce
- 2 Tbls Dijon Mustard
- ½ teaspoon Sesame oil
Rice
- 1 Cup Basmati Rice, uncooked
Instructions
- Make the rice according to package instructions.
- Peel the garlic. Coarsely chop garlic and scallions and ¼ of the red pepper.
- Peel the ginger. You can scrape the skin off with a spoon, use a peeler or simply cut off the skin. Chop the ginger (the blender will do the rest).
- Into the food processor, put the garlic, scallion, red pepper, ginger, chili pepper flakes, and the soy sauce. Pulse for 30 sec, scrape down the bowl and process 1 minute more, or until finely ground. Note, if the meat is too mushy, add a tbls of breadcrumbs..
- Mix the blended ingredients into meat. Roll meat into 24 balls each about 1.5 to 2 inches in diameter. TIP: score the meat in half, then each in half again, then again to give you 8 equal portions of meat. Then roll 3 balls from each of the 8 portions to give you 24 same-size balls.
- Preheat a large nonstick skillet over medium heat and add the Coconut oil. Add the meatballs and don't move until brown on 1 side, about 2 minutes. Turn the meatballs and cook, browning them on all sides, until cooked through, about 2 minutes per side.
- While the meatballs cook, combine the Dijon Mustard with the Teriyaki Sauce and ½ teaspoon Sesame Oil.
- Plate and enjoy!
