Cameron Cooks in Chaos: Teriyaki Meatballs

Posted on November 30, 2013 by

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Every Monday in my house we have Meaty Mondays.  This means something that has ground meat in it – meatloaf, meatballs, that type of thing.

This recipe the kids always ask for – one of the only ones – and the kids LOVE to help.  Even the toddlers like to help by rolling the meatballs in their hands.

Teriyaki sauce is a popular sauce in my house, but this is a good one because the kids love it and it’s all made from scratch, which of course is always better.

I serve this with with a rice mix that I buy at Costco – it’s called Organic Harvest Medley, and it has brown rice, wild rice, sweet brown, and heirloom red rice in it. The kids love it. I cook this rice up, and for the last 10 minutes or so of cooking I open the lid,  throw a cup of frozen peas on top and return the lid and let them steam for about 10 minutes maybe until the rice is done cooking.  I love to squeeze in the veggies where I can.  I buy peas in a large frozen bag and my oldest daughter will eat them frozen like that. Mix the peas into the rice before you serve it.

TERIYAKI MEATBALLS

2 lbs ground beef

1/2 finely diced onion

All purpose herb salt free seasoning (I use organic no-salt seasoning from Costco, it lasts my house like 3 months) – to taste

1 egg

Mix it together with your clean hands and roll meatballs, about 1.5 to 2 inches in diameter.  The kids love to help with this.  I BAKE THEM.  I put them in a 9×13 casserole pan and bake at 350 degrees in the oven.  (They also work well in the crockpot, but they will fall apart a little bit.)  Bake them around half an hour, I keep an eye on the oven, they are done when they are turning brown and the juices are clear.  In the crockpot leave them on low all day and they are done in the evening.

SAUCE:  the other thing that’s good about this sauce is that it takes like 5-10 minutes to make it.  Here we go:

1/4 cup coconut liquid aminos (or Braggs, or wheat free soy sauce)

1 cup of water

1/2  tsp ground ginger

1/4 tsp garlic powder

6 TBS raw honey

2 TBS of starch, I use potato starch, you can use whatever works for you – arrowroot works great

Mix everything but starch in a pan, and heat until well combined and almost simmering.  Mix the starch in 1/4 cup of water with a whisk.  Then whisk it slowly into the heated sauce and it will thicken up right away, don’t overcook it.

Add the Teriyaki Sauce while you’re serving the meatballs – I put it on the table and let the kids serve themselves with the sauce, they love that.