What's 4 Dinner, by Marie: Szechuan Teriyaki Meatballs

Thursday, April 12, 2012

Szechuan Teriyaki Meatballs

1 - 1.5 pound ground beef
1 - 1.5 pound ground pork Don't sweat the amounts...
2 eggs
1/2 cup breadcrumbs, or more if it's wet
S&P

Teriyaki sauce
Red pepper paste -Asian store or grocery store aisle
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Mix the meatballs from the first set of ingredients. Make meatballs and fry in skillet until browned. Don't worry if they aren't cooked all the way through, just turn them often to brown. Add pepper paste and teriyaki sauce and 1 cup of water. Bring to boil. Lower heat and simmer for 15-60 minutes. In the meantime, make some noodles or rice. Loosen the lid if you need to thicken the gravy.

Simple, simple. Ready is well under an hour. :)

If you go searching for a red pepper paste, don't worry about the brand. You just want a pepper paste that's mostly red peppers, and thick.

Beef and pork and eggs. Now, the messy part... Mix with your hands, add the breadcrumbs and S&P.

I use this little ice cream scoop kind of thing to get my meatballs the same size. You can do it any way you like.

Can you tell I LOVE my 12 inch skillet? Perfect fit! If you can't fit them all in at once, rotate out the browned ones and add the raw ones. Once you get the sauce started, you can out them all back in together.

Turn them every few minutes to brown on all sides.

When they are all browned nicely, put them to the edges to make a lace to work on the sauce.

Nice big glob of pepper paste. This is all by taste, but this is about 1/4 cup. This will not be overly spicy, just a little zing.

1/2 bottle of teriyaki glaze. If you are using the second half of the bottle and not the first half, like I am here, fill the bottle with your water and shake it good to rinse the bottle out well. This stuff is too good to waste!