Teriyaki Meatballs

Name: Teriyaki Meatballs
Yield: Makes 40 meatballs
Ingredients: 6 ounces, shiitake mushrooms, stemmed and chopped coarse; 1 1/2 cups chopped, green cabbage; 2 tablespoons, vegetable oil; , Salt and pepper; 3 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 1 pound, ground chicken; 1/2 cup, panko bread crumbs; 4 , scallions, minced; 3 tablespoons, minced fresh cilantro; 1 , large egg, lightly beaten; 1 tablespoon, toasted sesame oil; 1 tablespoon, cornstarch; 1 tablespoon, unseasoned rice vinegar; 1/2 cup, mirin; 1/3 cup, water; 1/4 cup, soy sauce; 3 tablespoons, sugar; 2 , scallions, green parts only, sliced thin on bias; 1 tablespoon, sesame seeds, toasted

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Appears in Cook's Country February/March 2016

Appetizers

Chicken

Make Ahead

SERVESMakes 40 meatballs

TIME1½ hours, plus 1 hour chilling

WHY THIS RECIPE WORKS

These bite-size meatballs get salty-sweet flavor from our homemade teriyaki sauce. Unlike thick, too-sweet bottled versions, our sauce is a simple mix of soy sauce, sugar, mirin, and a little cornstarch for just the right thickness. For the...

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