Cornstarch slurry2 teaspoons cornstarch + 2 tablespoons hot water
Optional, for serving:
Sesame seeds
Cooked jasmine rice
Steamed broccoli
Instructions
Preheat oven to 425 °F (218 °C)
In a food processor all of the meatball ingredients and pulse until combined and the mixture easily forms a ball when pressed together. Form into 16 meatballs.
Spray a sheet pan with cooking spray and place the meatballs in a single layer. Spray the meatballs with additional cooking spray and transfer to the oven. Bake for 30 minutes until the meatballs are browned. Remove and set aside.
Combine the teriyaki sauce ingredients in a skillet over medium heat. Bring to a simmer until thickened then add in the meatballs and gently toss to coat in the sauce. Sprinkle with sesame seeds and serve immediately.
Notes
To store. If you have leftovers, place them in an airtight storage container and refrigerate them for 3 to 4 days.
To reheat. You can reheat the meatballs in a skillet or saucepan set over medium-low heat, or in the microwave.
To freeze. It’s best if you freeze the sauce and meatballs separately, but if you’re freezing leftovers, that’s fine too—just know that the meatballs will have a softer texture after reheating. Store in an airtight container or freezer bag for up to 3 months; let the meatballs thaw in the refrigerator before reheating according to the instructions above.