Grilled Blended Meatballs with Sweet Teriyaki Glaze
Recipe and Photo by Jess Pryles
Grilled blended meatballs with sweet teriyaki glaze is a tasty blend of veal and mushrooms, coated with a sweet teriyaki glaze grilled to perfection.
1 hr. 45 minutes
8 ounces Portabella mushrooms
3 green onions
2 cloves garlic
½ cup bread crumbs
1-pound ground veal
½ cup reduced sodium Teriyaki sauce or marinade
2 tablespoons honey
2 teaspoons kosher salt
Place the mushrooms, green onions and garlic into a blender or food processor, and blend until finely chopped.
In a bowl, combine the mushroom mixture with bread crumbs and veal, and mix lightly until blended. Do not overwork the meat. Take 2-3 tablespoons of the mixture and gently form into a ball. Repeat until all the meatballs have been formed. Place meatballs in the fridge for 30-60 minutes to set.
Place the Teriyaki sauce and honey into a small saucepan and set over a low flame. Cook until the mixture has reduced by half and formed a thick glaze.
Heat the grill to 400-450 degrees Fahrenheit on one side and to low on the other side.
Place the meatballs on the hot side of the grill for 3-4 minutes until a crust has formed and the meatball releases easily from the grate. Turn the meatball over and cook for 3-4 minutes on the opposite side. If necessary, repeat until a golden crust has formed.
Once the meatballs are seared, move them onto the cool side of the grill to finish cooking. Brush with 2-3 coats of teriyaki glaze.
Meatballs are done and safe to eat when they reach an internal temperature of 165 degrees Fahrenheit.
Nutritional Information Per Serving
115 mg cholesterol; less than 1 g fiber; 15 g sugar; 30% DV Vitamin D; 4% DV calcium; 15% DV iron; 15% DV potassium.