Grilled Blended Meatballs with Sweet Teriyaki Glaze

Mediterranean veal burger

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.


Prep Time:
1.5 hours


Cook Time:
15 minutes


Total Time:
1 hr. 45 minutes


12-14 meatballs


  • 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


  1. Place the mushrooms, green onions and garlic into a blender or food processor, and blend until finely chopped.

  2. 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.

  3. 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.

  4. Heat the grill to 400-450 degrees Fahrenheit on one side and to low on the other side.

  5. 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.

  6. 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.

  7. Meatballs are done and safe to eat when they reach an internal temperature of 165 degrees Fahrenheit.


Nutritional Information Per Serving



32 g


9 g


3.5 g

Saturated Fat

1040 mg


24 g


115 mg cholesterol; less than 1 g fiber; 15 g sugar; 30% DV Vitamin D; 4% DV calcium; 15% DV iron; 15% DV potassium.