Teriyaki Meatballs – YUM!

I forgot to take a photo of the meatballs so I did a little watercolor painting

Cooking is an art with me. By that I mean, measurements aren’t always exact with me. There are times, maybe more than a few, when I say ‘close enough’ as I throw a thumb-sized amount of seasoning. 

Or when a recipe for teriyaki meatballs has ingredients to make teriyaki sauce and I think I don’t need to make teriyaki sauce when I have a bottle of it in the fridge.

The odd thing is when it comes to painting or drawing I want to be exact. I have no explanation for my laissez-faire attitude with cooking but so far….okay, there was that time I failed to add butter and sugar to the banana bread. ONE TIME!

I strive for variety because cooking at home night after night after night gets b-o-r-i-n-g. Thanks to Pinterest our dinner’s have moved beyond meatloaf as a weekly regular.

I recently made this recipe for teriyaki meatballs. They were delicious! The recipe made enough meatballs for the two of us to have two more meals. 

Here are the adjustments I made:

Since I have teriyaki sauce I didn’t save the ingredient list for it which means I didn’t have it to pour over the meatballs cooking in a pan. So, I baked the meatballs in the oven on 350* for about 25 minutes. They were just right – not dry or mushy. I could have chopped the cilantro a little smaller but that stuff isn’t easy to chop.

Follow the ingredient list for the meatballs, bake them in a 350* oven and serve over Basmati rice (or your preferred rice) and add bottled teriyaki sauce to your liking.

If you prefer making your own, you can find recipes for it on Pinterest. It seems I didn’t save it so I can’t direct you to the site for the original.

These meatballs had a light taste and are one of my favorite recipes I’ve tried. Enjoy!

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