Teriyaki Meatballs

Meatballs:

1/2 lb ground pork

2 T garlic, minced

1/4 c onion, minced

2 T ginger, minced

1 t sesame oil

1/4 c panko bread crumbs

I processed my breadcrumbs in the food processor to make them very fine. Mix all ingredients and form into meatballs. Set aside to keep cool in fridge.

Sauce:

2 t garlic, minced

1 t ginger, minced

6 T low sodium soy sauce

1/2 c + 1 T water

2 T sugar

Mix all ingredients and set aside.

I prefer to brown my meatballs prior to adding the sauce. I spray a good non-stick skillet with cooking spray and brown the meatballs over medium heat. If easier you could also brown the meatballs under the broiler. Once browned on all sides I add the sauce and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove lid and bring to a gentle boil to cook down the sauce a bit. I tend to serve my sauce a little on the thicker side, just boil down until it is the consistency you prefer.

Makes 12 meatballs.