Teriyaki Meatballs with Venison
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 people
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Calories
362 kcal
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Course
Main Course, Appetizer
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Cuisine
Japanese
Teriyaki Meatballs with Venison
Description
The recipe starts with a mixture of venison, panko breadcrumbs, green onions, soy sauce, salt, fresh ginger, and eggs. The combination binds the meat and provides flavor and texture. The meatballs can vary in size but smaller sizes make for good appetizers. After shaping, chilling the meatballs helps them hold their shape during cooking.
Cooking options include deep frying at 360°F, poaching in simmering water until they float, or baking at 400°F. Once cooked, the meatballs are coated in a teriyaki glaze made from sake, mirin, soy sauce, sugar, and starch to give a thickened, glossy finish. Garnishing with toasted sesame seeds adds nutty notes and visual appeal.
This dish works well as an appetizer or served alongside steamed rice. The mild sweetness in the sauce can be adjusted by varying the sugar quantity according to preference, with mirin adding natural sweetness as well.
Ingredients
MEATBALLS
- 2 pounds venison pork or wild boar, finely ground
- 3 tablespoons green onion minced
- 1 cup panko breadcrumbs
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 2 tablespoons ginger fresh, minced
- 2 egg
SAUCE
- 2 tablespoons sake
- 1/2 cup mirin
- 1 tablespoon sugar
- 1/2 cup soy sauce
- 2 teaspoons potato or corn starch
- sesame seed for garnish, toasted
Instructions
- Mix all the meatball ingredients together in a bowl. Mix all the sauce ingredients in another bowl.
- Form meatballs anywhere from the size of a walnut to the size of golf ball. For best results, set the meatballs on a baking sheet and put it into the fridge for an hour to firm up. But you can cook the meatballs straight away if you'd like.
- Cook the meatballs. You can deep fry them at 360°F for about 5 minutes, or you can poach them in simmering water for about the same amount of time (they're ready when they float); or you can bake the meatballs at 400°F for about 20 minutes.
- Glaze the meatballs. Whisk the sauce together so the starch doesn't stick to the bottom of the bowl, and pour it into a large saute pan. Bring it to a boil and add the cooked meatballs. Roll them around in the hot sauce to glaze for 30 seconds or so. Move the meatballs to a serving plate and sprinkle sesame seeds over them. Serve hot as an appetizer or with rice.
Notes
- Adjust the sugar in the sauce to control sweetness; mirin contributes additional sweetness so 1 tablespoon sugar can be enough for a less sweet glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 39g | 78% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 176mg | 59% |
| Sodium | 2162mg | 90% |
| Potassium | 610mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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