This recipe makes about 40 meatballs (about cocktail size). You will have extra sauce left over to use for other dishes or if anyone needs a little extra sauce. These are great served up as a cocktail appetizer as well!
Place all ingredients in mixing bowl and combine well with hands
Preheat oven to 400 degrees.
Once well combined use the larger side of melon-baller to ball up and roll mixture into small meatballs. (I make mine cocktail size, about 1″ diameter)
Place meatballs on aluminum foil lined and oil sprayed sheet pan or straight onto lightly greased sheet pan evenly spaced apart. (A broiler pan works great as well)
Bake 20-25 minutes (or internal temperature of meatballs at least 160 degrees) Turn meatballs about halfway through. Either jiggle the sheet pan to loosen or turn manually (I like to use a wide spatula to turn 4/time)
If not up to temp add another 2-3 minutes.
While meatballs are cooking start preparing your Ginger Teriyaki Sauce. (Cook your starch if you’re adding any to the dish at this time as well.)
Once cooked you can serve immediately over rice or noodles. If you are not serving yet, you can keep the meatballs warm in a crock-pot til ready to serve. If your Teriyaki Sauce is ready, coat the meatballs in a little sauce while you’re waiting to serve them.
You can serve a little extra sauce on the side for people to add more on their own to their liking.