Updated: Jul 7
Teriyaki Sauce Instructions:
Thaw Teriyaki Sauce in warm water for a few minutes or overnight in the fridge. Add contents to a small sauce pot and bring to a simmer. Whisk in 1-2 Tablespoons of cornstarch until fully combined. Simmer for 3-5 minutes until desired thickness is reached. Serve over meatballs and enjoy!
Teriyaki Meatball Instructions:
Meatballs yield best results when cooked from frozen. Cook times may vary with some oven and kitchen temperatures. Be sure to keep an eye on your meal and prepare food to proper cook temperatures. Meatballs should come to an internal temperature of 165 degrees Fahrenheit.
OVEN (recommended) -
Preheat your oven to 400 degrees. Line a cookie sheet with tin foil, spray with nonstick cooking spray and place meatballs evenly spaced on the tray. Bake for 20 minutes or until meatballs are golden brown and done to your liking. Serve with Teriyaki Sauce over rice and broccoli or your favorite vegetable!
INSTANT POT -
To prevent meatballs from sticking add 1 Tablespoon of olive oil to the bottom of your Instant Pot. Add 1/4 cup water to your Instant Pot Place meatballs evenly spaced and put the lid on and seal. Set to High Pressure for 7 minutes. When complete, let pressure release naturally for 5 minutes, then quick release. Add Teriyaki Sauce to the pot and whisk in 1-2 Tablespoons of cornstarch to thicken. Simmer on the Saute setting for 4-5 minutes and once desired thickness is achieved turn off the Instant Pot. Serve your meatballs with Teriyaki Sauce over rice and broccoli or your favorite vegetable!
Add 1 Tablespoon of olive oil to a pan and heat to medium-high heat. Sear meatballs on all sides in the pan and then reduce temperature to low-medium. Pro-tip: add a few tablespoons of water and set a lid over the pan to allow meatballs to steam and retain their moisture while coming to internal temperature of 165 degrees. Serve with Teriyaki Sauce and broccoli or your favorite vegetable!
RECIPE CONTAINS: GLUTEN, SOY, DAIRY
*FOOD ALLERGY NOTICE: please be advised that our food may contain trace amounts of peanuts, tree nuts, soy, milk, eggs, wheat, shellfish or fish.