Leeks

Teriyaki meatballs with leeks

Name: Teriyaki meatballs with leeks
Prep time: 30 min
Cook time: 20 min
Yield: 6
Cuisine: Entrées
Ingredients: 454 g (1 lb) of lean ground beef; 225 g (1/2 lb) of ground pork; 1 egg; 15 ml (1 tablespoon) of garlic, minced; 125 ml (1/2 cup) of breadcrumbs; 45 ml (3 tablespoons) of teriyaki sauce; 1/2 package of 250 g (2 cup) of Les Cultures de chez nous sliced leeks; Salt and pepper, to taste; 125 ml (1/2 cup) of teriyaki sauce; 2 shallots, minced; 15 ml (1 tablespoon) of sesame seeds

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Author: Les Cultures de chez nous

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Preparation 10

Baking 20

Portions 6

Freezing Yes

Budget

Ingredients Preparation

Ingredients

For the meatballs:

454 g (1 lb) of lean ground beef
225 g (1/2 lb) of ground pork
1 egg
15 ml (1 tablespoon) of garlic, minced
125 ml (1/2 cup) of breadcrumbs
45 ml (3 tablespoons) of teriyaki sauce
1/2 package of 250 g (2 cup) of Les Cultures de chez nous sliced leeks
Salt and pepper, to taste

For the sauce:

125 ml (1/2 cup) of teriyaki sauce
2 shallots, minced
15 ml (1 tablespoon) of sesame seeds

Preparation

Side-by-side mode

Preheat oven to 400°F (200°C).
On a baking plate, spread a sheet of parchment paper.
In a large bowl, combine all meatball ingredients and shape into 2.5 cm to 6 cm (1 to 1 1/2-inch) balls as desired.
Spread the meatballs on the baking sheet or pan and cook for 20 minutes or until cooked.
In a small bowl, mix all sauce ingredients.
Serve the meatballs on a serving plate with the sauce.