Name: Teriyaki-Glazed Meatballs (Big Batch)
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 3 pounds (1.36 kilograms) ground meat or a mix of meat and chicken; 1/2 cup gluten-free breadcrumbs; 2 eggs; 3 tablespoons finely chopped scallions; 2 tablespoons gluten-free soy sauce or tamari sauce; 2 tablespoons sesame oil; 1 tablespoon brown sugar or honey; 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic; 1 teaspoon fresh grated ginger or 1 cube Gefen Frozen Ginger; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup Gefen Sesame Oil; 6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic; 4 teaspoons grated ginger or 4 cubes Gefen Frozen Ginger; 1 and 1/2 cups water; 1 cup gluten-free soy sauce; 1/2 cup brown sugar; 1/4 cup rice vinegar; 4 teaspoons cornstarch dissolved in 4 teaspoons water; 1 tablespoon toasted sesame seeds, for garnish; 1 cup chopped scallions, for garnish

Teriyaki-Glazed Meatballs (Big Batch)

No family gathering is complete without food.
A meatball bar is perfect because it can stay warm for
hours and people can serve themselves as they please!
You can prepare the meatball bar in advance so that
once the party night rolls around, all you
have to do is set the vibe, sit back, and connect with
the people you love!

Make two or three versions of meatballs, keep them warm in
a Crock-Pot or in serving dishes set over a hot plate, and let
people come and serve themselves. Don’t forget the sides and toppings.

Yields 100 meatballs

Ingredients

Meatballs

3 pounds (1.36 kilograms) ground meat or a mix of
meat and chicken
1/2 cup gluten-free breadcrumbs
2 eggs
3 tablespoons finely chopped scallions
2 tablespoons gluten-free soy sauce or tamari
sauce
2 tablespoons sesame oil
1 tablespoon brown sugar or honey
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 teaspoon fresh grated ginger or 1 cube Gefen Frozen Ginger
1/2 teaspoon salt
1/2 teaspoon black pepper

Teriyaki Glaze

1/4 cup Gefen Sesame Oil
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
4 teaspoons grated ginger or 4 cubes Gefen Frozen Ginger
1 and 1/2 cups water
1 cup gluten-free soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
4 teaspoons cornstarch dissolved in 4 teaspoons
water
1 tablespoon toasted sesame seeds, for garnish
1 cup chopped scallions, for garnish

Directions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a

baking sheet with Gefen Parchment Paper.
Combine meatball ingredients in a large bowl. Roll into one-inch (two and 1/2-centimeter) meatballs and arrange on the prepared baking sheet. Bake for 20 minutes, until golden and cooked through.

Add oil, garlic, and ginger to a medium saucepan over medium-high heat. Cook for one to two minutes, stirring constantly, until fragrant. Add water, soy sauce, brown sugar, and rice vinegar. Stir and bring to a boil.
Once boiling, whisk in the cornstarch slurry. Cook for two minutes, until thick and glossy, stirring constantly.

Place the meatballs in a large pan or pot. Pour the hot glaze over the meatballs and toss gently to coat. Let simmer over low heat for five to 10 minutes so the sauce gets absorbed and the meatballs get sticky and shiny.
Sprinkle sesame seeds and scallions over the top and enjoy!

Notes:
This recipe image was generated using AI.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Teriyaki-Glazed Meatballs (Big Batch)

Danielle Renov

Family Table by Mishpacha Magazine

Recipe Description:

Make two or three versions of meatballs, keep them warm in
a Crock-Pot or in serving dishes set over a hot plate, and let
people come and serve themselves. Don’t forget the sides and toppings.

Yields 100 meatballs

Ingredients

Meatballs

3 pounds (1.36 kilograms) ground meat or a mix of meat and chicken
1/2 cup gluten-free breadcrumbs
2 eggs
3 tablespoons finely chopped scallions
2 tablespoons gluten-free soy sauce or tamari sauce
2 tablespoons sesame oil
1 tablespoon brown sugar or honey
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 teaspoon fresh grated ginger or 1 cube Gefen Frozen Ginger
1/2 teaspoon salt
1/2 teaspoon black pepper

Teriyaki Glaze

1/4 cup Gefen Sesame Oil
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
4 teaspoons grated ginger or 4 cubes Gefen Frozen Ginger
1 and 1/2 cups water
1 cup gluten-free soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
4 teaspoons cornstarch dissolved in 4 teaspoons water
1 tablespoon toasted sesame seeds, for garnish
1 cup chopped scallions, for garnish

Directions

Step 1 - Prepare the Meatballs

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a

baking sheet with Gefen Parchment Paper.
Combine meatball ingredients in a large bowl. Roll into one-inch (two and 1/2-centimeter) meatballs and arrange on the prepared baking sheet. Bake for 20 minutes, until golden and cooked through.

Step 2 - Prepare the Teriyaki Glaze

Add oil, garlic, and ginger to a medium saucepan over medium-high heat. Cook for one to two minutes, stirring constantly, until fragrant. Add water, soy sauce, brown sugar, and rice vinegar. Stir and bring to a boil.
Once boiling, whisk in the cornstarch slurry. Cook for two minutes, until thick and glossy, stirring constantly.

Step 3 - Assemble

Place the meatballs in a large pan or pot. Pour the hot glaze over the meatballs and toss gently to coat. Let simmer over low heat for five to 10 minutes so the sauce gets absorbed and the meatballs get sticky and shiny.
Sprinkle sesame seeds and scallions over the top and enjoy!

Step 4 - Credits

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

3 Comments

kayla • 7 months ago

Is this saucy enough to serve on spaghetti?

Raquel Malul Kosher.com Team • 7 months ago

Reply to kayla

In the image, it looks like there is definitely sauce, but it's not overwhelmingly saucy.

Reply to Raquel Malul

Recipe notes say the image was generated by AI so I wouldn’t judge based on that lol

Totally missed that! According to the recipe, it has a fair amount of liquid so I think it should be good on spaghetti!

Judy Ashur • 8 months ago

Thank you
they came out very soft and tasty

Can I freeze the meatballs after baking and the sauce separately then combine them day of

Raquel Malul Kosher.com Team • 8 months ago

Reply to Judy Ashur

Sure- or you can even freeze the meatballs in the sauce!

Courses

Popular

Popular Sources

Occasions

Everyday

Community

Cooking Shows

Kitchen Academy

Family & Kids

Travel & Trends

Challenges and Competitions

Cooking & Hosting

Home & Lifestyle

Torah & Halacha

Teriyaki-Glazed Meatballs (Big Batch)

Directions

Prepare the Meatballs

Prepare the Teriyaki Glaze

Assemble

Credits

Suggested Recipes

Explore

Tell Us How It Went: Share Your Experience

3 Comments

Your comment will be posted in a moment...