Easy Teriyaki Meatballs

Ingredients

(1 lb) Ground Beef, 1 lb pkg
(1 lb) Ground Pork
Lard for frying, or your favorite cooking oil
Chopped veggies, your choice (and pineapple if you like!)
Salt & pepper to taste
Green onion & Siracha for garnishing
(2 C) Rice
(14-16 oz) Bottle of your favorite teriyaki sauce, or see link below for delicious, homemade recipe

Combine ground meats (I prefer to split 50/50 but one meat can be used), season with salt and pepper, and roll into desired meatball size.
Chop veggies for stir fry and set aside.
Start rice and allow it to steam while you cook the meatballs.
Cook meatballs in batches on the stovetop, bake in the oven, or cook one large batch on an outdoor griddle, depending on your preference.
Stir fry your veggies while the meatballs finish up.
Cover meatballs in teriyaki sauce and allow it to cook/get sticky on the meatballs before removing them from heat.
Assemble your bowls with rice, meatballs, and stir fry.
Top with green onions and Sriracha before serving.

NOTES:

My young kiddos LOVE when I make “tiny meatballs,” which are slightly time consuming to roll out but are so, so worth it. I make this recipe using exclusively tiny meatballs, and I also reserve about ⅓ of them plain in the fridge because they are the ultimate kiddo finger food on the go.
Because rolling out the meatballs can take a bit of time, I try to do 3-4 lbs of meat at a time so that I get a lot of meatballs. I want maximum leftovers to stock up for later.
Something that helps a lot during a busy week is to prep/cook the meatballs on a Saturday or Sunday when time is a bit more free, and then warm them up with teriyaki sauce when you’re ready to eat them.
Want to make your own teriyaki sauce? Try this simple recipe. The results are delicious! -->Pineapple Teriyaki Sauce

by Cassidy Cornell