Teriyaki Pork Shrimp Meatballs: A Delicious & Easy Recipe

Teriyaki Pork Shrimp Meatballs: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent, juicy meatballs, infused with the savory-sweet allure of teriyaki, and boasting a delightful blend of pork and shrimp. This isn’t just a recipe; it’s an experience.

While the exact origins of combining pork, shrimp, and teriyaki in meatball form are somewhat modern, the individual components have rich histories. Teriyaki, a Japanese cooking technique where food is glazed with soy sauce, mirin, and sugar, dates back centuries. Pork and shrimp, staples in many Asian cuisines, bring their unique textures and flavors to this fusion dish. The beauty of these Teriyaki Pork Shrimp Meatballs lies in their ability to bridge cultures and create a harmonious blend of flavors.

What makes these meatballs so irresistible? It’s the perfect balance of savory and sweet, the tender texture of the pork complemented by the delicate sweetness of the shrimp, all enveloped in a glistening teriyaki glaze. They’re incredibly versatile, perfect as an appetizer, a main course served over rice or noodles, or even as a fun and flavorful addition to your next party. Plus, they’re surprisingly easy to make, making them a weeknight winner for busy families. Get ready to discover your new favorite meatball recipe!

Ingredients:

• For the Pork & Shrimp Meatballs:
• 1 pound ground pork
• 1/2 pound peeled and deveined shrimp, finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 large egg, lightly beaten
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• For the Teriyaki Sauce:
• 1/2 cup soy sauce
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sake (rice wine) or dry sherry (optional, but adds depth)
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• For Serving:
• Cooked rice, for serving
• Sesame seeds, for garnish
• Chopped green onions, for garnish
• Steamed broccoli or other vegetables (optional, for a balanced meal)

Preparing the Pork & Shrimp Meatballs

Alright, let’s get started with the heart of this dish – the meatballs! This is where the magic happens, and trust me, the combination of pork and shrimp is absolutely divine. The shrimp adds a subtle sweetness and a wonderful texture that complements the richness of the pork perfectly.

1. Combine the Ingredients: In a large bowl, gently combine the ground pork, chopped shrimp, panko breadcrumbs, green onions, minced garlic, grated ginger, beaten egg, sesame oil, salt, pepper, and red pepper flakes (if using). Don’t overmix! Overmixing can lead to tough meatballs, and we want them to be tender and juicy. I usually use my hands for this, as it allows me to feel when everything is just combined.
2. Mix Gently: Use your hands to gently mix all the ingredients together until just combined. Again, resist the urge to overmix. Think of it like you’re folding the ingredients together, rather than aggressively stirring them.
3. Form the Meatballs: Now, it’s time to shape the mixture into meatballs. I like to make them about 1-inch in diameter, which is a good size for both cooking and serving. You can use a small cookie scoop to ensure they are all uniform in size, or just eyeball it. As you form each meatball, gently roll it between your palms to create a smooth, round shape.
4. Place on a Plate: As you form the meatballs, place them on a clean plate or baking sheet lined with parchment paper. This will prevent them from sticking and make it easier to transfer them to the pan later.

Making the Teriyaki Sauce

While the meatballs are resting, let’s whip up the teriyaki sauce. This sauce is the key to that sweet, savory, and slightly tangy flavor that makes this dish so irresistible. It’s super easy to make, and you can adjust the sweetness and thickness to your liking.

1. Combine the Sauce Ingredients: In a medium saucepan, whisk together the soy sauce, mirin, sake (or dry sherry, if using), sugar, honey, grated ginger, and minced garlic. The sake or sherry adds a subtle depth of flavor, but it’s perfectly fine to omit it if you don’t have it on hand.
2. Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This will create a slurry that will help thicken the sauce. Make sure there are no lumps in the cornstarch slurry, as these can cause the sauce to be lumpy as well.
3. Cook the Sauce: Place the saucepan over medium heat and bring the sauce to a simmer. Once simmering, slowly pour in the cornstarch slurry while whisking constantly. Continue to whisk until the sauce thickens to your desired consistency. This usually takes just a minute or two.
4. Adjust the Flavor: Taste the sauce and adjust the sweetness or saltiness as needed. If you prefer a sweeter sauce, add a little more honey or sugar. If you prefer a saltier sauce, add a splash more soy sauce. Remember, you can always add more, but you can’t take it away!
5. Remove from Heat: Once the sauce has thickened and you’re happy with the flavor, remove it from the heat and set it aside.

Cooking the Meatballs

Now for the fun part – cooking the meatballs! You have a couple of options here: you can pan-fry them for a nice sear, or you can bake them for a healthier option. I personally prefer pan-frying, as it gives the meatballs a beautiful golden-brown crust, but both methods work great.

Pan-Frying Method:

1. Heat the Oil: Heat about 1 tablespoon of vegetable oil or canola oil in a large skillet over medium heat. Make sure the oil is hot before adding the meatballs, so they get a good sear.
2. Cook the Meatballs: Carefully place the meatballs in the skillet, making sure not to overcrowd the pan. Cook the meatballs for about 8-10 minutes, turning them occasionally, until they are cooked through and golden brown on all sides. The internal temperature should reach 160°F (71°C).
3. Drain Excess Oil: Once the meatballs are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Baking Method:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare a Baking Sheet: Line a baking sheet with parchment paper.
3. Bake the Meatballs: Place the meatballs on the prepared baking sheet, making sure they are not touching. Bake for 15-20 minutes, or until they are cooked through and lightly browned. The internal temperature should reach 160°F (71°C).

Combining Meatballs and Sauce

This is where the magic truly happens! The moment the meatballs meet the teriyaki sauce is pure culinary bliss. The sauce clings to the meatballs, creating a glossy, flavorful coating that’s simply irresistible.

1. Add Meatballs to Sauce: Add the cooked meatballs to the saucepan with the teriyaki sauce.
2. Coat the Meatballs: Gently stir the meatballs in the sauce until they are evenly coated.
3. Simmer Briefly: Simmer the meatballs in the sauce for a few minutes, allowing the flavors to meld together. This also helps the sauce to thicken slightly and cling to the meatballs even more.

Serving the Teriyaki Pork & Shrimp Meatballs

Finally, it’s time to serve up these delicious teriyaki pork and shrimp meatballs! I love serving them over a bed of fluffy rice, garnished with sesame seeds and chopped green onions. A side of steamed broccoli or other vegetables adds a nice touch of freshness and balance to the meal.

1. Serve Over Rice: Spoon a generous portion of cooked rice onto each plate.
2. Top with Meatballs: Arrange the teriyaki pork and shrimp meatballs over the rice.
3. Garnish: Sprinkle with sesame seeds and chopped green onions.
4. Add Vegetables (Optional): Serve with a side of steamed broccoli or other vegetables for a complete and balanced meal.

Enjoy your homemade Teriyaki Pork & Shrimp Meatballs! I hope you love them as much as I do. They’re perfect for a weeknight dinner, a party appetizer, or even a potluck. Don’t be afraid to experiment with the recipe and make it your own. Happy cooking!

Conclusion:

So there you have it! These Teriyaki Pork Shrimp Meatballs are truly a game-changer. I know, I know, it sounds like a lot, but trust me, the explosion of flavor is absolutely worth the (minimal) effort. The savory pork, the sweet shrimp, and that irresistible teriyaki glaze – it’s a symphony in your mouth! This isn’t just another meatball recipe; it’s a culinary adventure, a chance to impress your friends and family with something truly unique and delicious.

Why is this a must-try? Because it’s incredibly versatile, surprisingly easy to make, and delivers a flavor punch that will leave everyone wanting more. Forget boring weeknight dinners; these meatballs are ready to elevate your mealtime experience. Plus, the combination of textures – the tender pork and the slightly chewy shrimp – is simply divine.

But the fun doesn’t stop there! Let’s talk serving suggestions and variations. I personally love serving these Teriyaki Pork Shrimp Meatballs over a bed of fluffy rice, drizzled with extra teriyaki sauce and sprinkled with sesame seeds and chopped green onions. It’s a classic combination that never fails to please.

However, don’t be afraid to get creative! You could also serve them as appetizers at your next party, skewered with pineapple chunks for a tropical twist. Imagine these little flavor bombs as part of a vibrant appetizer spread – they’re guaranteed to be the first thing to disappear!

For a lighter option, try serving them in lettuce wraps with a dollop of sriracha mayo. The cool, crisp lettuce provides a refreshing contrast to the rich meatballs, and the sriracha mayo adds a touch of heat. It’s a healthy and delicious way to enjoy these little guys.

And if you’re feeling adventurous, why not try incorporating them into a noodle bowl? Toss them with your favorite noodles, some stir-fried vegetables, and a generous helping of teriyaki sauce for a complete and satisfying meal. The possibilities are endless!

Looking for variations? If you’re not a fan of shrimp, you can easily substitute it with ground chicken or turkey. Just make sure to adjust the cooking time accordingly. You could also add some finely chopped water chestnuts to the meatball mixture for extra crunch. Or, for a spicier kick, add a pinch of red pepper flakes to the teriyaki glaze.

Don’t be intimidated by the ingredient list. Most of these are pantry staples, and the rest are easily accessible at your local grocery store. And the best part? You can easily double or triple the recipe to feed a crowd or have leftovers for lunch the next day.

I truly believe that these Teriyaki Pork Shrimp Meatballs will become a new family favorite. They’re the perfect combination of sweet, savory, and umami, and they’re guaranteed to impress even the pickiest eaters.

So, what are you waiting for? Get in the kitchen and give this recipe a try! I promise you won’t be disappointed. And when you do, please, please, please share your experience with me! I’d love to hear how they turned out, what variations you tried, and what your family thought. Tag me in your photos on social media, leave a comment on my blog, or send me an email. I can’t wait to see your creations! Happy cooking!

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