Grilled Blended Meatballs with Sweet Teriyaki Glaze

Grilled Blended Meatballs with Sweet Teriyaki Glaze

Never had grilled meatballs before, you won’t regret it! This grilled blended meatball recipe with a sweet teriyaki glaze has a blend of finely chopped mushrooms in the ground meat. Talk about a boost in savory flavors and juiciness!
Ground veal is great for meatballs! It helps pack so much flavor in one bite. Not to mention everyone loves easy grill food, right? These skewers are paired with a shiny teriyaki glaze for a sweet finish and grilled to perfection. These little balls of grilled goodness will have yourself doubling the recipe to “meat” the high demand.
This is another great recipe and photo developed by Jess Pryles. You should also see her Stuffed Veal Wraps with Mushrooms and Blue Cheese!

Nutritional Information Per Serving

310
Calories

32g
Protein

9g
Fat

3.5g
Saturated Fat

1040mg
Sodium

24g
Carbohydrates

115mg
Cholesterol

less than 1g
Fiber

15g
Sugar

30% DV
Vitamin D

4% DV
Calcium

15% DV
Iron

15% DV
Potassium

Prep Time:
1.5 hours

Cook Time:
15 minutes

Total Time:
1 hr. 45 minutes

Serves:
12-14 meatballs

Ingredients

  • 8 ounces Portabella mushrooms
  • 3 green onions
  • 2 cloves garlic
  • ½ cup bread crumbs
  • 1-pound ground veal
  • ½ cup reduced sodium Teriyaki sauce or marinade
  • 2 tablespoons honey
  • 2 teaspoons kosher salt

Instructions

  1. Place the mushrooms, green onions and garlic into a blender or food processor, and blend until finely chopped.
  2. In a bowl, combine the mushroom mixture with bread crumbs and veal, and mix lightly until blended. Do not overwork the meat. Take 2-3 tablespoons of the mixture and gently form into a ball. Repeat until all the meatballs have been formed. Place meatballs in the fridge for 30-60 minutes to set.
  3. Place the Teriyaki sauce and honey into a small saucepan and set over a low flame. Cook until the mixture has reduced by half and formed a thick glaze.
  4. Heat the grill to 400-450 degrees Fahrenheit on one side and to low on the other side.
  5. Place the meatballs on the hot side of the grill for 3-4 minutes until a crust has formed and the meatball releases easily from the grate. Turn the meatball over and cook for 3-4 minutes on the opposite side. If necessary, repeat until a golden crust has formed.
  6. Once the meatballs are seared, move them onto the cool side of the grill to finish cooking. Brush with 2-3 coats of teriyaki glaze.
  7. Meatballs are done and safe to eat when they reach an internal temperature of 165 degrees Fahrenheit.