Teriyaki Meatballs | Cook4me

• 500 grams beef mince
• 500 grams pork mince
• 1 egg(s)
• 1/2 cup panko or bread crumbs
• 1/2 cup coriander stalks, finely chopped
• 1/2 cup green onions plus extra for garnish, finely sliced
• 1 tsp freshly grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 minced garlic clove
• 2 tbsp vegetable oil
• 1 cup teriyaki sauce, divided
• ½ cup cooking sake
• ½ cup chicken stock
• 1 tsp sugar
• Bok choy, to serve
• Cooked brown basmati rice, to serve
• Sesame seeds, to garnish

#MealPrep

"These beauties pressure cooked in just 10 minutes and I served them over brown basmati and steamed bok choy. This recipe is my MOST requested recipe by both customers AND my family! This is a winner for dinner!" - Lorena Lys, Tefal brand ambassador

1. Prepare the ingredients. 2. In a separate bowl combine all ingredients except sake, chicken stock, sugar and half of the teriyaki marinade. Mix well and make into 12 meatballs. 3. Pre-heat pot on browning. Add oil then sauté meatballs in batches and set aside. 4. Deglaze the pot with cooking sake, remaining teriyaki marinade, chicken stock and sugar. Mix well until bubbling and return meatballs to pot. Stir well to combine. 5. Pressure Cooking Time: 10 mins. 6. When finished cooking, open the lid and gently place bok choy on top and close lid again for 5 minutes (the residual heat will steam the greens). 7. Scoop meatballs and bok choy onto the rice. Garnish with toasted sesame seeds and finely chopped green onions.