Seared meatballs with a pineapple teriyaki glaze, white rice, and herbs.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Mulay’s Sausage.
Teriyaki Sauce
INGREDIENTS
- 1 cup Soy sauce
- 1/2 cup Honey
- 1 tbsp. Ginger (minced)
- 1 tbsp. Garlic (minced)
- 3 tbsp. Mirin
- 1/2 cup Pineapple juice + 2 tbsp. Cornstarch (slurry)
METHOD
- Juice pineapple or use bottled/canned. Add ingredients into a saucepan, stir and cook until thickens.
Meatballs
INGREDIENTS
- 2 packages Mulay’s Nanas Meatballs
METHOD
- Sear in a pan and roast 2 packs of Mulay’s Nanas Meatballs in the oven until an internal temperature of 155f-160f and add to pan with teriyaki sauce. Cook gently an additional 3-5 minutes.
- Serve with white rice and herbs.
