~ These light and easy salmon meatballs are made in food processor in just under 10 minutes. Glazed with homemade teriyaki sauce, they’re irresistible! ~
I love me some salmon! Flavorful, healthy, loaded with omega 3 fatty acids (good for your heart) and incredibly easy to cook. See, there are so many reasons to love this fatty fish. Often times, I simply throw the fillets with some herbs and lemon into the oven, or pan-fry them. Either way is simple, quick and delicious!
But now, here is my new favorite way to cook salmon. MEATBALLS! It comes together quickly in a food processor. Mix, shape, bake and be done! Tossed in homemade teriyaki sauce, these salmon meatballs turn into one delicious meal. Serve them over rice for a weekday dinner, or as an appetizer at the cocktail party.
Homemade. Teriyaki. Sauce.
I’m a little picky when it comes to teriyaki sauce. No, not in i-am-a-teriyaki-purist way, and I certainly don’t insist it has to be made only with soy sauce, mirin, sake and sugar. I simply don’t like when it’s overly sweet, or too strong, too thin, or too thick. I like my teriyaki sauce perfectly balanced between sweet and salty with nice soy sauce notes and touch of ginger for brightness. The important thing is none of these flavors should dominate.
I developed this recipe based on regular Japanese soy sauce, not low sodium, not gluten free. Since there are a lot of varieties out there and each type will yield different results, I wanted to point that out. You can read more about soy sauce types here.
To speed up the thickening process, I added some cornstarch in my sauce. You see, the authentic Japanese teriyaki sauce doesn’t require cornstarch, the sauce is boiled down to syrupy consistency. But I want my sauce like 5 minutes ago, so I use the shortcut. It works just fine.
It seems like these pictures are not doing its justice. These salmon meatballs taste so much better than they look. They sure look better in person too. 😉 I hope you give them a chance to win you over.
Teriyaki Salmon Meatballs
- ½ cup 30g Panko, Japanese breadcrumbs
- 24 oz 680g salmon fillet, skin removed and cut into cubes
- 1 large egg
- 2 cloves of garlic pressed
- 2 tablespoons regular Japanese soy sauce
- 1 tablespoon grated fresh ginger or fresh ginger paste
- 1 tablespoon sesame oil
For teriyaki sauce:
- ¼ cup 60ml regular Japanese soy sauce
- 3 tablespoons Mirin sweet rice wine
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1 teaspoon grated fresh ginger or fresh ginger paste
- 2 tablespoons cornstarch
- Preheat the oven to 350°F (177°C).
- In a food processor, pulse the Panko until the crumbs are very fine. Add salmon cubes, egg, pressed garlic, soy sauce, ginger and sesame oil. Process the mixture until well combined, 1-2 minutes.
- Using a medium cookie scoop, form 1.5in (3.5cm) meatballs and arrange on a baking sheet lined with silicone mat, or aluminum foil (spray cooking spray if using foil). Bake for 15-18 minutes, or until cooked through.
- Meanwhile, make the teriyaki sauce. In a small saucepan, combine all the ingredients, except for cornstarch, and add ½ cup (120ml) water. Bring it a boil over medium high heat, whisking it occasionally, until the sugar is melted. In a small mason jar, combine the cornstarch with ¼ cup of water. Tightly cover and vigorously shake it until the mixture is smooth. Pour it into the boiling sauce and cook for 3-5 minutes, or until desired thickness.
- Once the meatballs are cooked, place them in a bowl and pour the teriyaki sauce. Toss to cover the meatballs in sauce. Arrange on serving platter and sprinkle some sesame seeds, if desired.
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