Cheese Curd Stuffed Meatballs with Teriyaki

40 meatballs, 6 servings

Preparation Time
15 mins

Cooking Time
25 mins
Juicy, tender meatballs with a delicious cheese curd center, tossed in a super easy, homemade sweet teriyaki sauce!

200 grams Fresh Cheese Curds
1 pound ground beef
1 pound ground pork
1/2 cup Panko
2 large egg yolks
2 green onions, thinly sliced
2 cloves garlic, pressed
1 tablespoon freshly grated ginger
1 teaspoon soy sauce
1/2 teaspoon white pepper
Sesame seeds, for garnish
For the Teriyaki sauce
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey

-Preheat oven to 400 degrees F. Coat a cooling rack with non-stick spray and place on baking sheet; set aside.
-In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
-In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.
-In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, garlic, ginger, soy sauce and white pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, press a cheese curd into each ball and roll in palms to completely cover with meat mixture, forming about 40 meatballs.
-Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes.
-Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.