These Teriyaki Meatballs are a great family friendly weeknight meal. The meatballs are packed with chopped scallions, garlic and ginger, oven baked and then smothered in a sticky teriyaki sauce. They are a great make ahead dish that freezes well too.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil
In a large bowl combine all of the ingredients for the meatballs and mix it together with your hands. Using an ice cream scoop or large spoon, scoop out some of the meat mixture and roll the into 1 1/2 inch sized meatballs. Place them approximately an inch apart on the prepared baking sheet. Bake the meatballs in the oven for 18 minutes until they are golden in colour and a thermometer inserted into the center of a meatball reads 160°F
While the meatballs are cooking make the teriyaki sauce. In a blender or nutribullet combine the garlic, ginger, vinegar, coconut aminos, honey and chicken stock and blend until smooth. Pour the sauce into a large skillet on medium high heat and bring to a gentle simmer before adding in the arrowroot starch and whisking quickly to ensure it's well blended. Leave to simmer for 4-5 minutes until the sauce has begun to thicken.
Add the cooked meatballs to the skillet with the sauce and spoon the sauce over each of the meatballs. Garnish with sesame seeds and chopped green onions before serving.