Ingredients
- 8 ounces Portabella mushrooms
- 3 green onions
- 2 cloves garlic
- ½ cup bread crumbs
- 1-pound ground veal
- ½ cup reduced sodium Teriyaki sauce or marinade
- 2 tablespoons honey
- 2 teaspoons kosher salt
Instructions
- Place the mushrooms, green onions and garlic into a blender or food processor, and blend until finely chopped.
- In a bowl, combine the mushroom mixture with bread crumbs and veal, and mix lightly until blended. Do not overwork the meat. Take 2-3 tablespoons of the mixture and gently form into a ball. Repeat until all the meatballs have been formed. Place meatballs in the fridge for 30-60 minutes to set.
- Place the Teriyaki sauce and honey into a small saucepan and set over a low flame. Cook until the mixture has reduced by half and formed a thick glaze.
- Heat the grill to 400-450 degrees Fahrenheit on one side and to low on the other side.
- Place the meatballs on the hot side of the grill for 3-4 minutes until a crust has formed and the meatball releases easily from the grate. Turn the meatball over and cook for 3-4 minutes on the opposite side. If necessary, repeat until a golden crust has formed.
- Once the meatballs are seared, move them onto the cool side of the grill to finish cooking. Brush with 2-3 coats of teriyaki glaze.
- Meatballs are done and safe to eat when they reach an internal temperature of 165 degrees Fahrenheit.
