Ingredients:White from 1 large egg, lightly beaten
1/4 cup(s) minced scallions
2 tablespoon(s) soy sauce
2 1/2 teaspoon(s) grated peeled fresh ginger
2 teaspoon(s) toasted sesame oil
1 clove(s) garlic, crushed through a press
1/4 teaspoon(s) freshly ground pepper
1 1/2 pound(s) ground pork or chicken
1/2 cup(s) thick teriyaki sauce and marinade
Toasted sesame seeds, for garnish
Directions
1. In a large bowl, whisk egg white, scallions, soy sauce, ginger, sesame oil, garlic, and pepper until blended. Add pork and mix in with your hands until combined. Shape into 30 (1 1/2-inch) balls.
1. In a large bowl, whisk egg white, scallions, soy sauce, ginger, sesame oil, garlic, and pepper until blended. Add pork and mix in with your hands until combined. Shape into 30 (1 1/2-inch) balls.
2. Spray a large nonstick skillet with cooking spray and heat over medium heat. Add half the meatballs and sauté 5 minutes, or until lightly browned on all sides and meatballs firm up. Brown remaining meatballs.
3. Heat oven to 425 degrees F. Place meatballs on a parchment-lined baking sheet. Brush with teriyaki sauce. Bake 8 to 10 minutes, brushing once with remaining sauce, until cooked through and glazed.
4. Insert toothpicks into meatballs and transfer to a platter. Sprinkle with sesame seeds.
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