Grilled Blended Meatballs with Sweet Teriyaki Glaze

June 18, 2019
Serves 12-14 meatballs
Prep time
1h 30m
Cook Time

Savory blended veal and mushroom meatballs coated with sweet teriyaki glaze and grilled to perfection. Note: Always brush and oil your grill before using for best success.

Recipe and photo credit: Jess Pryles


  • 8 Ounces
    portabella mushrooms
  • 3
    green onions
  • 2
    cloves garlic
  • 1 Pound
    ground veal
  • 1/2 Cup
    reduced sodium Teriyaki sauce or marinade
  • 2 Tablespoons
  • 2 Teaspoons
    kosher salt


  1. Place the mushrooms, green onions and garlic into a blender or food processor, and blend until finely chopped.

  2. 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.

  3. 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.

  4. Heat the grill to 400-450 degrees Fahrenheit on one side and to low on the other side.

  5. 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.

  6. 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

  7. Meatballs are done and safe to eat when they reach an internal temperature of 165 degrees Fahrenheit.

Nutrition: Calories: 310; Total Fat: 9g; Saturated Fat: 3.5g; Cholesterol: 115mg; Sodium: 1040mg; Carbohydrates: 24g; Dietary Fiber: Less than 1g; Sugars: 15g; Protein: 32g; Vitamin D: 30%; Calcium: 4%; Iron: 15%; Potassium: 15%


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