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Asian Teriyaki Meatballs w/ Scallions & Toasted Sesame Seeds  

Serves 4-6



1lb Ground Beef (80×20)

1lb Ground Pork (Not Seasoned)

1 Bunch Fresh Scallions (Wash, Towel Dried & Chopped Thin)

1Tbls. Ground Ginger

1Tbls. Ground Onion Powder

1Tbls. Ground Garlic Powder

1Tbls Hoisin Sauce

2 Whole Eggs

1.5 Panko Bread Crumbs

1Tbls. Sesame Seeds

Fresh Cracked Black Pepper


  • Pre-Heat Oven to 375’
  • In Large Mixing Bowl Put All Ingredients, Mix Really Well w/ Hands Until Everything is Incorporated Together.
  • Take a 3oz Ice Cream Scooper & Spray Inside w/ Non-Stick Spray. Scoop Meatballs onto a parchment lined sheet pan.
  • Spray Non-Stick Spray Over Before Entering Oven for 25 Minutes
  • Take Out & Add to Your Sauce
  • Either in Stock Pot for Simmering on Low 1hr or Crockpot on low 3hrs.

Asian Teriyaki Sauce:


1 Cup Water

5 Tbsp. Brown Sugar (Light)

¼ Cup Soy

2 Tbls. Honey

1Tbls. Ground Ginger

1 Clove Garlic (Minced)

1 Tbls. Spoon Corn Starch & 2 oz Water (Mix Together Make A Slurry)


  • Combine the 1 cup water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over medium heat.
  • In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
  • Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.