Tops Friendly Markets Recipes

Image for Recipe Grilled Blended Meatballs with Sweet Teriyaki Glaze

Grilled Blended Meatballs with Sweet Teriyaki Glaze

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Yield: 12 - 14 meatballs

Preparation Time: 1.5 hours; Cook: 15 min


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Nutrition Facts

Yield: 12 - 14 meatballs

Approximate Nutrient Content per serving:

Calories: 310
Calories From Fat: 81
Total Fat: 9g
Saturated Fat: 3.5g
Cholesterol: 115mg
Sodium: 1040mg
Total Carbohydrates: 24g
Dietary Fiber: less tha
Sugars: 15g
Protein: 32g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Start by making the meatball mix. Place the mushrooms, scallions and garlic into a blender or food processor, and blend until finely chopped.

In a bowl, combine the mushroom mix with the panko 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 to set, 30-60 minutes.

Place the Teriyaki sauce and honey into a small saucepan, and set over a small flame. Reduce by half, until the mixture has formed a thick glaze.

Heat a grill for two zone heat (the coals over to one side) with the hot side running about 400-450f.

Place the meatballs over the coals to sear. Leave them for 3-4 minutes until a crust has formed and the meatball releases easily from the grate. If you try to move it too soon, it will fall apart. Turn the meatballs 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 the reduced teriyaki glaze 2-3 times.

Meatballs are done and safe to eat when they register 165f internal temperature.

Recipe and photo by Jess Pryles

Please note that some ingredients and brands may not be available in every store.

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