8oz portabella mushrooms
2 cloves garlic
½ cup panko
1 lb ground veal
1 c Teriyaki sauce or marinade
2 tablespoons honey
2 teaspoons kosher salt
- 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 ball released easily from the grate. If you try to move it too soon, it will fall apart. Turn the balls 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.