Teriyaki Meatballs Recipe | Food Diaries | Zarnak Sidhwa | Hawaiian Food

Method:

Mix the ground beef and ground chicken. Soak the panko breadcrumbs in the milk and add to the meat mixture. Add the rest of the ingredients. Combine the ingredients well. Form the meatballs into small rounds. Drop them on a lined baking sheet. Bake at 180 degrees C for 20 to 25 minutes, or until completely cooked through and golden brown.
To prepare the teriyaki sauce, combine the soya sauce, chicken stock and brown sugar in a saucepan. Cook until the sugar has dissolved. Add the red chilli, ground ginger and garlic. Whisk together the corn flour with 1/4 cup water. Pour into the soya sauce mixture. Stir and heat until thickened slightly. Toss the cooked meatballs in the teriyaki sauce and serve immediately garnished with toasted sesame seeds and sliced spring onions, speared on cocktail toothpicks.

Method:
Melt butter and chocolate. Let it cool. Add the dark brown and caster sugars and cocoa powder the vanilla essence and the coffee essence and mix. Add the eggs one at a time. Fold in the flour and salt and add in the walnuts and chocolate chips. Transfer to a greased and lined 8” square tin and bake at 180° for 20-25 minutes. Serve warm brownies with vanilla ice cream.