What's for lunch?

I suddenly had the hankering for teriyaki meatballs.  I've been imagining a potluck where someone walks in with a crockpot of cute meatballs swimming in sweet sauce.  Looking online, there were so many choices from what kind of meat, complexity of ingredients and way of cooking.

I based my recipe on this Damn Delicious's Teriyaki Meatballs with a few tweaks.  First, I halved the recipe as the original makes 6 servings and the people in my house do not like leftovers.

Since we are still in the middle of summer and our A/C is working hard to keep us cool, I decided to pan fry the meatballs instead of firing up the old oven.  In a medium pan, I heated up about a table spoon of olive oil until it starts to ripple.  The meatballs get browned on all sides.  Remember to do this in batches, if necessary so that the meatballs brown and not boil.  This may not cook them all the way through but letting them simmer in the sauce finishes the cooking process.

While they meatballs were browning, I mixed up the ingredients for the sauce.  Here, I added half a cup of water to the recipe and did not add the corn starch mixture.

When all the meatballs have browned, I drained the pan and wiped of the drippings.  In the pan, the meatballs go back and I added the sauce.  I let this simmer for about 5 minutes then added the corn starch mixture.  Simmer for another 2 minutes, stirring frequently.  The sauce got a little thick so I a little bit of water.

Before I started putting this together, I cooked some plain white rice so that it will be ready for the meatballs.

Now we all know, presentation is half the battle.  So a dash of sesame seeds, chopped scallions for color and we are set.

Hubby's been on a conference call and had to eat at his desk so I couldn't ask how it tasted but the Jobu cleaned his bowl and 2Toyz asked for more sauce.  I call that good then.

But now, this makes me want chicken teriyaki...