Slow Cooked Teriyaki Meatballs

Oh the illustrious meatball. I never thing to make them but I always think about eating them. Especially at parties when they are on the other end of a toothpick. Since no one ever invites me to parties anymore (kidding), I decided the Drink and Spoon lonely hearts club would just make meatballs for themselves – deal with that, world. The next thing I did was research teriyaki sauce. Traditionally it’s made with rice wine, which I obviously wasn’t going to use. This is a site devoted to beer, after all. I thought of a few ways I could be inventive – Stout teriyaki? Chili beer teriyaki? I wasn’t too sure how any of these would turn out and I was hungry so I went to the store hoping to find inspiration. When I walked in the building (Highlands Wine and Liquor), the cooler doors magically opened up and angels began to sing. Curious about how this could happen outside of a movie, I walked towards the noise to see what the beer gods were revealing to me. There it was:  a Japanese rice beer, Hitachino Nest Japanese Classic Ale, tucked away in the bottom right corner.  I quickly grabbed it, along with a few other things (#yolo) and went home to get cookin’. A mess of a kitchen + about 5 hours later, teriyaki meatballs were born and they. were. glorious.

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