1-Getting started with teriyaki salmon meatballs: First, preheat your oven to 350°F (177°C) to get things warming up. In a food processor, pulse the ½ cup Panko breadcrumbs until they’re very fine, then add the 24 oz salmon cubes, 1 large egg, 2 cloves pressed garlic, 2 tablespoons regular Japanese soy sauce, 1 tablespoon grated fresh ginger, and 1 tablespoon sesame oil. Process everything until it’s well combined, which takes about 1-2 minutes.

2-Next: shape the mixture into 1.5-inch meatballs and place them on a baking sheet lined with parchment paper. If you’re using aluminum foil, spray it with cooking spray first to prevent sticking. Bake the meatballs for 15-18 minutes or until they’re cooked through and have a nice golden touch.

3-While the meatballs are baking, it’s time for the teriyaki sauce: In a small saucepan, combine ¼ cup regular Japanese soy sauce, 3 tablespoons Mirin, 3 tablespoons brown sugar, 2 tablespoons honey, 1 teaspoon grated fresh ginger, and ½ cup water. Bring it to a boil over medium-high heat, whisking occasionally until the sugar dissolves. In a separate jar, mix 2 tablespoons cornstarch with ¼ cup water until smooth, then add this slurry to the boiling sauce and cook for 3-5 minutes, stirring constantly, until it thickens.

4-Once everything is ready, toss the cooked meatballs in the sauce and arrange them on a platter. Sprinkle with sesame seeds if you want an extra crunch. This step-by-step process, including adaptations like swapping salmon for tofu, makes the recipe flexible for all kinds of eaters. I often add a personal touch, like serving them with rice, which turns this into a full meal that my family loves.