This recipe for Grilled Teriyaki Mushroom Meatball Sandwiches is a healthier option using blended mushrooms as a supplement for meat. There are many recipes that can be made healthier by supplementing mushrooms.
I submitted this recipe for the Grilled Teriyaki Mushroom Meatball Sandwiches for the contest. I did not win, but I get it, I totally went rogue with this one and really didn’t give them what they were looking for in the competition, but never mind all that, the point is, instead of using two pounds of hamburger meat, I supplemented a pound of mushrooms and one pound of hamburger instead for the grilled teriyaki mushroom meatballs.
These Grilled Teriyaki Mushroom Meatball Sandwiches are made of meatballs using half hamburger and half mushrooms, basted in teriyaki sauce and grilled with veggies and pineapple, then placed on a hoagie bun with mayo, sriracha, bean sprouts, shredded cabbage, and carrots.
Here’s how I made them:
Mix Teriyaki Sauce ingredients in a small bowl and whisk together. Set aside.
In a food processor, add two cloves of garlic and mince. Add mushrooms and process until finely minced.
In a large bowl, add hamburger, mushroom/garlic mixture, sesame oil, bread crumbs, egg, green onions, garlic and ¼ cup of the teriyaki sauce. Use your hands to blend the mixture together until well combined.
Using a 2-inch ice cream scoop, scoop out the mushroom meatball mixture and work them into balls. Place on a platter one at a time, until all of the mixture is used up.
(Note: This mixture should make 12 mushroom meatballs. Make the mushroom meatballs as equal in size as possible to ensure they cook in the same amount of time.)
Thread meatballs, mushroom halves, and red onions onto the skewers alternating, until the skewers are filled up.
Reserve an additional ¼ cup of the teriyaki sauce and use the rest to baste the meatballs, veggies, and pineapple whiling grilling.
Build a hot fire in a charcoal grill or preheat a gas grill to high. Arrange the skewers on the grill rack without crowding. Place pineapple rings on the grill. Use tongs to help turn the skewers and pineapple slices. Baste each skewer and pineapple slice with
teriyaki sauce and continue to grill until browned evenly on all sides and cooked to medium, 8-10 minutes total, depending on grill temperature. Move any skewers to a cooler area of the grill if they threaten to over-brown. Transfer to a platter when
finished. Let rest for 5 minutes while you assemble the sandwiches.
Cut the hoagie rolls in half with a bread knife and grill for about two minutes, depending on how hot the grill still is after the meatballs are done.
Spread mayonnaise on each side of the bread and sprinkle with drops of sriracha sauce, if desired.
Add mushroom meatballs and top with grilled mushrooms, onions, pineapple, cabbage, carrots, and bean sprouts. Drizzle some of the reserved teriyaki sauce on top and prepare for a wonderful flavor explosive sandwich.
I hope this Grilled Teriyaki Mushroom Meatball Sandwich recipe that uses “blendibility” gives you a good example as to how you could supplement mushrooms into one of your recipes and it fills your imagination full of recipes that you could experiment with.
Tell me what you are going to make. I’d love to hear what you come up with. Comment below!
Grilled Teriyaki Mushroom Meatball Sandwiches
Ingredients
Teriyaki Sauce Ingredients
- ½ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup granulated sugar
- 4 cloves garlic minced
- 4 teaspoons fresh ground ginger
Mushroom Meatball Ingredients
- 1 lb ground chuck hamburger
- 1 lb Shiitake mushrooms
- ½ teaspoon sesame oil
- ¼ cup panko bread crumbs
- 1 egg
- 2 green onions chopped
- 2 cloves garlic minced (divided)
Grilled Veggies/Fruit for skewers
- fresh or canned pineapple slices (optional)
- mushrooms sliced in half
- red onions cut into ½-inch chunks
- whole grain hoagie rolls
Other Sandwich Toppings
- Savoy cabbage shredded
- carrots julienned
- bean sprouts
- sriracha sauce to taste
- mayonnaise to taste
Instructions
- Mix Teriyaki Sauce ingredients in a small bowl and whisk together. Set aside.
- In a food processor, add two cloves of garlic and mince. Add mushrooms and process until finely minced.
- In a large bowl add hamburger, mushroom/garlic mixture, sesame oil, bread crumbs, egg, green onions, garlic and ¼ cup of the teriyaki sauce. Use your hands to blend the mixture together until well combined.
- Using a 2-inch ice cream scoop, scoop out the mushroom meatball mixture and work them into balls. Place on a platter one at a time, until all of the mixture is used up. (Note: This mixture should make 12 mushroom meatballs. Make the mushroom meatballs as equal in size as possible to ensure they cook in the same amount of time.)
- Thread meatballs, mushroom halves, and red onions onto the skewers alternating, until the skewers are filled up.
- Reserve an additional ¼ cup of the teriyaki sauce and use the rest to baste the meatballs, veggies, and pineapple whiling grilling.
- Build a hot fire in a charcoal grill or preheat a gas grill to high. Arrange the skewers on the grill rack without crowding. Place pineapple rings on the grill. Use tongs to help turn the skewers and pineapple slices. Baste each skewer and pineapple slice with teriyaki sauce and continue to grill until browned evenly on all sides and cooked to medium, 8 to 10 minutes total, depending on grill temperature. Move any skewers to a cooler area of the grill if they threaten to over-brown. Transfer to a platter when finished. Let rest for 5 minutes while you assemble the sandwiches.
- Cut the hoagie rolls in half with a bread knife and grill for about two minutes, depending on how hot the grill still is after the meatballs are done.
- Spread mayonnaise on each side of the bread and sprinkle with drops of sriracha sauce, if desired.
- Add mushroom meatballs and top with grilled mushrooms, onions, pineapple, cabbage, carrots, and bean sprouts. Drizzle some of the reserved teriyaki sauce on top and prepare for a wonderful flavor explosive sandwich.
Dana @ IveGotCake says
Holy mama!
This is like the sandwiches of all sandwiches!
The Mountain Sandwich 😀
The Mountain Kitchen says
Damn right!! 😀
Melissa says
I think it’s a winner! YUMMY!
The Mountain Kitchen says
Thank you, Melissa! I need to get some more of these dudes on the grill soon. Made me hungry looking at it this morning. 🙂
Cheryl "Cheffie Cooks" Wiser says
Hum not sure what the contest folks were looking for??? But, who cares, they sound Yum-o. I like something similar with Banh Mi Sandwiches using Eye Round Roast Beef sliced super thin, onions, mushrooms, peppers and all the fixin”s on a nice crusty sub roll! Yay.
The Mountain Kitchen says
Yum Cheryl! That sounds good too. This is a flavor explosion waiting to happen. I love feisty food that packs a punch! 🙂
chitrajagdish says
Love the sauces and veggies used in here…..
The Mountain Kitchen says
Thank you Chitra! 🙂
Sarah says
What a great idea using only half the meat and replacing the other half with mushrooms. I’ve done this before with beans, but this is a great idea! Looks delish!
The Mountain Kitchen says
Thanks, Sarah! I have done the same with you with beans also, but this was the first time I had used mushrooms. Hope it inspires a new blog post! 😉