When I was in CT, a friend introduced me to grass-fed beef. I don't shop organic and stay away from food trends...I often can't taste the difference between regular and organic anything and approach fancy descriptions of meat and produce with a "Uhuh, cool story, bro" attitude. Not this time. I could actually taste a difference in the beef and it is better than the extra lean ground beef I opt for otherwise.
Grass fed beef is much pricier and probably best used in a dish where the flavor of the beef can really shine. This recipe is not one of those since the teriyaki sauce is strong and you can get away with a "lesser" beef, but grass fed is what I had so I made it work.
This is one of those rare occasions when I follow a recipe all the way through. Ok not really, more like 80%. I happened to have most of the ingredients on hand and the instructions were so simple that I had to do it. Of course, old habits die hard, so I made some small changes: used beef alone instead of the beef-pork combo, skipped the garlic powder, used cilantro instead of green onions, and added a hot spice I picked up in Japan last fall. The meatballs came out well but since I didn't measure anything, it was tricky to get the sweet/salty combo just right. Definitely making this again, perhaps with chicken or paneer.