Directions:

Start by making the meatball mix. Place the mushrooms, scallions and garlic into a blender or food processor, and blend until finely chopped.

In a bowl, combine the mushroom mix with the panko and veal, and mix lightly until blended. Do not overwork the meat. Take 2-3 tablespoons of the mixture and gently form into a ball. Repeat until all the meatballs have been formed. Place meatballs in the fridge to set, 30-60 minutes.

Place the Teriyaki sauce and honey into a small saucepan, and set over a small flame. Reduce by half, until the mixture has formed a thick glaze.

Heat a grill for two zone heat (the coals over to one side) with the hot side running about 400-450f.

Place the meatballs over the coals to sear. Leave them for 3-4 minutes until a crust has formed and the meatball releases easily from the grate. If you try to move it too soon, it will fall apart. Turn the meatballs over and cook for 3-4 minutes on the opposite side. If necessary, repeat until a golden crust has formed.

Once the meatballs are seared, move them onto the cool side of the grill to finish cooking. Brush with the reduced teriyaki glaze 2-3 times.

Meatballs are done and safe to eat when they register 165f internal temperature.