Time 1h30m Yield Makes 20 meatballs Number Of Ingredients 11 Steps:
Mince garlic, ginger, and scallions in a food processor. In a bowl, gently combine garlic mixture with ground beef and salt. Form mixture into 20 meatballs, each 1 1/4 inch in diameter. Chill at least 1 hour and up to overnight. Heat sesame oil in a large skillet over medium high. Add meatballs and cook, frequently shaking the skillet to turn them, until browned and cooked through, about 7 minutes. Remove meatballs to plate. Add soy sauce, honey, and vinegar. In a small bowl, whisk cornstarch into 3 tablespoons water and stir into skillet, scraping brown bits from the bottom. Cook until sauce is thickened, about 30 seconds to 1 minute. Return meatballs to skillet, toss to coat. Serve immediately, topped with scallions and sesame seeds.
Yield 12 Number Of Ingredients 5 Steps:
Combine onion, Teriyaki sauce, Panko and ground beef in a large bowl and mix well. Shape into small meatballs, about 1 inch in diameter. Place on an ungreased nonstick baking sheet or shallow baking pan. Bake at 325 degrees F. 20 minutes. Toss with additional Teriyaki Baste & Glaze before serving.
Yield 3 servings Number Of Ingredients 21 Steps:
Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside. Combine all ingredients for the meatballs in a bowl. Mix until all ingredients are well-blended. Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet. Bake for 20-25 minutes (until lightly browned and the chicken is cooked through). In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan. Turn on medium heat, and stir until the sugar has dissolved. Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes). Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze. Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds. Enjoy!
Time 40m Yield 24 Number Of Ingredients 14 Steps:
Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed. In medium bowl, mix beef, green onions, bell pepper, garlic, sesame oil, salt, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 24 (1 1/4-inch) balls; place in pan. Bake 18 to 20 minutes or until internal temperature is at least 165°F. Meanwhile, in 8-inch nonstick skillet, mix 1/2 cup plus 2 tablespoons of the water, the brown sugar, soy sauce and ground ginger over medium heat; heat to simmering. In small bowl, beat remaining 2 tablespoons water and the cornstarch with whisk. Add cornstarch mixture to simmering soy mixture; cook 1 to 2 minutes or until thickened. Remove to medium bowl. Add meatballs to bowl; stir gently to coat.
Time 45m Yield 6 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. Mix ground beef, bread crumbs, soy sauce, brown sugar, garlic, and egg whites for meatballs together in a bowl until well combined. Form into 1-ounce balls. Transfer to the prepared baking sheet. Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Meanwhile prepare sauce: Combine pineapple, soy sauce, brown sugar, and pepper in a saucepan over medium heat. Bring to a boil, then reduce to a simmer. Mix cold water and cornstarch together in a small bowl; add to the sauce. Stir and simmer until desired thickness, 3 to 5 minutes. Add meatballs and cook until heated through, about 5 minutes.
Time 40m Yield 42 meatballs. Number Of Ingredients 15 Steps:
Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt and reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes or until meat is no longer pink. Place one pineapple chunk on each meatball; secure with a toothpick.
More about “teriyaki meatball appetizers recipes”
Yield 40 meatballs Number Of Ingredients 16 Steps:
Preheat oven to 425°F (220°C). In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray. Bake meatballs for 15 minutes, until golden brown. Set aside. In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes. Add the meatballs and coat them with the sauce. Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve! Enjoy!
