THE BEST TERIYAKI BEEF MEATBALLS
Easy Teriyaki Beef Meatballs are smothered in a thick and easy to make homemade Teriyaki sauce! So versatile, these Teriyaki Beef Meatballs can be served as a main meal with steamed rice and veggies OR as an appetizer! The BEST part? Get your oven to do the work for you!
Provided by Karina
Categories Appetizer
Time 27m
Number Of Ingredients 19
Steps:
- Preheat oven to 200°C | 400°F.
TERIYAKI CHEESE BALL
Cheese balls and crackers are always welcomed appetizers at parties. This teriyaki flavored version is always a big hit.
Provided by Jamie Geller Test Kitchens
Categories Appetizers
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- 1. Thoroughly combine first 5 ingredients in medium bowl. Chill until beginning to firm, about 30 minutes. 2. Using spatula as aid, shape mixture into ball in bowl. 3. Place sesame seeds in shallow dish. Place cheese ball on seeds and roll around to coat completely. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Nutrition Facts :
SHRIMP CHEESE BALL
A great party treat.
Provided by Debbie
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, Cajun seasoning, cayenne pepper, and red pepper flakes; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Drain and discard any excess grease. Set aside.
- Mix cream cheese, liquid smoke, and lemon juice in a large bowl. Stir in the shrimp and 1/2 cup of pecans, mixing until evenly distributed. Roll the mixture into a ball. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes. Mix the parsley with the remaining 1/2 cup of pecans in a bowl. Roll the cheese ball in the parsley mixture until the ball is covered. Cover and refrigerate the cheese ball until completely firm, about 2 hours.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 6.1 g, Cholesterol 129 mg, Fat 33 g, Fiber 1.6 g, Protein 11.6 g, SaturatedFat 16.7 g, Sodium 370.7 mg, Sugar 0.9 g
TERIYAKI TOFU BALLS
Provided by WoonHeng Chia | @woon.heng
Number Of Ingredients 16
Steps:
- Mash tofu in a bowl, if it's too wet, use a paper towel to absorb moisture. Add in chopped veggies, starch, salt & white pepper to tofu & mix until well combined. Take about 1 tablespoon of the mixture & mold it into a small ball.
- In a heated non-stick pan, drizzle a thin layer of oil covering the pan & pan-fry tofu balls until golden brown. Drain excess oil on a paper towel, set aside.
- To make the teriyaki sauce, heat 1 teaspoon oil in a pan, sauté ginger & garlic until fragrant. Add in all liquid, syrup/sugar & cook until sauce starts to thicken (you can store this in a jar for later use too). Turn off the heat, toss tofu balls with the sauce. Serve warm with blanched broccoli & rice for a delicious meal.
AIR FRYER TERIYAKI RICE BALLS RECIPE
Air fryer teriyaki rice balls recipe. Teriyaki rice balls are the perfect appetizer for your next party. This easy recipe can be...
Provided by myediblefood
Categories Vegetarians
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[468,60],'myediblefood_com-leader-1','ezslot_1',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn a large mixing bowl, combine cooked rice and 1/2 cup shredded cheddar cheese. Mix well.Line saran wraps in a large bowl. Scoop the rice mixture into the bowl.Using the back of a spoon, spread the rice mixture over the inner surface of the bowl, so the center becomes hollow.Place chopped sausages, eggs, and cheese into the bowl.It is a good idea to hold the rice ball in one hand and use the other hand to tightly twist up some saran wrap. Refrigerate for 30 minutes.Place the aluminum foil into the air fryer basket and spray some oil on it.What you will need:- Aluminum foil- Spray bottle of oil- Air fryer (with basket)Remove the saran wrap and put the rice ball into the air fryer basket. Brush with teriyaki sauce, then sprinkle with sesame seeds.Fry at 380º F (190º C) for 6 minutes, brushing with more teriyaki sauce halfway through.Serve hot.
Nutrition Facts : Nutrition facts 306 calories 11 grams fat
S'MORE CHEESE BALL
Marshmallows, chocolate and graham crackers combine to make one delicious sweet cheese ball. It is everything you love about s'mores wrapped up into on tasty dessert appetizer!
Provided by Nikki
Categories Dessert
Number Of Ingredients 8
Steps:
- In medium bowl combine cream cheese, powdered sugar, mini marshmallows, marshmallow creme and 1 cup mini chocolate chips. Beat until well combined.
- Form soft ball and place in a container for 10 minutes in the freezer.
- While cheese ball is setting, combine graham crackers, chocolate chips and marshmallow bits on a large plate and mix.
- Remove cheese ball and roll in graham cracker mixture.
- Refrigerate for it least ½ hour and server with graham crackers.
SNOWMAN CHEESE BALL
A classic cheese ball transforms into a festive holiday hors d'oeuvre with a few simple additions, like a carrot nose and black olive eyes. Serve with savory crackers for the perfect party snack.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 18 to 20 servings
Number Of Ingredients 9
Steps:
- Thoroughly combine the cream cheese, Worcestershire, lemon zest, 3 cups Cheddar and 1 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides with a rubber spatula as needed. Transfer to a bowl, then cover with plastic wrap and chill in the refrigerator until firm, about 30 minutes.
- Roll the cheese mixture into three balls to form the base, body and head of the snowman. (They should be just over 4-, 3-, and 2-inches in diameter.) Roll the balls in the remaining 2 cups Cheddar to create a snowy exterior. Insert a 6- to 8-inch wooden skewer vertically into the largest ball; use it to attach the body and then the head of the snowman.
- Cut an inch off the tapered tip of the carrot and use it for the snowman's nose. Insert the asparagus spears into the body for arms. Use two olive halves for eyes, and the remaining four for buttons. Wrap the thinly shaved cucumber or celery around his neck to form a scarf.
- Serve the snowman on a platter surrounded by crackers.
FOOTBALL CHEESEBALL WITH HERBED CRACKERS
Provided by Valerie Bertinelli
Categories appetizer
Time 3h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Combine the butter, rosemary and thyme in a small bowl and microwave until melted.
- Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.)
- Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop.
- Unwrap the cheese ball and cover completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites.
TERIYAKI MEATBALLS
An easy and delicious twist on meatballs! These teriyaki meatballs can be served over rice, or pasta, or even a chewy French bread roll for sub sandwiches.
Provided by Jenn :)
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.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 32.7 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 1 g, Protein 16.5 g, SaturatedFat 4.7 g, Sodium 1809 mg, Sugar 24.3 g
TERIYAKI CHEESE BALL
Categories Cheese Ginger Onion No-Cook Cocktail Party Low Carb Quick & Easy Cream Cheese Winter Sesame Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Thoroughly combine first 5 ingredients in medium bowl. Chill until beginning to firm, about 30 minutes. Using spatula as aid, shape mixture into ball in bowl. Place sesame seeds in shallow dish. Place cheese ball on seeds and roll around to coat completely. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
CRISPY CHICKEN TERIYAKI RICE BALLS
So delicious.
Number Of Ingredients 19
Steps:
- In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
- Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
- In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
- In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
- Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
- Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
- Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
- Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
- Cut in half and serve with the remaining sauce for dipping.
- Enjoy!
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