Teriyaki Meatballs Recipe By Tasty Food

TERIYAKI MEATBALLS RECIPE BY TASTY

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!

CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY

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!

TERIYAKI MEATBALLS

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.

GAME NIGHT BITES 3-WAYS: TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Make the meatballs: In a medium bowl, mix together the ground beef, garlic powder, paprika, cayenne, black pepper, salt, scallions, panko bread crumbs, eggs, and orange zest until fully incorporated.
• Use a 1½-tablespoon cookie scoop to portion the meatballs onto the prepared baking sheet in rows of 4, leaving 1½ -2 inches of space between each meatball.
• Bake the meatballs for 20 minutes, until brown and cooked through.
• Meanwhile, make the teriyaki sauce: In a small saucepan over medium heat, combine the soy sauce, brown sugar, garlic, ginger, red pepper flakes, and black pepper. Bring to a gentle simmer and cook for 2 minutes.
• In a small bowl, mix together the cornstarch and water. Stir the slurry into the sauce and continue to simmer until thick enough to coat the back of a spoon, about 10 minutes.
• Remove the meatballs from the oven and, using a fork, transfer a few at a time into the sauce to coat, returning to the baking sheet between batches. Coat the meatballs in the sauce a second time, then transfer to a serving platter.
• Garnish with sesame seeds and sliced scallions. Serve warm.
• Enjoy!

35 MINUTE TERIYAKI MEATBALLS

Steps:

• Put a pan of water on to boil.
• In a bowl mix shallots with ginger, garlic, soy sauce and sugar.
• In another bowl, put minced beef and add half the soy mixture.
• Mix well to combine and shape into 20 meatballs.
• Add rice to the boiling water and put another pan of water on to boil.
• Prepare carrots and top and tail snow peas.
• Heat oil in a large frying pan and fry meatballs, turning them until they are browned and cooked through- about 10 minutes.
• Meanwhile, add carrot to the boiling water and cook for 5 minutes, then add snow peas and cook for a further 3 minutes.
• Mix water and corn flour into the remaining soy mixture and add to the meatballs, stirring constantly until sauce thickens and bubbles.
• Boil for a minute or so, then serve meatballs and sauce with drained rice and vegetables.

TERIYAKI COCKTAIL MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
• Mix ground beef, bread crumbs, bell pepper, onion flakes, eggs, garlic, soy sauce, salt, and pepper in a large bowl until well combined. Shape mixture into 1-inch meatballs; you should have approximately 72.
• Bake meatballs in the preheated oven until no longer pink inside, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove from the oven and drain on paper towels to remove excess oil. Place in a large bowl or casserole dish.
• Combine broth, teriyaki sauce, and vinegar in a saucepan over medium heat; mix until boiling. Stir water and cornstarch together in a small bowl and stir into the saucepan; cook until thick, 1 to 2 minutes.
• Pour sauce over meatballs and gently toss until coated. Serve immediately or keep warm in a slow cooker or in a 275 degrees oven (135 degrees C) covered with foil.

TERIYAKI MEATBALLS FROM REYNOLDS WRAP®

Steps:

• Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.
• Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.
• Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.
• Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
• Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.

QUICK & EASY TERIYAKI MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients in a bowl- making sure teriyaki sauce spreads evenly.
• Form balls & place in baking dish.
• Bake for approximately 20-30 minutes.

TERIYAKI MEATBALL STIR-FRY

Steps:

• Place water and vegetables in large saute pan, cover and bring to a boil on Medium-high. Cook 5 minutes.
• Add both packages of ramen noodles, breaking noodles apart while adding to veggies (do not add seasoning from packets). Stir in meatballs; cover and cook 3 minutes.
• Stir in stir-fry sauce; cook (uncovered) for 4 minutes, stirring occasionally, or until sauce is thoroughly heated. Sauce will thicken while standing.
• Serve.

TERIYAKI MEATBALLS

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.