Teriyaki Cocktail Meatballs

These tangy teriyaki meatballs are a real crowd-pleaser.

Ingredients

• cooking spray
• 2 pounds extra-lean ground beef
• 1 cup plain dry bread crumbs
• 0.5 cup chopped green bell pepper
• 0.25 cup dehydrated onion flakes
• 2 large eggs
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup reduced-sodium beef broth
• 0.5 cup teriyaki sauce
• 2 tablespoons rice vinegar
• 0.25 cup water
• 2 tablespoons cornstarch

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.