Teriyaki Cocktail Meatballs
These tangy teriyaki meatballs are a real crowd-pleaser.
- Preparation:
- Cooking:
- Total:
- Serves: 72 persons
Ingredients
- cooking spray
- 2pounds extra-lean ground beef
- 1cup plain dry bread crumbs
- ½cup chopped green bell pepper
- ¼cup dehydrated onion flakes
- 2large eggs
- 2cloves garlic, minced
- 2tablespoons soy sauce
- ½teaspoon salt
- ½teaspoon ground black pepper
- 1cup reduced-sodium beef broth
- ½cup teriyaki sauce
- 2tablespoons rice vinegar
- ¼cup water
- 2tablespoons cornstarch
Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.Step 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.Step 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.Step 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.Step 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.