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Teriyaki Appetizer Meatballs

Microwaverina's picture
Ingredients
  Eggs 2 , beaten
  Milk 1⁄3 Cup (5.33 tbs)
  Dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Onion 2 Tablespoon, finley chopped
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ground beef 1 1⁄2 Pound
  Cornstarch 4 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Beef broth 3⁄4 Cup (12 tbs)
  Soy sauce 3 Tablespoon
  Dry sherry 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
Directions

In mixing bowl combine eggs, milk, crumbs, onion, salt, and pepper.
Add beef; mix well.
Shape mixture into 48 meatballs; set aside.
In a 2-cup glass measure blend cornstarch, sugar, and ginger.
Stir in broth, soy, sherry, garlic, and 3/4 cup water.
Micro-cook, uncovered, till hot, about 3 to 4 minutes.
Stir.
Micro-cook, uncovered, till thickened and bubbly, 1 to 2 minutes more, stirring every 30 seconds.
Transfer to blazer pan of chafing dish and place over hot water.
Arrange 24 of the meatballs in 12 x 7 1/2 x 2-inch baking dish.
Micro-cook, covered, till meatballs are done, about 4 minutes, rearranging meatballs during cooking.
Remove meatballs from dish with slotted spoon and add to hot sauce in chafing dish.
Repeat with remaining meatballs.
Serve with wooden picks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Beef
Interest: 
Healthy

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