Teriyaki Appetizer Meatballs
|Eggs||2 , beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Onion||2 Tablespoon, finley chopped|
|Ground beef||1 1⁄2 Pound|
|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|
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.
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.