ASIAN MEATBALLS WITH TERIYAKI GLAZE

Asian Meatballs with Teriyaki Glaze image

These easy stir fry-inspired meatballs, finished with a four-ingredient teriyaki glaze, are the perfect new appetizer to add to your list of favorites.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 24

Number Of Ingredients 14

Previous Next

Ingredients

1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup whole or 2% milk
1 lb lean (at least 80%) ground beef
1/4 cup chopped green onions
1/4 cup finely chopped red bell pepper
1 clove garlic, finely chopped
1 1/2 teaspoons toasted sesame oil
3/4 teaspoon salt
1 egg
3/4 cup water
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1/4 teaspoon ground ginger
1 tablespoon cornstarch

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed.
In medium bowl, mix beef, green onions, bell pepper, garlic, sesame oil, salt, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 24 (1 1/4-inch) balls; place in pan. Bake 18 to 20 minutes or until internal temperature is at least 165°F.
Meanwhile, in 8-inch nonstick skillet, mix 1/2 cup plus 2 tablespoons of the water, the brown sugar, soy sauce and ground ginger over medium heat; heat to simmering. In small bowl, beat remaining 2 tablespoons water and the cornstarch with whisk. Add cornstarch mixture to simmering soy mixture; cook 1 to 2 minutes or until thickened. Remove to medium bowl. Add meatballs to bowl; stir gently to coat.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Meatball, Sodium 160 mg, Sugar 2 g, TransFat 0 g