TERIYAKI COCKTAIL MEATBALLS

Teriyaki Cocktail Meatballs image

These tangy teriyaki meatballs are a real crowd-pleaser.

Provided by MARIA17

Time 50m

Yield 12

Number Of Ingredients 15

Ingredients

cooking spray
2 pounds extra-lean ground beef
1 cup plain dry bread crumbs
½ cup chopped green bell pepper
¼ cup dehydrated onion flakes
2 large eggs
2 cloves garlic, minced
2 tablespoons soy sauce
½ teaspoon salt
½ teaspoon ground black pepper
1 cup reduced-sodium beef broth
½ cup teriyaki sauce
2 tablespoons rice vinegar
¼ cup water
2 tablespoons cornstarch

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
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.
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.
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.
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.

Nutrition Facts : Calories 238 calories, Carbohydrate 11.4 g, Cholesterol 83 mg, Fat 12 g, Fiber 0.7 g, Protein 19.8 g, SaturatedFat 4.6 g, Sodium 836.5 mg, Sugar 3 g