TERIYAKI MEATBALLS
An easy and delicious twist on meatballs! These teriyaki meatballs can be served over rice, or pasta, or even a chewy French bread roll for sub sandwiches.
Provided by Jenn :)
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- Mix ground beef, bread crumbs, soy sauce, brown sugar, garlic, and egg whites for meatballs together in a bowl until well combined. Form into 1-ounce balls. Transfer to the prepared baking sheet.
- Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Meanwhile prepare sauce: Combine pineapple, soy sauce, brown sugar, and pepper in a saucepan over medium heat. Bring to a boil, then reduce to a simmer.
- Mix cold water and cornstarch together in a small bowl; add to the sauce. Stir and simmer until desired thickness, 3 to 5 minutes. Add meatballs and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 32.7 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 1 g, Protein 16.5 g, SaturatedFat 4.7 g, Sodium 1809 mg, Sugar 24.3 g
EASY TERIYAKI MEATBALLS
Steps:
- Add meatballs and teriyaki sauce to a large skillet. It's best if the meatballs are in a single layer.
- Drain pineapple but reserve juice. Add the pineapple and 1/4 cup reserved liquid to the pan with the meatballs. Stir to combine.
- Cook, covered, over medium heat, stirring occasionally, until the meatballs are hot and warmed through, about 20-25 minutes.
- Serve as a meal with rice and vegetable. To serve as an appetizer, place meatballs on skewers with pineapple chunks and serve hot.
- Add meatballs and teriyaki sauce to the liner of a slow cooker that's been sprayed with nonstick cooking spray. Drain pineapple but reserve juice. Add the pineapple and 1/4 cup reserved liquid to the pan with the meatballs. Stir to combine.
- Cook on low for 3-4 hours, or until hot.
- Serve as a meal with rice and vegetable or with toothpicks as an appetizer.
Nutrition Facts : ServingSize 1 serving, Calories 118 kcal, Carbohydrate 22 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 2784 mg, Fiber 1 g, Sugar 20 g
35 MINUTE TERIYAKI MEATBALLS
My daughter has a passion for all things Teriyaki and this is a meal (complete with rice and vegies) that I have created as a result. It really can be on the table within 35 minutes from start to finish and tastes great. Here it is in a complete meal form, although of course you could make just the meatballs.
Provided by Kate in Katoomba
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put a pan of water on to boil.
- In a bowl mix shallots with ginger, garlic, soy sauce and sugar.
- In another bowl, put minced beef and add half the soy mixture.
- Mix well to combine and shape into 20 meatballs.
- Add rice to the boiling water and put another pan of water on to boil.
- Prepare carrots and top and tail snow peas.
- Heat oil in a large frying pan and fry meatballs, turning them until they are browned and cooked through- about 10 minutes.
- Meanwhile, add carrot to the boiling water and cook for 5 minutes, then add snow peas and cook for a further 3 minutes.
- Mix water and corn flour into the remaining soy mixture and add to the meatballs, stirring constantly until sauce thickens and bubbles.
- Boil for a minute or so, then serve meatballs and sauce with drained rice and vegetables.
Nutrition Facts : Calories 497.4, Fat 18.3, SaturatedFat 6.9, Cholesterol 87.5, Sodium 1132.5, Carbohydrate 52.1, Fiber 2.8, Sugar 6.4, Protein 30.9
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