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Asian Meatballs with Teriyaki Glaze
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Prep Time:
25 minutes
Total Time:
40 minutes
Try these tasty teriyaki meatballs for a fun and flavorful twist on a classic appetizer.
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
  • 3/4 cup water
  • 3 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1 tablespoon cornstarch
Instructions:
  • Preheat the oven to 400°F. Cover a 15x10x1-inch pan with foil and spray it with cooking spray. Combine bread crumbs and milk in a small bowl, and let it sit for about 5 minutes until the milk is absorbed.
  • Combine beef, green onions, bell pepper, garlic, sesame oil, salt, egg, and bread crumbs in a bowl. Gentle mix without compacting. Form mixture into 24 (1 1/4-inch) balls and arrange in a pan. Bake for 18-20 minutes until internal temperature reaches 165°F.
  • In an 8-inch nonstick skillet over medium heat, combine 1/2 cup plus 2 tablespoons of water, brown sugar, soy sauce, and ground ginger. Heat the mixture until simmering. In a small bowl, whisk together the remaining 2 tablespoons of water and cornstarch. Transfer the cornstarch mixture to the simmering soy mixture and cook for 1 to 2 minutes until thickened. Transfer the sauce to a medium bowl and gently stir in the meatballs to coat them evenly.

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