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Teriyaki Cocktail Meatballs
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Impress your guests with flavorful teriyaki meatballs, served hot from a slow cooker at your next gathering.
Ingredients:
  • cooking spray
  • 2 pounds extra-lean ground beef
  • 1 cup plain dry bread crumbs
  • 0.5 cup chopped green bell pepper
  • 0.25 cup dehydrated onion flakes
  • 2 large eggs
  • 2 tablespoons soy sauce
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 cup reduced-sodium beef broth
  • 0.5 cup teriyaki sauce
  • 2 tablespoons rice vinegar
  • 0.25 cup water
  • 2 tablespoons cornstarch
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and give your baking sheet a quick spray with cooking oil.
  • Combine ground beef, bread crumbs, bell pepper, onion flakes, eggs, garlic, soy sauce, salt, and pepper in a large bowl and mix thoroughly. Shape into 1-inch meatballs to make around 72.
  • Bake meatballs in the oven until cooked through, about 15-20 minutes, reaching an internal temperature of 160°F (71°C). Drain on paper towels to remove excess oil before transferring to a large bowl or casserole dish.
  • In a saucepan over medium heat, bring the broth, teriyaki sauce, and vinegar to a boil. In a small bowl, whisk together the water and cornstarch, then stir into the saucepan. Cook until thickened, for about 1 to 2 minutes.
  • Coat meatballs with sauce by gently tossing them. Serve right away or keep warm in a slow cooker or a 275°F (135°C) oven covered with foil.

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