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Teriyaki Appetizer Meatballs Recipe
|Eggs||2 , beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Onion||2 Tablespoon, finley chopped|
|Ground beef||1 1⁄2 Pound|
|Sugar||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Beef broth||3⁄4 Cup (12 tbs)|
|Soy sauce||3 Tablespoon|
|Dry sherry||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
Serving size: Complete recipe
Calories 2475 Calories from Fat 1745
% Daily Value*
Total Fat 194 g298.3%
Saturated Fat 71 g354.9%
Trans Fat 0 g
Cholesterol 910.5 mg
Sodium 4973.4 mg207.2%
Total Carbohydrates 54 g17.9%
Dietary Fiber 2.2 g9%
Sugars 15.5 g
Protein 137 g274.1%
Vitamin A 11.4% Vitamin C 6.6%
Calcium 20.8% Iron 57.6%
*Based on a 2000 Calorie diet
Add beef; mix well.
Shape mixture into 48 meatballs; set aside.
In a 2-cup glass measure blend cornstarch, sugar, and ginger.
Stir in broth, soy, sherry, garlic, and 3/4 cup water.
Micro-cook, uncovered, till hot, about 3 to 4 minutes.
Micro-cook, uncovered, till thickened and bubbly, 1 to 2 minutes more, stirring every 30 seconds.
Transfer to blazer pan of chafing dish and place over hot water.
Arrange 24 of the meatballs in 12 x 7 1/2 x 2-inch baking dish.
Micro-cook, covered, till meatballs are done, about 4 minutes, rearranging meatballs during cooking.
Remove meatballs from dish with slotted spoon and add to hot sauce in chafing dish.
Repeat with remaining meatballs.
Serve with wooden picks.