Teriyaki Appetizer Meatballs Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Eggs2 , beaten
 Milk1⁄3 Cup (5.33 tbs)
 Dry bread crumbs1⁄3 Cup (5.33 tbs)
 Onion2 Tablespoon, finley chopped
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Ground beef1 1⁄2 Pound
 Cornstarch4 Teaspoon
 Sugar1 1⁄2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Beef broth3⁄4 Cup (12 tbs)
 Soy sauce3 Tablespoon
 Dry sherry1 Tablespoon
 Garlic1 Clove (5 gm), crushed

Nutrition Facts

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

Directions

In mixing bowl combine eggs, milk, crumbs, onion, salt, and pepper.
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.
Stir.
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.
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