35 Minute Teriyaki Meatballs Recipes

35 MINUTE TERIYAKI MEATBALLS

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.

35 MINUTE TERIYAKI MEATBALLS

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.

TERIYAKI MEATBALLS

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.

TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the sauce.
• Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve!
• Enjoy!

TERIYAKI MEATBALLS FROM REYNOLDS WRAP®

Steps:

• Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.
• Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.
• Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.
• Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
• Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.

GAME NIGHT BITES 3-WAYS: TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Make the meatballs: In a medium bowl, mix together the ground beef, garlic powder, paprika, cayenne, black pepper, salt, scallions, panko bread crumbs, eggs, and orange zest until fully incorporated.
• Use a 1½-tablespoon cookie scoop to portion the meatballs onto the prepared baking sheet in rows of 4, leaving 1½ -2 inches of space between each meatball.
• Bake the meatballs for 20 minutes, until brown and cooked through.
• Meanwhile, make the teriyaki sauce: In a small saucepan over medium heat, combine the soy sauce, brown sugar, garlic, ginger, red pepper flakes, and black pepper. Bring to a gentle simmer and cook for 2 minutes.
• In a small bowl, mix together the cornstarch and water. Stir the slurry into the sauce and continue to simmer until thick enough to coat the back of a spoon, about 10 minutes.
• Remove the meatballs from the oven and, using a fork, transfer a few at a time into the sauce to coat, returning to the baking sheet between batches. Coat the meatballs in the sauce a second time, then transfer to a serving platter.
• Garnish with sesame seeds and sliced scallions. Serve warm.
• Enjoy!

TERIYAKI MEATBALLS

Steps:

• Mix the beef, breadcrumbs, milk, eggs and salt together.
• Shape into 1 inch meatballs and place on rimmed cookie sheet.
• bake at 500 degrees 5-6 minutes until brown.
• mix together the corn starch, soy sauce, sugar, garlic and ginger.
• Add white wine and beef broth.
• pour over the baked meatballs.