Asian Meatballs With Teriyaki Glaze Recipes
EASY ASIAN GLAZED MEATBALLS
As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.
Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 1296mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 13g protein.
ASIAN MEATBALLS WITH TERIYAKI GLAZE
These easy stir fry-inspired meatballs, finished with a four-ingredient teriyaki glaze, are the perfect new appetizer to add to your list of favorites.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed.
- In medium bowl, mix beef, green onions, bell pepper, garlic, sesame oil, salt, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 24 (1 1/4-inch) balls; place in pan. Bake 18 to 20 minutes or until internal temperature is at least 165°F.
- Meanwhile, in 8-inch nonstick skillet, mix 1/2 cup plus 2 tablespoons of the water, the brown sugar, soy sauce and ground ginger over medium heat; heat to simmering. In small bowl, beat remaining 2 tablespoons water and the cornstarch with whisk. Add cornstarch mixture to simmering soy mixture; cook 1 to 2 minutes or until thickened. Remove to medium bowl. Add meatballs to bowl; stir gently to coat.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Meatball, Sodium 160 mg, Sugar 2 g, TransFat 0 g
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- Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with cooking spray; set aside.
- In a large glass mixing bowl, combine all of the meatball ingredients. Mix until just combined as over mixing results in tough meatballs. Shape into 1 inch balls. Place the meatballs on the prepared baking sheet and cook for 12-15 minutes or until the meat is no longer pink in the center.
- Meanwhile, in a large saucepan, combine all of the glaze ingredients. Bring to a boil over medium-high heat and allow to simmer until it thickens slightly about 5-10 minutes. Remove sauce from the heat, take out the ginger slices and discard them. Then set the sauce aside aside while the meatballs finish cooking.
- When the meatballs have finished cooking, stir them into the sauce. Coat well. Serve over sticky Asian style rice. Garnish with a sprinkling of green onions and sesame seeds, if desired.
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- Preheat the oven to 400°F Spray a wire rack with cooking spray set over a baking sheet that has been lined with aluminum foil. (For easy clean-up)
- In a large bowl, combine ground beef, ground pork, bread crumbs, egg yolks, tahini, green onions, garlic, ginger, soy sauce, five-spice powder and white pepper. Stir together just until well combined; do not over-mix or the meatballs will become tough. Use a small 1 tablespoon size scoop to portion the meat and roll into approximately 60 meatballs.
- Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes. While the meatballs are baking, make the sauce.
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