Quick Easy Teriyaki Meatballs Recipes

TERIYAKI MEATBALLS

Steps:

• Mince garlic, ginger, and scallions in a food processor. In a bowl, gently combine garlic mixture with ground beef and salt. Form mixture into 20 meatballs, each 1 1/4 inch in diameter. Chill at least 1 hour and up to overnight.
• Heat sesame oil in a large skillet over medium high. Add meatballs and cook, frequently shaking the skillet to turn them, until browned and cooked through, about 7 minutes. Remove meatballs to plate. Add soy sauce, honey, and vinegar. In a small bowl, whisk cornstarch into 3 tablespoons water and stir into skillet, scraping brown bits from the bottom. Cook until sauce is thickened, about 30 seconds to 1 minute. Return meatballs to skillet, toss to coat. Serve immediately, topped with scallions and sesame seeds.

EASY TERIYAKI MEATBALLS

Steps:

• Add meatballs and teriyaki sauce to a large skillet. It's best if the meatballs are in a single layer.
• Drain pineapple but reserve juice. Add the pineapple and 1/4 cup reserved liquid to the pan with the meatballs. Stir to combine.
• Cook, covered, over medium heat, stirring occasionally, until the meatballs are hot and warmed through, about 20-25 minutes.
• Serve as a meal with rice and vegetable. To serve as an appetizer, place meatballs on skewers with pineapple chunks and serve hot.
• Add meatballs and teriyaki sauce to the liner of a slow cooker that's been sprayed with nonstick cooking spray. Drain pineapple but reserve juice. Add the pineapple and 1/4 cup reserved liquid to the pan with the meatballs. Stir to combine.
• Cook on low for 3-4 hours, or until hot.
• Serve as a meal with rice and vegetable or with toothpicks as an appetizer.

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.

QUICK & EASY TERIYAKI MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients in a bowl- making sure teriyaki sauce spreads evenly.
• Form balls & place in baking dish.
• Bake for approximately 20-30 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 COCKTAIL MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
• Mix ground beef, bread crumbs, bell pepper, onion flakes, eggs, garlic, soy sauce, salt, and pepper in a large bowl until well combined. Shape mixture into 1-inch meatballs; you should have approximately 72.
• Bake meatballs in the preheated oven until no longer pink inside, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove from the oven and drain on paper towels to remove excess oil. Place in a large bowl or casserole dish.
• Combine broth, teriyaki sauce, and vinegar in a saucepan over medium heat; mix until boiling. Stir water and cornstarch together in a small bowl and stir into the saucepan; cook until thick, 1 to 2 minutes.
• Pour sauce over meatballs and gently toss until coated. Serve immediately or keep warm in a slow cooker or in a 275 degrees oven (135 degrees C) covered with foil.

ASIAN MEATBALLS WITH TERIYAKI GLAZE

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.