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Teriyaki Meatballs

Featured in the Honolulu Star-Advertiser on November 9, 2011.

Ingredients:

Teriyaki Meatballs

  • 3/4 pound ground beef or poultry
  • 1 egg, beaten
  • 1 tablespoon all purpose flour
  • ½ teaspoon salt
  • Dash of pepper
  • 2 tablespoons cornstarch
  • 1/4 cup light brown sugar
  • 1/3 cup soy sauce
  • 1 can (14.5-ounce) beef broth
  • 1 teaspoon white vinegar
  • 2 teaspoons ginger root, minced
  • 2 teaspoons garlic, minced
  • 1/2 cup green onions, chopped

Directions:

  1. Preheat electric oven to 400°F.
  2. Grease a large 9 x 13 x 2 inch baking pan with non stick cooking spray.
  3. In a large bowl, combine meat, eggs, flour, salt and pepper.
  4. Mix lightly and shape into small balls about ¾-inch to 1-inch in diameter.
  5. Place in prepared baking pan and bake for 14 to 17 minutes.
  6. In an electric skillet or chafing dish over medium-high heat whisk together cornstarch, sugar and soy sauce.
  7. Stir in beef broth, vinegar, ginger, garlic and green onions.
  8. Cook until mixture thickens slightly and lower temperature to medium-low heat, stirring constantly.
  9. Add meatballs and serve.

Makes 3 dozen meatballs

Quick tip:

  1. Instead of making your own meatballs use a 12-ounce bag of frozen prepared meatballs.
  2. They are available at most grocery stores.

Slow cooker option:

  1. Prepare meatballs as directed above.
  2. Place meatballs in the slow cooker.
  3. In a large bowl whisk together cornstarch, sugar, soy sauce beef broth and vinegar.
  4. Pour mixture over meatballs.
  5. Add ginger, garlic and green onions to the slow cooker.
  6. Cook mixture on HIGH for 2 hours or LOW for 4 hours.

Approximate Nutrient Analysis per meatball:
30 calories, 1.5 g fat, 0 g saturated fat, 10 mg cholesterol, 250 mg sodium, 2 g carbohydrate, 0 g fiber, 2 g sugar, 2 g protein

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