We all love Holiday Cocktail Meatballs, and spicy Italian Meatballs, but every now and then you just need to shake things up! My newest secret weapon are homemade Teriyaki Meatballs. I'm warning you now - these are seriously addictive!
Teriyaki Meatballs are not only easy to prepare, but they are tender and melt in your mouth - nibble after delicious nibble. My Easy Teriyaki Sauce is added to the meatball mixture and starts the flavor. The Asian-inspired meatballs soak in more of the fresh teriyaki flavor while they slowly simmer away in your crock pot, which caramelizes and creates a sticky-Teriyaki Sauce that keeps these perfectly moist and glazed.
SEVEN SIMPLE INGREDIENTS - SO MUCH FLAVOR!
I love how easy these are to make ahead of time - fix 'em and forget about 'em until it's time to start the party.
This recipe is quick and easy to make, and everyone loves these! They're a nice change of pace when you want to serve something just a little bit special.
These are seriously the most versatile meatball ever! Perfect as an appetizer, but equally delicious on top of an oriental green salad, or served for dinner on a bed of rice or flavorful rice bowl.
You can serve them with colorful slices of yellow, orange and red pepper, or chunks of fresh juicy pineapple.
A bowl of warm Easy Teriyaki Sauce for dipping, and it's time to party!
2 pounds ground beef/turkey
3/4 cup seasoned bread crumbs
2/3 cup finely minced/grated onion
1/2 cup milk
1/3 cup Teriyaki Sauce (for meatball recipe)
1 large egg
1/4 cup olive oil (for frying the meatballs)
3 cups Teriyaki Sauce (for glazing & serving)
HOW I MAKE THESE:
1. Prepare Meatballs: In a large bowl, combine beef and/or turkey, onion, milk, teriyaki sauce and egg. Mix well, then add seasoned bread crumbs, mixing well with a spoon or your hands. Shape the mixture into 1-inch balls (you will have about 48 total).
2. Cook Meatballs: (pick your choice of preparation methods)
To Fry: Heat olive oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 155 degrees for 15 seconds). Add more olive oil between batches if the skillet looks dry.
To Bake: Preheat oven to 400 degrees. Arrange meatballs in a large roasting pan and bake until browned with crispy edges, about 20 minutes (an internal thermometer should read 155 degrees for 15 seconds).
3. Transfer Meatballs to a Slow Cooker: Place browned meatballs in a crockpot or slow cooker. Add Teriyaki Sauce. Cover and cook for 2 hours on HIGH or 2 to 4 hours on LOW, until the sauce is hot. Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.
TIPS & TRICKS:
· To freeze the meatballs (without sauce): After cooking, arrange in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month in advance.
· Homemade meatballs can be cooked ahead of time and stored in the refrigerator. Simply reheat in the crockpot with the sauce. Or, make the entire recipe ahead of time, refrigerate overnight, and reheat in the crockpot before serving.
· 48 store-bought meatballs may be substituted for the homemade meatballs. Simply add the frozen meatballs straight to the crockpot with the teriyaki sauce, and cook until heated through.
YIELD: about 48 meatballs
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