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| Teriyaki Meatballs (image source: LUTZFLACT) |
A simple and delectable bend on meatballs! These teriyaki meatballs can be served over rice, or pasta, or even a chewy French bread roll for sub sandwiches.
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6
Yield: 6 servings
INGREDIENTS
Meatballs:
- 1 pound ground beef
- ¼ cup bread crumbs
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons garlic, minced
- 2 huge egg whites
Sauce:
- 1 (15 ounce) can squashed pineapple
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 squeeze garlic salt, or to taste
- ground dark pepper to taste
- 2 tablespoons cornstarch
- ½ cup cold water
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
Stage 2
Blend ground hamburger, bread morsels, soy sauce, earthy colored sugar, garlic, and egg whites for meatballs together in a bowl until very much consolidated. Structure into 1-ounce balls. Move to the pre-arranged baking sheet.
Stage 3
Prepare in the preheated stove for 25 minutes. A moment read thermometer embedded into the middle ought to peruse no less than 160 degrees F (71 degrees C).
Stage 4
In the mean time get ready sauce: Consolidate pineapple, soy sauce, earthy colored sugar, and pepper in a pan over medium intensity. Heat to the point of boiling, then decrease to a stew.
Stage 5
Combine cold water and cornstarch as one in a little bowl; add to the sauce. Mix and stew until wanted thickness, 3 to 5 minutes. Add meatballs and cook until warmed through, around 5 minutes.
NUTRITION FACTS
Per Serving: 304 calories; protein 16.5g; starches 32.7g; fat 12.1g; cholesterol 46.4mg; sodium 1809mg.
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