Easy Teriyaki Cocktail Meatballs Recipe

Ingredients

• cooking spray
• 2 pounds extra-lean ground beef
• 1 cup plain dry bread crumbs
• 0.5 cup chopped green bell pepper
• 0.25 cup dehydrated onion flakes
• 2 large eggs
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup reduced-sodium beef broth
• 0.5 cup teriyaki sauce
• 2 tablespoons rice vinegar
• 0.25 cup water
• 2 tablespoons cornstarch

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Lightly coat a baking sheet with cooking spray to prevent sticking.
2. In a large bowl, thoroughly combine ground beef, bread crumbs, bell pepper, onion flakes, eggs, garlic, soy sauce, salt, and pepper. Form the mixture into approximately 72 meatballs, each about 1-inch in size.
3. Bake the meatballs in the preheated oven for 15 to 20 minutes, or until they are no longer pink inside. Use an instant-read thermometer to ensure the center reaches at least 160 degrees F (71 degrees C). Remove from the oven and drain on paper towels to eliminate excess oil. Transfer the meatballs to a large bowl or casserole dish.
4. In a saucepan over medium heat, combine broth, teriyaki sauce, and vinegar; stir until the mixture boils. In a separate small bowl, mix water and cornstarch together, then add it to the saucepan. Cook, stirring constantly, until the sauce thickens, approximately 1 to 2 minutes.
5. Pour the teriyaki sauce over the meatballs and gently toss to coat them evenly. Serve immediately, or keep them warm in a slow cooker or in a 275 degrees oven (135 degrees C) covered with foil until serving time.

Nutrition

• Calories: 238 kcal
• Fat Content: 12 g
• Fiber Content: 1 g
• Sugar Content: 3 g
• Sodium Content: 837 mg
• Protein Content: 20 g
• Cholesterol Content: 83 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g