Teriyaki Cocktail Meatballs
Description
For a crowd-pleasing appetizer at your next cocktail party, make a batch of these tangy teriyaki meatballs and serve them right out of a slow cooker so they stay nice and warm.
Ingredients
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cooking spray
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2 pounds extra-lean ground beef
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1 cup plain dry bread crumbs
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1/2 cup chopped green bell pepper
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1/4 cup dehydrated onion flakes
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2 large eggs
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2 cloves garlic, minced
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2 tablespoons soy sauce
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 cup reduced-sodium beef broth
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1/2 cup teriyaki sauce
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2 tablespoons rice vinegar
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1/4 cup water
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2 tablespoons cornstarch
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
2
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.
3
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.
4
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.
5
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.