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Teriyaki Meatballs

Teriyaki Meatballs

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 40 serving

Calories: 85 kcal per serving

Ingredients

  • 2 - Eggs Beaten
  • 2 Cups - Quick Cooking Oats
  • 1 - Evaporated Milk
  • 1 Cup - Onion
  • 2 Tsps - Salt
  • ½ Tsps - Pepper
  • ½ Tsps - Garlic Powder
  • 3 pound - Lean Ground Beef or Ground Turkey
  • ½ Cups - Soy Sauce or Gluten Free Soy Sauce
  • ¼ Cups - Water
  • 2 Tbsps - Rice Wine Vinegar
  • 2 Tbsps - Brown Sugar
  • ¼ Cups - Granulated Sugar
  • 1 Clove - Garlic
  • 1 Tsp - Ground Ginger
  • ½ Tbsps - Cornstarch
  • 1 Tbsp - Water

Instructions

  1. Preheat the oven to 400*.
  2. In a large bowl, combine the meatball ingredients in order, mixing well to form the meatballs.
  3. Spray a 9x13 pan with non-stick cooking spray, you may need 2 pans, then form the meatballs and place them in the pan.
  4. Cook on 400* for 30 minutes.
  5. While they are cooking, in a medium-sized saucepan, add in the soy sauce, water, vinegar, sugars, garlic, and ginger.
  6. Whisk well and bring to a boil.
  7. Once boiling, lower heat and whisk in the cornstarch and additional water to thicken the sauce.
  8. Once well combined, remove from the heat.
  9. Carefully remove the meatballs from the oven, drain the pan or switch to another pan if needed, then, use a brush and glaze the meatballs with the sauce.
  10. Lower the heat on the oven to 350*, cook for an additional 15-20 minutes or until well done.
  11. Remove and serve.

Nutrition

Energy: 85 kcal | Total Fat: 3 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 32 mg | Total Carbs: 6 g | Fiber: 0 g | Sugars: 3 g | Proteins: 9 g | Sodium: 318 mg | Polyunsaturated: 0 g | Monounsaturated: 1 g

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