Teriyaki Cocktail Meatballs

Name: Teriyaki Cocktail Meatballs
Total time: 50
Yield: 12
Ingredients: cooking spray; 2 pounds extra-lean ground beef; 1 cup plain dry bread crumbs; ½ cup chopped green bell pepper; ¼ cup dehydrated onion flakes; 2 large eggs; 2 cloves garlic, minced; 2 tablespoons soy sauce; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 cup reduced-sodium beef broth; ½ cup teriyaki sauce; 2 tablespoons rice vinegar; ¼ cup water; 2 tablespoons cornstarch

Recipe by MARIA17 from allrecipes.com

Appetizer 50 Mins.

Ingredients

12 servings

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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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½ cup chopped green bell pepper
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¼ 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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½ teaspoon salt
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½ teaspoon ground black pepper
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1 cup reduced-sodium beef broth
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½ cup teriyaki sauce
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2 tablespoons rice vinegar
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¼ cup water
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2 tablespoons cornstarch

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
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.
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.
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.
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.