Teriyaki Appetizer Meatballs

Teriyaki Appetizer Meatballs

Tomorrow is Super Bowl Sunday and guacamole and salsa tonnage will be consumed across the land. I’m going to switch things up a bit and serve Teriyaki Meatballs and spicy Asian Chicken Wings. I’m making the meatballs today and will bake them before the game tomorrow.

Many think “teriyaki” is a cooking condiment, like soy sauce. Actually it’s a Japanese cooking technique that includes basting with a sauce. The teriyaki sauce we generally see in groceries is usually a blend of soy sauce, mirin (sweet rice wine) and sugar.

For convenience, I buy the prepared Kikkoman teriyaki sauce selecting the low-sodium version, which has enough sodium for my palate.

It will be big game day so I can’t resist serving guacamole with my Asian-inspired menu. My guacamole heat, however, will be derived from wasabi instead of traditional hot peppers. I also serve the wasabi-guacamole with rice crackers instead of chips.

Leftovers are great tossed with this soba noodle dish.

Recipe: Teriyaki Appetizer Meatballs

Ingredients

  • 1 large egg, beaten
  • 1-3 teaspoons wasabi powder or paste*
  • 1/2 cup low sodium Teriyaki Sauce plus sauce for brushing
  • 1/2 cup panko (Japanese bread flakes) or plain bread crumbs
  • 2 minced scallions, white and light green parts only
  • 2 tablespoons chopped cilantro, optional
  • 1 pound ground beef or turkey
  • 3 tablespoons sesame seeds

Instructions

  1. Preheat oven to 350˚.
  2. In a medium sized bowl, combine egg,wasabi, teriyaki sauce, bread crumbs, scallions and cilantro. Combine well then add ground beef or turkey, completely incorporating into bread mixture with a fork.
  3. On a foil-lined baking sheet, make tablespoon-sized meatballs. Brush with teriyaki sauce and sprinkle with sesame seeds.
  4. Bake 15 minutes, or until cooked through, then serve.

* To determine amount of wasabi to use, fry or microwave a bit of the mixture before baking, adding additional wasabi to taste. Cayenne may be substituted

Active Time: 15 minutes

Bake Time: 15 minutes

Number of servings (yield): 30 meatballs

Copyright © Peggy Lampman’s dinnerFeed.

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