Teriyaki Appetizer Meatballs

Posted on Feb 6, 2010 by PeggyPrint Recipe Only | Email Recipe | Leave a Comment
Filed under: All Recipes, Creative leftovers, Feed Your Party, Hot appetizers Pin It
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.

Print Recipe Only
Filed under: All Recipes, Creative leftovers, Feed Your Party, Hot appetizers
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