Teriyaki Appetizer Meatballs Recipe
Items Required:
2 beaten eggs
1/3 cup milk
1/3 cup fine dry bread crumbs
2 tablespoons finely chopped onion
½ teaspoon salt
1/8 teaspoon pepper
1 ½ pounds ground beef
4 teaspoons cornstarch
1 ½ teaspoons sugar
½ teaspoon ground ginger
¾ cup beef broth
3 tablespoons soy sauce
1 tablespoon dry sherry
1 clove garlic, crushed
Preparation Method:
In mixing bowl combine eggs, milk, crumbs, onion, salt, and pepper. Add beef; mix well. Shape mixture into 48 meatballs; set aside. In a 2-cup glass measure blend cornstarch, sugar, and ginger. Stir in broth, soy sherry, garlic, and ¾ cup water. Micro-cook, uncovered, till hot, about 3 to 4 minutes. Stir Micro-cook, uncovered, till thickened and bubbly, 1 to 2 minutes more, stirring every 30 seconds. Transfer to blazer pan of chafing dish and place over hot water. Arrange 24 of the meatballs in 12×7 ½ x2-inch baking dish. Micro-cook, covered, till meatballs are done, about 4 minutes, rearranging meatballs during cooking. Remove meatballs from dish with slotted spoon and add to hot sauce in chafing dish. Repeat with remaining meatballs. Serve with wooden picks. Makes 48 appetizers.
December 22 2007 03:06 am | Christmas Recipes and Appetizers, Snacks and Beverages
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