Thursday, January 5, 2012

Teriyaki Meatballs

Although my guys are big meat eaters, my daughter and I are not.  However, there are a few exceptions.  One is Teriyaki Meatballs.  This dish is also one that I make whenever there is a potluck and it is always met with rave reviews (there is never any leftovers!).  I hope you enjoy!

Teriyaki Meatballs
(makes 5-6 main dish servings or 10-14  appetizer servings)

1 lb ground beef
1 lb bulk sausage (we prefer zesty)
1-1/2 cups Italian style bread crumbs
 (if using plain bread crumbs, add 2 Tbsp parmesan or romano cheese and 2 tsp dried oregano)
1/2 cup milk
1 egg, lightly beaten
1 Tablespoon onion powder
1 Tablespoon garlic powder
Bottled teriyaki sauce (see note at the end of the recipe)

Bowl for mixing ingredients
Large frying pan
Melon baller or teaspoon
Measuring cups and spoons

In a bowl, combine ground beef and sausage and mix thoroughly.  

Add bread crumbs, milk, egg, onion powder, and garlic powder.  Mix thoroughly (I find that it works best if I use my hands to mix these ingredients to ensure that everything is mix completely).  

Using either a melon baller or teaspoon, form meat mixture into walnut-sized balls.  

Place a couple of Tablespoons of oil in your frying pan.  Over medium to medium-high heat, brown your meatballs in your frying pan and drain off excess fat.  

Add approx 1/3 to 1/2 bottle of teriyaki sauce to pan and toss your meatballs to coat.  

Cover your pan and simmer about 12 minutes.

I like to serve this with a side of brown rice and broccoli!  Enjoy!

Note:  If you do not have teriyaki sauce, BBQ sauce may be substituted.


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