Teriyaki Meat Balls
My mother made these in the 1960's and my wife got the recipe from her. We have them at least a couple times a year."Tasty! I added no sugar to meat mix and cut brown sugar to 3/4 cup as previously suggested. Added 2 tsp of dried parsley flakes and 1 tsp of dried mustard to the meat mix. Let both liquid mixs set in frig overnight to meld, before making meatballs the next day." - Porpo83
Yield: 6 Ready in 45 minutes
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|-- Meat Balls --|
|1/4 cupSoya sauce|
|1/2 teaspoonGarlic salt|
|1 teaspoonOnion; minced|
|1 lbGround beef|
|2 cupsBread crumbs|
|-- Sauce --|
|1 cupBrown sugar|
|1 1/2 cupsWater|
|Salt & pepper; to taste|
|2 tblspoonsSoya sauce|
Teriyaki Meat Balls Preparation
Mix ingredients for sauce and set aside.
Mix all ingredients except beef and crumbs. Let sit for 10 minutes.
Place the beef in a large bowl and make a well in the center. Put the crumbs in the well and pour Soya mixture over crumbs. Blend beef and crumb mixture.
Shape into balls and brown in oil.
Place the browned meat balls in an oven safe baking dish pour the sauce over them and bake at 300 F. for one hour
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