Asian Meatballs with Teriyaki Glaze
These easy stir fry-inspired meatballs, finished with a four-ingredient teriyaki glaze, are the perfect new appetizer to add to your list of favorites.
Ingredient
- 1/2 cup Progresso™ plain panko crispy bread crumbs
- 1/4 cup whole or 2% milk
- 1 lb lean (at least 80%) ground beef
- 1/4 cup chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1 clove garlic, finely chopped
- 1 1/2 teaspoons toasted sesame oil
- 3/4 teaspoon salt
- 1 egg
- 3/4 cup water
- 3 tablespoons packed brown sugar
- 2 tablespoons soy sauce
- 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch
Direction
- Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed.
- In medium bowl, mix beef, green onions, bell pepper, garlic, sesame oil, salt, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 24 (1 1/4-inch) balls; place in pan. Bake 18 to 20 minutes or until internal temperature is at least 165°F.
- Meanwhile, in 8-inch nonstick skillet, mix 1/2 cup plus 2 tablespoons of the water, the brown sugar, soy sauce and ground ginger over medium heat; heat to simmering. In small bowl, beat remaining 2 tablespoons water and the cornstarch with whisk. Add cornstarch mixture to simmering soy mixture; cook 1 to 2 minutes or until thickened. Remove to medium bowl. Add meatballs to bowl; stir gently to coat.
