Teriyaki Meatballs

What would you all say if I told you that I had never, NOT EVER, eaten a meatball until October 25, 2008. It’s true. October 25. I’ll remember that day fondly for as long as I shall live.

(Okay, so I should mention that my first ever taste of a meatball was at a wedding and THAT is how I remember the date. I don’t generally remember the dates of the first tastes of food.)

I’ve made meatballs quite a few times since then. I like meatballs. Teryiaki meatballs. Served on a toothpick. Because I’m fancy.

I made these meatballs for a New Year’s Eve get together and then I ate them all. You should make them for your next party. But save some for your guests. Or just make them for dinner like I did the other night.

Let’s get started.

Let’s start with a pound of ground beef.

Alright now. Hold on to your hats. When I make meatloaf or meatballs, I don’t use bread crumbs. I use Stove Top Stuffing. That’s right. Stove Top. It is SO good. Measure out about a cup of dry stuffing and add just enough water to moisten it. You don’t want it soppy wet, but you don’t want it dry either.

Dump that on top of your meat.

You can make your own sauce if you like, but that’s too much work for me. I LOVE this teriyaki sauce, so that’s what I use. Use whichever brand you like most. Or make your own, you over-achiever.

Dump in about 1/4 cup of teriyaki sauce and crack one egg right on top. You can sprinkle in a bit of garlic powder or any other spices you like right about now. I usually keep it simple and go for salt, pepper, garlic powder, and onion powder.

If you don’t live with a bunch of picky eaters, you can also add in some chopped onions at this point. Or some bell peppers. Or some grated carrot. It’s all good. Unless you are married to my husband and then it’s all bad.

Now go ahead and stir everything together. At this point I decided that I had too high of a meat to stuffing ratio and so I threw in some oats. Oats make me feel healthy. If you prefer you can add a bit more stuffing. But the oats are good too. I promise. I added about 1/2 of a cup.

Mm, mm. Raw meat. (Gag.)

Now get your hands back in there and gently form it into little balls.  I shoot for golf ball sized meatballs, but you can make them a bit smaller or bigger if you prefer. Just remember, the bigger they are the longer it will take to cook them.

If you have a bright yellow plate, use it. Arrange your meatballs in the shape of a smiley face. It’ll make you happy. I promise.

Add about 1/4 inch of oil to a deep 10-12 inch round skillet. Get it good and hot and then add your meatballs.

Fried meat. It’s good.

I believe I cooked these for about 8-10 minutes, flipping them over once halfway through.

When they are finished cooking, put them on a paper towel lined plate and let them drain for a minute or two.

If you’re like me and you have a good, healthy fear of raw meat you can crack one of these open and check to be sure it’s done. If it is, go ahead and eat it. If it’s not, weep.

Add another batch of meatballs to your skillet. While those are cooking you’ll need to keep the others warm. I like to dump about 3/4 cup of teriyaki sauce into the bottom of my crock pot, set it to low, and add the cooked and drained meatballs to that. It keeps them warm and it lets them soak in the teriyaki sauce. Trust me…a teriyaki sauce bath is a good thing.

Serve ’em on a bed of rice. Or next to rice. Or with a toothpick stuck in the middle of them. Or with a fork. Or just get a shovel and start scooping them right into your open mouth.

Print

Teriyaki Meatballs

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Servings: 16 servings

Course: Appetizer

Cuisine: American

Keyword: game day recipes, holiday recipes, party recipes

Calories: 145 kcal

I made these meatballs for a New Year’s Eve get together and then I ate them all. You should make them for your next party. But save some for your guests. Or just make them for dinner like I did the other night.

Ingredients

• 1 lb ground beef
• 1 cup Stove Top Stuffing for Chicken
• Water to moisten stuffing
• 1 cup teriyaki sauce divided
• 1 large egg
• 1 tsp. garlic powder
• 1 tsp. onion powder
• Salt and pepper to taste
• 1/2 cup rolled oats
• Oil for frying

Instructions

1. Mix together all ingredients except oil.
2. Form into golf ball sized balls.
3. Add meatballs to hot oil. Don't overcrowd pan. Cook for 8-10 minutes or until meat is fully cooked.
4. Drain on a paper towel and transfer to a crockpot (or dish in the oven) with 3/4 cup teriyaki sauce. roll meatballs around to coat in sauce.
5. Serve as an appetizer (with fancy toothpicks!) or as a main dish.

Nutrition Facts

Teriyaki Meatballs

Amount Per Serving

Calories 145 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 31mg10%

Sodium 863mg38%

Potassium 163mg5%

Carbohydrates 13g4%

Sugar 3g3%

Protein 7g14%

Vitamin A 15IU0%

Vitamin C 0.1mg0%

Calcium 24mg2%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.