Teriyaki Meatballs

• Meat

  • 2 lbs Ground round

• Produce

  • 2 cloves Garlic
  • 2 tsp Ginger, fresh
  • 2 Green onions
  • 1 cup Soy vay veri veri teryiaki

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Cornstarch
  • 1 tsp Salt

• Bread & Baked Goods

  • 2/3 cup Panko bread crumbs

• Liquids

  • 1/4 cup Water

Found on garnishandglaze.com

Ingredients

• 2 pounds ground round
• 2 eggs
• ⅔ cup Panko bread crumbs
• 2 teaspoons fresh grated ginger
• 2 cloves garlic
• 1 teaspoon salt
• 1 cup Soy Vay® Veri Veri Teryiaki®
• ¼ cup water
• 2 teaspoons cornstarch
• 2 green onions

Directions

• Line a large baking sheet with foil and preheat oven to 425 degrees F.
• Mix all meatball ingredients together until combined. Portion into about 1½ inch balls (I use a 1½ tablespoon cookie scoop). You should get about 42 meat balls. Place on lined baking sheet and bake for 10-13 minutes
• Place all sauce ingredients, except green onions, in a 4 quart pot. Simmer for 3-5 minutes, until it starts to thicken. Add the cooked meatballs and toss until coated.
• Serve on a platter with toothpicks for and appetizer or over rice as a meal.