Best 8 Game Night Bites 3 Ways Teriyaki Meatballs Recipe By Tasty Recipes

TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the sauce.
• Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve!
• Enjoy!

TERIYAKI MEATBALLS

Steps:

• Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt and reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes or until meat is no longer pink. Place one pineapple chunk on each meatball; secure with a toothpick.

GAME NIGHT BITES 3-WAYS: TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Make the meatballs: In a medium bowl, mix together the ground beef, garlic powder, paprika, cayenne, black pepper, salt, scallions, panko bread crumbs, eggs, and orange zest until fully incorporated.
• Use a 1½-tablespoon cookie scoop to portion the meatballs onto the prepared baking sheet in rows of 4, leaving 1½ -2 inches of space between each meatball.
• Bake the meatballs for 20 minutes, until brown and cooked through.
• Meanwhile, make the teriyaki sauce: In a small saucepan over medium heat, combine the soy sauce, brown sugar, garlic, ginger, red pepper flakes, and black pepper. Bring to a gentle simmer and cook for 2 minutes.
• In a small bowl, mix together the cornstarch and water. Stir the slurry into the sauce and continue to simmer until thick enough to coat the back of a spoon, about 10 minutes.
• Remove the meatballs from the oven and, using a fork, transfer a few at a time into the sauce to coat, returning to the baking sheet between batches. Coat the meatballs in the sauce a second time, then transfer to a serving platter.
• Garnish with sesame seeds and sliced scallions. Serve warm.
• Enjoy!

GAME NIGHT BITES 3-WAYS: MINI PIZZA TOASTS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
• Arrange the bread slices on the prepared baking sheet and drizzle each slice on both sides with 1 teaspoon of olive oil.
• Toast the bread in the oven for 4 minutes, then flip and toast for another 4 minutes on the other side, until light golden brown. Remove the bread from the oven and let cool for 2 minutes. Rub the cut sides of the garlic cloves on each slice of bread.
• Spread 1 tablespoon of pizza sauce on each bread slice. Sprinkle each slice with ¾ teaspoon Parmesan, lay 2-3 slices of pepperoni on top, and finish with 2 tablespoons of shredded mozzarella. Return to the oven and bake for 13 minutes, until the cheese is melted.
• Remove the pizza toast from the oven and sprinkle each toast with sea salt, red pepper flakes, dried oregano, and chopped basil.
• Enjoy!

GAME NIGHT BITES 3-WAYS: COCONUT SHRIMP RECIPE BY TASTY

Steps:

• Line a small baking sheet with parchment paper.
• In a medium bowl, toss the shrimp with the salt, paprika, black pepper, garlic powder, and flour until well coated.
• In a separate medium bowl, whisk together the coconut milk, egg, and lemon zest.
• In another medium bowl, combine the panko bread crumbs, coconut flakes, and 3 tablespoons thyme.
• Working 1 at a time, hold a shrimp by the tail and dip in the coconut milk mixture, then roll in the coconut panko mixture to coat. Set on the prepared baking sheet.
• In a 3-quart skillet, heat the coconut oil over medium heat until it reaches 375°F (190°C).
• Working 4-6 at a time, add the shrimp to the hot oil and fry on each side for 2 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle with sea salt and the remaining tablespoon of thyme.
• Serve the shrimp with sweet chili sauce and lemon wedges.
• Enjoy!

TERIYAKI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Mix ground beef, bread crumbs, soy sauce, brown sugar, garlic, and egg whites for meatballs together in a bowl until well combined. Form into 1-ounce balls. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Meanwhile prepare sauce: Combine pineapple, soy sauce, brown sugar, and pepper in a saucepan over medium heat. Bring to a boil, then reduce to a simmer.
• Mix cold water and cornstarch together in a small bowl; add to the sauce. Stir and simmer until desired thickness, 3 to 5 minutes. Add meatballs and cook until heated through, about 5 minutes.

ASIAN MEATBALLS WITH TERIYAKI GLAZE

Steps:

• 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.

35 MINUTE TERIYAKI MEATBALLS

Steps:

• Put a pan of water on to boil.
• In a bowl mix shallots with ginger, garlic, soy sauce and sugar.
• In another bowl, put minced beef and add half the soy mixture.
• Mix well to combine and shape into 20 meatballs.
• Add rice to the boiling water and put another pan of water on to boil.
• Prepare carrots and top and tail snow peas.
• Heat oil in a large frying pan and fry meatballs, turning them until they are browned and cooked through- about 10 minutes.
• Meanwhile, add carrot to the boiling water and cook for 5 minutes, then add snow peas and cook for a further 3 minutes.
• Mix water and corn flour into the remaining soy mixture and add to the meatballs, stirring constantly until sauce thickens and bubbles.
• Boil for a minute or so, then serve meatballs and sauce with drained rice and vegetables.