This is a real crowd pleaser and is so quick and easy to make. The sesame teriyaki sauce adds a lot of flavor to the meat and
tenderizes it, leaving the meat moist and mouthwatering even after being baked.
Asian Meatballs
Servings
8 Servings
Ingredients
- 1 pound ground meat chicken, veal or turkey
- ¼ cup Miki brand sesame teriyaki sauce +1/2 cup for glazing
- 1 egg lightly beaten
- ½ cup panko crumbs or plain bread crumbs
- 4 scallions thinly sliced
Instructions
- 1 Preheat oven to 375o. 2 Line a large baking tray with parchment paper. 3 Mix all ingredients together and form into desired size meatballs. Place on parchment lined baking tray. 4 Loosely cover tray with foil and bake for about 30 minutes. 5 Heat ½ cup sauce in microwave, or on the stovetop, and glaze meatballs (optional step). Serve warm with extra sauce on the side, if you prefer.
- As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now
I havent done it but they should freeze well. As long as its warmed up covered and low they should stay moist and juicy
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thanks very much.
Can these be frozen and how best to heat up? Also, ideas on how to heat up for Shabbat on plata without burning? Thanks!
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