Teriyaki Cocktail Meatballs




1 lb. extra lean ground beef or ground turkey

1/2 cup dry plain breadcrumbs

1 egg

2 Tbsp. dehydrated onion

1 clove garlic

1 Tbsp. reduced sodium soy sauce

1/4 cup finely chopped green or red bell pepper

1/4 tsp. salt

1/4 tsp. pepper


1/2 cup reduced sodium beef broth

1/4 cup teriyaki sauce

1 Tbsp. rice vinegar or white distilled vinegar

1 Tbsp. corn starch

2 Tbsp. water

  1. Mix first 9 ingredients in a large bowl and shape into approximately 36 (1 inch) meatballs. Place on a lightly oiled baking sheet and bake in a preheated 375 degree F oven for 15 to 20 minutes, or until no longer pink inside. Drain on paper towels to remove excess oil. Place in a large bowl or casserole dish.
  2. Mix broth, teriyaki sauce and vinegar in a sauce pan over medium heat until mixture boils. Mix cornstarch and water and stir into sauce pan. Cook 1 to 2 minutes until thick. Gently toss sauce with meatballs and serve warm. (Can be kept warm in a 275 degree F oven, covered with foil.)
1 serving: calories 83 total fat 5 g cholesterol 30 mg sodium 140 mg

Makes 36 pieces