Teriyaki Meatballs Recipe

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Teriyaki Meatballs

Diana Perry


Another Hawaiian recipe I have from the past! Teriyaki is a Japenese style of cooking. Often meatball appetizers are coated in sauce, but these stand on their own and can be served with toothpicks. I have made the meatballs, without the liquids, and then very slowly simmered them in the liquid. Baking is easier!

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as an appetizer, 12-18
30 Min
30 Min


1/2 c
shoyu (soy sauce, or light soy sauce, as desired)
1/2 c
2 Tbsp
whixkey, bourbon or wine
2 tsp
worcestershire sauce
3 Tbsp
brown sugar
nickel sized slices of fresh ginger, very finely minced
2 can(s)
water chestnuts, minced
3 Tbsp
minced fresh garlic
2-1/2 lb
ground chuck
1 lb
lean ground pork
1 Tbsp
fresh parsley, minced or 2 teaspoons dried parsley


1Mix all the liquid ingredients and brown sugar.
2Mix the beef and the pork; add the minced water chestnuts, very finely minced ginger and garlic; combine well with the meat and add liquid to the mixture.
3Pinch off about the size of quarter piece of meat and roll into meatballs
4Line a cookie sheet with parchment paper, or aluminum foil; place cooling rack on the sheet and line up the meatballs close, but not touching.
5Bake at 275 degrees for 20 - 30 minutes. You want them to lightly brown and be cooked through.

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