Teriyaki Cocktail Meatballs
Maybe you do this too, look back on something you used to do, sort of astonished, and think Holy-moly, how did I ever have the energy to do all of that?
This occasionally occurs to me now thinking back on how often I used to host a lot of really large parties, and on top of that, on such a grand scale, including a broad selection of many complicated recipes regularly cranked out and served at these varied occasions.
Of course, this type of solo effort, which would essentially involve that of about ten people in any catering or restaurant service eventually and likely exacerbated the scenario of a spinal operation many years ago requiring the placement of donor bone into the discs of my spine from the base of my brain and halfway down. Fortunately, with the gift of an amazing surgeon, I awakened with a whole new lease on life, looking years younger and as energetic as ever so the rest is history.
I don’t regularly host so many gigantic parties these days rather preferring entertaining in smaller, more intimate gatherings. Well, all except the holidays that is, where it’s always the more the merrier and really part of the joy in celebrating as community.
Still, holiday gatherings with crowds continue to tempt me to some of those special Hors d’ Oeuvres I used to crank out for those gigantic parties, but I still include some simple recipes in the mix too, like Teriyaki Cocktail Meatballs.
A favorite hit on any Hors d’ Oeuvres table are these tasty bites that are easy to prepare in advance and freeze beautifully. You can serve them in a crock pot, chafing dish, or hot in a bowl with toothpicks. Whatever your entertaining style large to small Teriyaki Cocktail Meatballs always make the flavor sensation.
Teriyaki Cocktail Meatballs
- Preparing the Cocktail Meatballs:
- 2 1/4 pounds ground beef
- 2 eggs, lightly beaten
- 4 tablespoons soy sauce
- 2/3 cup bread crumbs
- 3 scallions, finely chopped
- Preparing the Sauce:
- 1 cup soy sauce
- 2 cups water
- 4 tablespoons canola oil
- 8 teaspoons sherry
- 1/2 cup brown sugar
- 3 cloves garlic, chopped
- 1 tablespoon fresh ginger, chopped
- small pinch Chinese five spice powder
- 8 teaspoons cornstarch
- Preheat oven to 350 degrees. Add all meatball ingredients into a bowl, blend thoroughly, shape meatballs into around one-inch inch cocktail size balls, set onto a parchment lined baking sheet, bake 15-20 minutes until just done, transfer meatballs into the sauce, serve hot, Teriyaki meatballs freeze well in the sauce
- Preparing the Sauce: In a large sized skillet, heat all ingredients except the cornstarch on low temperature until hot, sprinkle in the cornstarch, stir and cook until thickened, blend thoroughly with the meatballs