Teriyaki Beef Meatballs
Super easy to make and a sweet/salty protein packed meal!! A definite must make!
Makes a GREAT meal prep or appetizer! Server with rice, potatoes or all by themselves!
#cleaneating #WW #myww #weightwatchers
Full recipe in video below
1 lb 96% ground beef
1/4 cup panko breadcrumbs
1 large egg
1 tsp pepper
1 tsp salt
1/4 cup green onion, diced
2 tsp ginger, minced
2 tsp garlic, minced
1 tbsp oil
1 medium red bell pepper, diced
1 medium orange bell pepper, diced
3 cloves garlic, minced
1 tsp ginger, minced
1/2 cup low sodium soy sauce
1/2 cup water
1/4 cup light brown sugar substitute (I use Lakanto) to order: https://bit.ly/3cRLTbg
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2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp cornstarch
1 tbsp water
green onions for garnish, if desired
sesame seeds for garnish, if desired
Preheat oven to 400 degrees. Move oven rack to the bottom position. Spray a large rimmed baking sheet with nonstick cooking spray. Set aside. Add ground beef, breadcrumbs, egg, pepper, salt, onion, ginger and garlic to a large mixing bowl. Mix with your hands or with a spoon until combined. Make sure not to over mix.
Portion heaping tablespoon size meatballs onto the prepared baking sheet. I got about 26 meatballs. Place on the bottom rack of the oven and bake for 15-20 minutes flipping halfway through.
Heat 1 tbsp oil in a large skillet over medium high heat. Add in bell peppers and cook for 3-4 minutes.
Add in garlic and ginger and cook for 2 minutes.
Add in soy sauce, water, brown sugar, rice wine vinegar and sesame oil. Bring to a simmer. Whisk 1 tbsp water and 1 tbsp cornstarch together in a small bowl. Add the cornstarch slurry to the sauce and simmer until thickened 1-2 minutes. The sauce should be thick enough to coat the back of a spoon.
Stir in the meatballs and toss to coat them in the sauce.
Top with sesame seeds and green onions if desired. Serve as an appetizer with toothpicks or to make it a meal serve over rice!
Recipe inspiration from chefsavvy.com