Ingredients

The following ingredients have 6 Servings
  • 2 eggs
  • 22 Ritz crackers, crushed (scant 1 cup)
  • 1/3 cup dried minced onion
  • 1/4 cup milk
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 4 cloves garlic, pressed (may sub 1 tsp powder)
  • 1 tablespoon freshly grated ginger (may sub 1 tsp ground)
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef
  • 1/2 cup reduced sodium soy sauce
  • 1/3 cup + 1 TBS sugar
  • 1/4 cup Asian sweet chili sauce like Mae Ploy
  • 1/4 cup apple cider vinegar
  • 2 teaspoons cornstarch
  • 1/4 tsp EACH salt. pepper

Instruction

  • Preheat oven to 400F degrees. Line a baking sheet with foil or parchment paper for easy cleanup. Top with a baking rack and spray with cooking spray; set aside.
  • Add all of the meatball ingredients to a large bow EXCEPT the ground beef. Whisk together with a fork until thoroughly combined. Add the ground beef and gently combine with your hands (don’t over-mix or your meatballs won’t be as tender).
  • Use a small cookie scoop (1 ½ tablespoon capacity) to roll into meatballs. Place meatballs onto prepared baking sheet without touching. Bake at 400 degrees F for 16-20 minutes or until cooked through.
  • Meanwhile, whisk all of the Teriyaki Sauce ingredients together in a large skillet off heat. Once combined, bring to a simmer, stirring constantly, until thickened, about 2-3 minutes. Adjust to taste by adding additional sugar for sweeter, vinegar for tangier or soy sauce for more umami.
  • Add the baked meatballs to the sauce and stir to evenly coat. Serve warm. Alternatively, transfer to the crockpot and keep on the “warm” setting until ready to serve.