Inner Chef

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Teriyaki Meatballs

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Teriyaki Meatballs                 Makes about 40 meatballs

Who doesn’t like meatballs? These meatballs are savory and sweet and with the teriyaki glaze; it fits with stir fry perfectly. These freeze very well.


2 pounds lean ground beef

1 small onion; small dice

1 egg

1 sleeve RITZ® Whole Wheat Crackers; crushed

Teriyaki sauce**

Salt and Pepper to taste


  1. Combine ground beef, onion, and egg. Mix well with wooden spoon or hands. Add RITZ® and carefully mix to combine, add salt and pepper.
  2. Roll in to balls about 1” in diameter. Bake in a preheated 400° oven for 15 minutes. Allow to cool slightly and remove from pan.
  3. While meatballs are baking; pour about 1 ½ to 2 cups teriyaki sauce into a small sauce pan and cook on medium heat for about 15 minutes; stirring frequently.
  4. When meatballs are done; carefully add then to the teriyaki sauce and simmer for about 10 minutes, stirring occasionally. Remove meatballs from sauce and place on baking sheet. Bake for about 10 minutes in a 400° oven.  Remove and enjoy with your favorite stir-fry.


Inner Chef Notes:

  1. I used “Soy Vay Vari Vari Teriyaki Sauce”; this sauce in a combination of Jewish and Asian influence.  You can find this sauce at Wal-mart stores.
  2. I used Birds Eye® Stir Fry Vegetables (it comes with sauce and noodles!)20140104_154224



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