Teriyaki meatballs - japanese

Yield: 4 servings

Measure Ingredient
\N \N -Arline Fifield
4 \N Eggs
4 pounds Ground beef
1 cup Cornflake crumbs
2 cups Soy sauce
1 cup Water
4 teaspoons Ginger
4 tablespoons Onion; grated
1 cup Milk
2 teaspoons Salt
½ teaspoon Pepper
4 \N Garlic cloves; minced
2 teaspoons Sugar

TERIYAKI SAUCE

Beat eggs and mix thoroughly with remaining ingredients. Shape into small balls about walnut size. Arrange in a layer in a shallow baking pan. Mix Tariyaki sauce and pour over all. Bake in slow oven (300 deg) about 45 minutes - turning and basting every 15 minutes.

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