Teriyaki meatballs - japanese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Arline Fifield | ||
| 4 | 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 | Garlic cloves; minced | |
| 2 | teaspoons | Sugar |
Directions
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.