"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Teriyaki Meatballs Recipe

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This recipe for Teriyaki Meatballs, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, November 25, 2007


1 1/2 lbs ground beef,
2 eggs,
2 T. flour,
Salt and pepper to taste,
2 T. cornstarch,
1/4 c. sugar,
1/3 c. soy sauce,
1 1/2 c. beef broth,
1/4 c. sake,
2 tsp. minced ginger root,
2 tsp. minced garlic

Preheat oven to 400. Grease a large baking dish.

Combine beef, eggs, flour, salt, and pepper. Mix lightly and shape into small balls about 3/4 to 1 inch in diameter. Place in prepared baking pan and bake for 14-17 minutes.


Mix cornstarch with sugar and soy sauce. Stir in beef broth, sake, ginger, and garlic. Cook in skillet or chafing dish until mixture thickens slightly, stirring constantly. Add meat balls. Cook just to heat meat balls through if they are finished before sauce.

Yield: About 6 dozen meat balls.




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