Cranberry-Teriyaki Meatballs

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Cranberry-Teriyaki Meatballs
These homemade meatballs are absolutely delicious. The cranberry-teriyaki sauce provides a little sweet combined with a bit of tartness. This is the perfect appetizer for any cookout or game day get together. Give these delicious gems a try.
Course Appetizer
Cuisine Fusion
Prep Time 35 Minutes
Cook Time 3-4 Hours
Servings
People
Course Appetizer
Cuisine Fusion
Prep Time 35 Minutes
Cook Time 3-4 Hours
Servings
People
Instructions
  1. Preheat oven for 350 degrees F.
  2. Combine meat with bread crumbs, corn meal, egg, milk, green onion (reserve about 2 tablespoons for garnish), Worcestershire sauce, salt, ginger, and black pepper. Form into 1 1/2 inch meatballs. Place onto a large lined cookie sheet (you might need two) and bake for 18-20 minutes, or until they reach and internal temperature of 165 degrees F.
  3. While meatballs are cooking, combine sauce ingredients in a saucepan. Let sauce simmer over medium heat until well combined and melted through. About 2-3 minutes.
  4. Set slow cooker for high heat.
  5. Remove meatballs from oven and spoon into slow cooker. Pour sauce over top and gently combine with meatballs. Secure lid, turn dial to low and let meatballs heat through for 3-4 hours before serving.
  6. Open slow cooker, stir, top with reserved green onion and sesame seeds, and serve.
  7. Store leftovers in an air tight container in the refrigerator for up to 3 days after initial preparation.
Recipe Notes

Photo by Sabrina Baksh