Tuesday, June 29, 2010

Slow-Cooked Teriyaki Meatballs

This is a half made-up recipe.  I used the recipe for meatballs from the Biggest Loser Family Cookbook.  Then I made up the rest myself.  Here are the recipes:

New Favorite Meatballs (Biggest Loser Family Cookbook)
Olive oil spray
2 egg whites
1/2 cup quick-cooking oats
1/4 cup fat-free milk
1/2 cup finely chopped fresh parsley
1 T. dried minced onion]
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp crushed red pepper flakes
1 lb 96% lean ground beef

Preheat the oven to 400 degrees.  Lightly coat a large nonstick baking sheet with the olive oil spray.

In a medium bowl, using a fork, mix together the egg whites, oats, and milk until well combined.  Add the parsley, onion, oregano, garlic powder, salt, and crushed red pepper flakes and mix until combined.  Mix in the beef until well combined.

Make 32 uniform meatballs, each about 1 1/4" diameter (use a cookie scoop or 2 tablespoons for ease).  Roll the balls with your hands and arrange, not touching, on the prepared baking sheet.  Bake for 7 to 10 minutes, or until no longer pink inside.
1 1/2 cups low-sodium, low sugar teriyaki sauce (kikomans)
Juice from large pineapple rings can

Mix sauce and juice together.

I made the meatballs one day ahead.  The morning we were having the meatballs, I put them in the slow-cooker and then poured the sauce over them and stirred until they were covered.  I then put the pineapple rings on the top of the meatballs and cooked for 6 hours on low.
I served the meatballs and pineapple over rice.  This was really good.  The kids loved it!  Vince liked it, but he is not much of a sweet meat guy.

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