Friday, December 18, 2015

Baked Teriyaki Sausage Meatballs - 52 Church PotLuck Apetizers

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I love these little gems of an appetizer.  A unique flavor combination of Ginger, pineapple and an Asian sweet teriyaki sauce combine to make a memorable meat ball.

Works great as an appetizer, can be served as a main course (Just add a bowl of rice or noodles).  The recipe makes a couple dozen balls, but can easily be mixed double for a dish worthy of a crowd.  Keep them warm and deliciously moist in a crock pot to serve a hot dish.

Nothing really to this, just mix, form a ball and bake.  I like to use a combination of Panko bread crumbs and instant mashed potato flakes for filling.  makes for a very moist and tender meatball.

A stand mixer will do all of the work, to make the work really easy (and your balls be a uniform size), I always use a medium size cookie scoop.  Spray with a little non-stick spray and you get a nice display of meatballs...

Easy Peasy, Fast, Delicious and a unique flavor crowd pleaser... ENJOY!

 OK... Here's what I did...

Baked Teriyaki
Sausage Meatballs

  • 1-1/2 Pounds Bulk Sausage (2 "Tubes")
  • 1/4 Cup Panko Bread Crumbs
  • 1/4 Cup Mashed Potato Flakes
  • 2 Large Eggs
  • 1 TBS Ground Ginger Spice
  • 2 Scallions (Green Onions), Minced - Green and White Parts
  • 2 TBS Soy Sauce
  • Pinch of Salt and Pepepr
  • 1 small can Crushed pineapple, drained and strained of liquid
  • 2 TBS Teriyaki Sauce Plus 1 Cup Additional to serve as Condiment on the side and to brush the meatballs
Cooking Directions

First a note,
if cooking for a crowd, work in batches and double or triple the recipe.  As listed, the recipe makes about 2 dozen meatballs.
  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl (or the bowl of a stand mixer with the hook attachment), add all of the ingredients except ONLY add 2 TBS of the Teriyaki Sauce. Mix to thoroughly evenly mingle, scrapping down the bowl occasionally.
  3. Using a 1/4 Cup Scoop, form uniform size balls, gently rounding the corners. Do not over squeeze.
  4. Arrange on a cookie sheet lines with parchment paper. Brush a coating of the Teriyaki Sauce on each ball.
  5. Bake for 20 minutes until slightly charred and cooked throughout.
  6. Serve HOT with additional sauce as a dipping sauce and ENJOY!
Can be served from a slow cooker Crock Pot.  Add additional sauce as needed to keep moist.


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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