Best 5 Game Night Bites 3 Ways Teriyaki Meatballs Recipe By Tasty Recipes

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Are you ready for a game night party that will leave your guests craving for more? Look no further! This article presents three incredibly delicious and easy-to-make game-night bites recipes that will be the stars of your party. Get ready to tantalize your taste buds with Teriyaki Meatballs, Mini Tacos, and Buffalo Chicken Dip Wontons. These recipes are not only bursting with flavor, but they're also perfect for sharing and snacking while enjoying your favorite games. So, gather your friends, family, or fellow gamers, and let's get cooking!

Let's cook with our recipes!

TERIYAKI MEATBALLS RECIPE BY TASTY



Teriyaki Meatballs Recipe by Tasty image

Here's what you need: ground beef, ground pork, panko breadcrumbs, onion, fresh parsley, garlic, eggs, kosher salt, pepper, mirin, garlic, ginger, soy sauce, sugar, sesame seed, fresh scallion

Provided by Matthew Johnson

Categories     Snacks

Yield 40 meatballs

Number Of Ingredients 16

1 lb ground beef
1 lb ground pork
1 cup panko breadcrumbs
½ cup onion, finely minced
¼ cup fresh parsley, finely chopped
2 cloves garlic, minced
2 eggs
kosher salt, to taste
pepper, to taste
½ cup mirin
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup soy sauce
½ cup sugar
sesame seed, to serve
2 tablespoons fresh scallion, chopped, to serve

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  • Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  • Bake meatballs for 15 minutes, until golden brown. Set aside.
  • In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes.
  • Add the meatballs and coat them with the sauce.
  • Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve!
  • Enjoy!

Nutrition Facts : Calories 89 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 7 grams, Sugar 2 grams

CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY



Chicken Teriyaki Meatballs Recipe by Tasty image

Here's what you need: ground chicken, egg, panko breadcrumbs, garlic, fresh ginger, soy sauce, scallion, salt, pepper, soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, fresh ginger, cornstarch, water, sesame seed, scallion

Provided by Tasty

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 21

1 lb ground chicken
1 egg
1 cup panko breadcrumbs
1 teaspoon garlic, minced
2 teaspoons fresh ginger, shredded
1 tablespoon soy sauce
2 tablespoons scallion, chopped
½ teaspoon salt
¼ teaspoon pepper
½ cup soy sauce
½ tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons honey
½ tablespoon sriracha
½ cup brown sugar
2 teaspoons garlic, minced
2 teaspoons fresh ginger, shredded
½ tablespoon cornstarch
½ tablespoon water
sesame seed, optional
scallion, optional

Steps:

  • Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
  • Combine all ingredients for the meatballs in a bowl.
  • Mix until all ingredients are well-blended.
  • Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
  • Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
  • In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
  • Turn on medium heat, and stir until the sugar has dissolved.
  • Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
  • Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
  • Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
  • Enjoy!

Nutrition Facts : Calories 638 calories, Carbohydrate 70 grams, Fat 21 grams, Fiber 1 gram, Protein 45 grams, Sugar 42 grams

NITEY NIGHT COOKIES



Nitey Night Cookies image

These are called Nitey Night Cookies because you put them in a preheated - but turned-off oven - overnight, and when you wake up, they're ready to eat! My mom used to make them for me as a kid and I thought it was great fun.

Provided by Kirsten Chepeus

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Yield 6

Number Of Ingredients 4

2 egg whites
¾ cup white sugar
1 cup chopped pecans
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 45.3 g, Fat 21.5 g, Fiber 3.4 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 21.6 mg, Sugar 41 g

GAME NIGHT BITES 3-WAYS: COCONUT SHRIMP RECIPE BY TASTY



Game Night Bites 3-Ways: Coconut Shrimp Recipe by Tasty image

Here's what you need: large shrimp, kosher salt, paprika, black pepper, garlic powder, all purpose flour, full fat coconut milk, large egg, lemon, panko breadcrumbs, unsweetened coconut flake, fresh thyme leaf, coconut oil, sea salt, sweet chili sauce, lemon wedge

Provided by Tayo Ola

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 lb large shrimp, peeled and deveined, tails on
½ teaspoon kosher salt
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon garlic powder
⅓ cup all purpose flour
¾ cup full fat coconut milk
1 large egg
1 lemon, zested
1 cup panko breadcrumbs
1 cup unsweetened coconut flake
4 tablespoons fresh thyme leaf, divided. chopped
½ cup coconut oil, plus 2 tablespoons
sea salt, for garnish
sweet chili sauce, for serving
lemon wedge, for serving

Steps:

  • Line a small baking sheet with parchment paper.
  • In a medium bowl, toss the shrimp with the salt, paprika, black pepper, garlic powder, and flour until well coated.
  • In a separate medium bowl, whisk together the coconut milk, egg, and lemon zest.
  • In another medium bowl, combine the panko bread crumbs, coconut flakes, and 3 tablespoons thyme.
  • Working 1 at a time, hold a shrimp by the tail and dip in the coconut milk mixture, then roll in the coconut panko mixture to coat. Set on the prepared baking sheet.
  • In a 3-quart skillet, heat the coconut oil over medium heat until it reaches 375°F (190°C).
  • Working 4-6 at a time, add the shrimp to the hot oil and fry on each side for 2 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle with sea salt and the remaining tablespoon of thyme.
  • Serve the shrimp with sweet chili sauce and lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 853 calories, Carbohydrate 56 grams, Fat 56 grams, Fiber 5 grams, Protein 32 grams, Sugar 39 grams

TERIYAKI MEATBALLS



Teriyaki Meatballs image

This one-time appetizer idea was changed so many times because of my family's suggestions that it eventually became a main course. I think the homemade sauce sets these meatballs apart. - Evette Nowicki, Oak Harbor, Washington

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 42 meatballs.

Number Of Ingredients 15

2 cans (8 ounces each) pineapple chunks
1 medium onion, finely chopped
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped sweet red pepper
1/2 cup dry bread crumbs
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 pound lean ground beef
SAUCE:
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger

Steps:

  • Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt and reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes or until meat is no longer pink. Place one pineapple chunk on each meatball; secure with a toothpick.

Nutrition Facts : Calories 394 calories, Fat 18g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1009mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 2g fiber), Protein 21g protein.

Tips:

  • Choose high-quality ingredients: Using fresh, high-quality ingredients will ensure that your meatballs are flavorful and moist. Look for ground beef that is at least 80% lean, and use fresh herbs and spices whenever possible.
  • Mix the meatball mixture gently: Overmixing the meatball mixture can make the meatballs tough. Mix the ingredients just until they are combined, being careful not to overwork the mixture.
  • Cook the meatballs thoroughly: Make sure to cook the meatballs all the way through before serving. This will help to ensure that they are safe to eat and that they have a chance to develop their full flavor.
  • Make the teriyaki sauce ahead of time: The teriyaki sauce can be made ahead of time and stored in the refrigerator for up to two weeks. This makes it a great option for a quick and easy appetizer or snack.
  • Serve the meatballs warm: The meatballs are best served warm, either as an appetizer or as a main course. You can also serve them on a bed of rice or noodles.

Conclusion:

These teriyaki meatballs are a delicious and easy-to-make appetizer or snack that are perfect for any game night or party. With just a few simple ingredients, you can create a dish that is sure to be a hit with your guests. So next time you're looking for a quick and easy recipe to try, give these teriyaki meatballs a try. They're sure to be a hit!

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