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Muffin Pan Teriyaki Beef Rissoles

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Muffin pan teriyaki beef rissoles offer a savory and flavorful twist on traditional meatballs, combining tender ground beef with a sweet and tangy teriyaki glaze. These mini rissoles are baked in a muffin tin for easy portion control and a crispy finish, perfect for meal prep, appetizers, or a quick dinner.

Ingredients

  1. 1 lb ground beef (or ground turkey for a leaner option)
  2. 1/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
  3. 1/4 cup finely chopped onion
  4. 1/4 cup grated carrot
  5. 2 cloves garlic, minced
  6. 1 egg
  7. 2 tbsp soy sauce (use tamari for a gluten-free option)
  8. 1 tbsp sesame oil
  9. 1 tbsp rice vinegar
  10. 1/2 tsp ground ginger
  11. 1/4 tsp black pepper
  12. 1/4 tsp salt
  13. For the Teriyaki Glaze:
  14. 1/4 cup soy sauce (or tamari for gluten-free)
  15. 2 tbsp honey or maple syrup
  16. 1 tbsp rice vinegar
  17. 1 tbsp sesame oil
  18. 1 tsp grated fresh ginger
  19. 1/2 tsp garlic powder
  20. 1/2 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Instructions

Preheat the Oven and Prepare the Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or olive oil.

  1. Make the Beef Mixture: In a large bowl, combine the ground beef, breadcrumbs, chopped onion, grated carrot, minced garlic, egg, soy sauce, sesame oil, rice vinegar, ground ginger, black pepper, and salt. Mix until well combined.
  2. Shape and Bake the Rissoles: Scoop the beef mixture into the muffin cups, filling each about 3/4 full. Shape them into neat rounds. Bake for 18-20 minutes, or until the rissoles are cooked through and slightly golden on top.
  3. Prepare the Teriyaki Glaze: While the rissoles are baking, combine soy sauce, honey, rice vinegar, sesame oil, grated ginger, and garlic powder in a small saucepan. Simmer for 5-7 minutes. Add cornstarch mixture if a thicker glaze is desired. Stir until thickened, then remove from heat.
  4. Glaze the Rissoles: Once the rissoles are done, remove from the oven and brush each rissole with the teriyaki glaze. Optionally, place them back in the oven for 5 more minutes to allow the glaze to set.
  5. Serve: Garnish with chopped green onions, sesame seeds, or cilantro. Serve hot with rice, vegetables, or a light salad.

Notes

  1. For a vegetarian option, replace the ground beef with lentils or plant-based ground meat.
  2. For a spicier version, add chili flakes or sriracha to the glaze.
  3. If using gluten-free breadcrumbs, ensure your soy sauce is gluten-free (use tamari).

Nutrition

Find it online: https://thefamilycooking.com/muffin-pan-teriyaki-beef-rissoles/