Friday, August 8, 2014

Baked Teriyaki Rabbit Meatballs

For the meatballs:
1/4 cup milk
1/4 cup fine breadcrumbs
1 1/2 pounds ground rabbit
2 eggs, beaten
1 Tablespoons minced garlic
2 teaspoons minced fresh ginger
2 Tablespoons minced scallions
2 Tablespoons low sodium soy sauce
1/4 cup crushed pineapple (juices drained and set aside for sauce)
1/4 teaspoon salt
1/4 teaspoon black pepper
For the sauce:
1/4 cup low sodium soy sauce
1/4 cup water
1/4 cup pineapple juice
1/4 cup brown sugar
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons cornstarch
1 Tablespoon water


Make the meatballs:
Preheat the oven to 500┬║F. Spray a mini-muffin pan or baking dish with cooking spray.
In a small bowl, stir together the milk and  breadcrumbs and let sit for 5 minutes.
In a large bowl, combine the ground rabbit,eggs, garlic, ginger, scallions, soy sauce, crushed pineapple, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.  Meatballs will be wet.
Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.
Make the sauce:
In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook, whisking constantly, until the sugar has dissolved fully.
In a small bowl, whisk together the cornstarch with the water to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.

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