Nov 16, 2011
Okay, no way were these done in 20 minutes at 325. I checked them and they were still very pink. I put them back in at 350 for another ten minutes. That was better but they were still a tiny bit pink in the middle. When they were done, I tasted one to see how it was. Hmmm, okay but the teriyaki was sure a very subtle taste. I decided that rather than just basting them, I'd make a glaze. I threw together some teriyaki, a couple tablespoons black raspberry jelly along with some cornstarch and cooked it down a bit (sorry, I don't have exact measurements) until it made up a glaze and threw the meatballs in there. It decidedly improved the flavor and the teriyaki taste. Without the glaze and the extra cooking time, this recipe would have been a total loss. With the glaze, I might make it again.
—Christina
