Ingredients for 35 Minute Teriyaki Meatballs
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How to Make 35 Minute Teriyaki Meatballs
- Boil a pot of water for the rice. Add 1 cup of rice and cook according to package directions.
- Finely chop 2 shallots, 1 inch of ginger (grated), and 4 cloves of garlic.
- In a bowl, whisk together the chopped shallots, grated ginger, minced garlic, 1/4 cup soy sauce, and 2 tablespoons of brown sugar.
- In a separate bowl, combine 1 pound of ground beef with half of the soy mixture. Gently mix until just combined. Shape into 20 meatballs.
- While the rice cooks, prepare the vegetables: peel and slice 1 cup of carrots and trim 1 cup of snow peas.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brown the meatballs for about 10 minutes, turning occasionally, until cooked through.
- Meanwhile, bring another pot of water to a boil. Add the carrots and cook for 5 minutes. Add the snow peas and cook for another 3 minutes. Drain vegetables.
- In a small bowl, whisk together 2 tablespoons of water and 1 tablespoon of cornstarch until smooth. Add this slurry to the remaining soy mixture.
- Pour the sauce over the browned meatballs in the skillet. Bring to a simmer, stirring constantly, until the sauce thickens and bubbles (about 1-2 minutes).
- Serve the teriyaki meatballs and sauce over the cooked rice, with the steamed carrots and snow peas alongside.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
25g
Fat
34g
Carbs
17g
