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Teriyaki Meatball Stir-Fry (120 minutes)

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Doesn't This Look Delicious?

Ingredients:

Meatballs

400g Extra Lean Ground Beef
10 Unsalted Saltine Crackers
1/8 Tsp Garlic Powder
1 Tsp Seasoning Salt
1 Tsp Pepper
1/3 Cup Milk
1 Tsp Ground Ginger

Teriyaki Sauce

2 Tbsp Corn Starch
2 Tbsp Room Temperature Water
1/2 Cup Brown Sugar
1/2 Cup Apple Cider Vinegar
1/2 Cup Low Sodium Soy Sauce
1/2 Cup Water
4 Tbsp Honey
2 Cloves Minced Garlic
1 Tsp Ground Ginger
1/2 Tsp Pepper

Stir-fry

1 1/2 Cups Basmati Rice
3 Cups Water
1 Red Pepper
1 Small Onion
1 Can (400mL) Pineapple Chunks

Preparation:

Line Baking Sheet with Aluminium Foil
Wash and Slice Red Pepper into Chunks
Cut Onion into Chunks
Drain Juice from Can of Pineapple
Crush Crackers
Line a Plate with One Layer of Paper Towel
Preheat Oven to 375°F

Directions:

In a large bowl, add all meatball ingredients. Mix with your hands, squeezing the meat between your fingers.
Between your palms, roll meatballs. They should be between loonie and golf ball sized. Place each meatball onto the baking tray.
Bake meatballs for 20 minutes.
Remove meatballs from the oven and individually spoon them onto the paper towel lined plate. Dab the meatballs with another paper towel to remove as much grease as possible.
Meanwhile, in a large pot, add corn starch and room temperature water. Whisk carefully until homogeneous. Then add remaining teriyaki sauce ingredients.
Heat sauce on medium heat until it boils, stirring frequently to prevent the sauce from burning.
Once it boils, whisk intensely for 15 seconds.
Turn down heat to low. Add vegetables, pineapple, and baked meatballs. Let simmer for 75 minutes, stirring regularly.
Meanwhile, make rice. Without a rice cooker: add rice and water to a pot and heat on high. Let boil for 15 minutes or until all water has evaporated/absorbed.
Top bed of rice with meatball/vegetable/sauce mixture and enjoy!

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