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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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