Sticky Teriyaki Meatballs
"From Recipe+ magazine (July 2016)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (271.6 g)
- Calories 727.6
- Total Fat - 41.2 g
- Saturated Fat - 17.3 g
- Cholesterol - 339.9 mg
- Sodium - 340.8 mg
- Total Carbohydrate - 51.1 g
- Dietary Fiber - 2.5 g
- Sugars - 3 g
- Protein - 36.8 g
- Calcium - 637.8 mg
- Iron - 10.3 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Cook the noodles in a saucepan of boiling water for 3 minutes or until tender and then drain and transfer to a large bowl and add the sesame oil and toss to combine.
Step 2
Meanwhile heat peanut oil in a large frying pan over moderate heat and cook and turn meatballs for 4 minutes or until browned and transfer to a heatproof plate.
Step 3
Add teriyaki sauce, the water and juice to pan and bring to the boil and then return meatballs to pan.
Step 4
Reduce heat, simmer, turning meatballs occasionally, for 3 minutes or until sauce is sticky and meatballs are cooked.
Step 5
Add bok choy and half the onion to the pan and cook and stir for 1 minute or until bok choy wilts.
Step 6
Serve sprinkled with remaining onion and sesame seeds.
Tips
No special items needed.