Sweet & Sticky Teriyaki Meatballs And Rice

Ingredients

• Ground beef

  70% lean meat / 30% fat, raw

  500g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Garlic

  Raw

  4 clove or 12g

• Marble Cheese

  Great Value

  25g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Salt

  Table

  1 dash or 0.4g

• Ginger

  Spices, ground

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Apple Cider Vinegar

  Great Value - Great Value

  2 tbsp or 30g

• Brown sugar

  2 tbsp or 18g

• White rice

  Long-grain, regular, cooked

  6 cup or 948g

• Broccoli

  Cooked, boiled, drained, without salt

  6 cup, chopped or 936g

Directions

1. Preheat oven to 400F / 180C
2. To Make the Meatballs: Mix all meatball ingredients together until well combined. Using your hands, form the mix into walnut sized ,meatballs. I like to think that each meatball is about two bite. Heat a pan on the stove and add a little olive oil to prevent sticking. Fry your meatballs in two - three batches for around 5 minutes until lightly browned all over. I use a spoon to turn them over in the pan. Remove the meatballs from the pan and place them on an oven tray lined with baking paper. This recipe makes around 15 - 20 meatballs
3. To make the Sauce: Add all sauce ingredients to the meatball pan (this saves on washing). Bring to the boil. Then pour over the tray of meatballs
4. Pop the tray into the oven and bake for around 15 - 20 minutes until meatballs are cooked through and sauce has thickened
5. Serve with rice and extra soy sauce (optional)
6. (source: https://www.cleaneatingwithkids.com/sweet-sticky-teriyaki-meatballs-broccoli-fried-rice/)