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    You are in: Home / Recipes / 35 minute Teriyaki Meatballs Recipe
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    35 minute Teriyaki Meatballs

    35 minute Teriyaki Meatballs. Photo by ~Leslie~

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Kate in Katoomba's Note:

    My daughter has a passion for all things Teriyaki and this is a meal (complete with rice and vegies) that I have created as a result. It really can be on the table within 35 minutes from start to finish and tastes great. Here it is in a complete meal form, although of course you could make just the meatballs.

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    Units: US | Metric


    1. 1
      Put a pan of water on to boil.
    2. 2
      In a bowl mix shallots with ginger, garlic, soy sauce and sugar.
    3. 3
      In another bowl, put minced beef and add half the soy mixture.
    4. 4
      Mix well to combine and shape into 20 meatballs.
    5. 5
      Add rice to the boiling water and put another pan of water on to boil.
    6. 6
      Prepare carrots and top and tail snow peas.
    7. 7
      Heat oil in a large frying pan and fry meatballs, turning them until they are browned and cooked through- about 10 minutes.
    8. 8
      Meanwhile, add carrot to the boiling water and cook for 5 minutes, then add snow peas and cook for a further 3 minutes.
    9. 9
      Mix water and corn flour into the remaining soy mixture and add to the meatballs, stirring constantly until sauce thickens and bubbles.
    10. 10
      Boil for a minute or so, then serve meatballs and sauce with drained rice and vegetables.

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    Ratings & Reviews:

    • on December 03, 2014


      These were really good despite my not having exactly all the ingredients & the kids loved them! I will use shallots next time as they will add color. I only had ground ginger & used about a half teaspoon in place of the fresh ginger. Lastly, I used low sodium soy sauce & was afraid the amount called for would even be too salty, it wasn't. I wanted to add an egg, but found it wasn't necessary as I simmered them in a skillet and the juices expressed from the meat and created a little broth for them to cook in. I served them over steamed white rice with sautéed red cabbage & julienned carrots coated with a little soy sauce.

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    • on December 10, 2007


      The sauce wasn't that sweet, and didn't have much flavor. The meatballs really needed eggs mixed in to bind them together. Mine fell apart really easily. I made different vegetables with mine. If I were to make this again, I would use more sugar and eggs when I made the meatballs

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2006


      Very easy, very good. My husband and kids loved these. I thought they were a bit salty, but next time I'll use reduced sodium soy and a smidge more sugar. We skipped the carrots & peas (had none on hand) and just put some green beans on the side. I'll be making this again, and doubling the sauce. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for 35 minute Teriyaki Meatballs

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 497.4
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 6.8 g
    Cholesterol 87.5 mg
    Sodium 1132.4 mg
    Total Carbohydrate 52.1 g
    Dietary Fiber 2.7 g
    Sugars 6.4 g
    Protein 30.9 g

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