By Kate in Katoomba on July 15, 2003
Photo by ~Leslie~
Photo by ~Leslie~
"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."
Serving Size: 1 (303 g)
Servings Per Recipe: 4
"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"
"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!"
"this was a good and easy dinner. i did double the ginger as i love it and it turned out very good. i added some bell peppers and onions to the fried rice as well. thanks for the great recipe"
"Thank you Kate's daughter! Followed the recipe exactly. It was splendid and will be repeated at our house. "
"These meatballs were just fantastic. Very easy to make, and yes, they only took 35 minutes! I served these with fried brown rice as per DH's request. The sauce was wonderful, next time I would double the sauce to have some extra for the rice, as there was just enough to coat the meatballs just right. Well written and easy to read recipe...thanks for sharing!"
"This was very good.Thanks"