THE PAMPERED CHEF'S GLAZED TERIYAKI MEATBALLS & NOODLES

Ingredients:

12 oz (350 g) uncooked spaghetti noodles
1¼ lbs (625 g) 90% lean ground beef
½ cup (125 mL) finely chopped onion
¼ cup (50 mL) plain dry bread crumbs
1 egg
2 tbsp (30 mL) Asian Seasoning Mix
1 bag (16 oz/500 g) frozen stir-fry vegetable blend such as broccoli, carrots and pea pods, thawed
1 cup (250 mL) prepared teriyaki baste and glaze, divided
2 tbsp (30 mL) olive oil
3 garlic cloves, peeled and sliced
 

Preparation:

1. Cook noodles according to package directions; drain and set aside. Meanwhile, combine beef, onion, bread crumbs, egg and seasoning mix in Stainless (4-qt./4-L) Mixing Bowl; mix well. Using level Medium Scoop, form into 24 meatballs; place into Deep Covered Baker. Microwave, covered, on HIGH 5-7 minutes or until outside surfaces of meatballs are no longer pink; drain. Add vegetables and ¾ cup (175 mL) of the baste and glaze. Cover; microwave 4-6 minutes or until internal temperature of meatballs
reaches 160°F (71°C).

To cook on the stovetop, prepare noodles and form meatballs as directed in Step 1. Cook meatballs in (12-in./30-cm) Skillet over medium-high heat 8-10 minutes or until browned on all sides, turning occasionally. Add ½ cup (125 mL) water; cook 1-2 minutes or until cooked through. Add ¾ cup (175 mL) of the baste and glaze and vegetables. Cover and cook 2 minutes. Remove from Skillet and keep warm. Wipe out Skillet; proceed as directed in Step 2.

2. Meanwhile, heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Cook garlic 1-2 minutes or until light brown, stirring occasionally. Add noodles and remaining ¼ cup (50 mL) baste and glaze; cook 3-4 minutes or until hot. Divide noodles evenly among bowls. Top with glazed meatballs and vegetables.

Yield: 6 servings

Nutrients per serving: Calories 530, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 85 mg, Carbohydrate 67 g, Protein 31 g, Sodium 1220 mg, Fiber 3 g

Cook’s Tips: If desired, 2 tsp (10 mL) grated fresh gingerroot, ¾ tsp (4 mL) salt, 1 pressed garlic clove and ¼ tsp (1 mL) ground cayenne pepper can be substituted for the Asian Seasoning Mix.

For more great recipe ideas, visit thepamperedchef.com.