Sticky teriyaki meatballs
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Sticky teriyaki meatballs
Teriyaki sauce adds instant flavour and a sticky glaze to beef meatballs in this speedy supper for two. Turkey meatballs work well too, if you prefer
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
518Kcal
Fat
20gr
Saturates
8gr
Carbs
58gr
Sugars
12gr
Fibre
5gr
Protein
24gr
Salt
2.1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- ½ tbsp sesame seeds
- 1 tbsp sesame oil
- 6 x 5% fat beef meatballs (½ x 350g pack; you can save or freeze the rest for another meal)
- 100g sugar snaps
- 75g frozen edamame beans
- 100g dried instant rice noodles (we used Mama)
- 5 spring onions, finely sliced
- 3 tbsp teriyaki sauce
- lime wedges, to serve
Step by step
- Dry fry the sesame seeds in a large non-stick frying pan until lightly toasted. Set aside on a plate. Heat ½ tablespoon of the sesame oil in the same pan and fry the meatballs for 7-9 minutes until browned all over and cooked through.
- Meanwhile, bring a large saucepan of water to the boil. Boil the sugar snaps and edamame for 2 minutes, then add the noodles for a further 1 minute. Drain the noodles and veg in a colander, return to the pan and toss with ½ tablespoon of sesame oil and most of the spring onions. Cover to keep warm.
- Return to the meatballs; reduce the hob heat to low. Mix the teriyaki sauce with 2 tablespoons water, add this to the pan and gently simmer for 2 minutes until the mixture is slightly reduced and sticky, stirring to coat the meatballs.
- Divide the noodles and veg between two shallow bowls, top with the glazed meatballs and spoon over the remaining teriyaki sauce from the pan. Scatter over the sesame seeds and remaining spring onions. Serve with lime wedges for squeezing over.
