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Teriyaki beef meatball bowls
These teriyaki beef meatball bowls will get the kids excited about dinner! Sticky yummy meatballs in a delicious teriyaki sauce, served with your favourite veg!
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from
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Additional Time:
15
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
bowls
Calories:
825
kcal
Author:
Kylie
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Ingredients
Meatballs
▢
500
grams
beef mince
I use 5 star
▢
¾
cup
panko crumbs
▢
1
egg whisked
▢
2
spring onions
finely sliced
▢
2
teaspoon
ginger
▢
1
clove
garlic
crushed
▢
oil
for frying
Sauce
▢
¾
cup
soy sauce
▢
½
cup
honey
▢
3
tsps
sesame oil
▢
⅓
cup
mirin
Rice
▢
2
cups
brown rice
Veggies
▢
1
head of broccoli
chopped into florets
▢
300
grams
snow peas
trimmed
Instructions
Combine all the meatball ingredients except the oil in a large bowl and mix well.
Roll into 24 meatballs.
Refrigerate for 15 minutes.
Put the rice in a ricecooker or saucepan to cook- following packet instructions.
Heat a medium frypan over medium heat.
Fry the meatballs in batches until brown.
Remove to a plate
Put the soy sauce, sesame oil, mirin and honey into a jug and mix well.
Pour into the fry pan and bring to the boil.
Cook 3 minutes or until starting to thicken.
Return the meatballs to the frypan with the sauce, coating in the sauce and cooking for 5 more minutes.
Add the broccoli and snow peas to the rice cooker or saucepan in a steamer basket. Cook for 5 minutes.
Add the rice to the bowls first, then the veggies and finally the meatballs, drizzling any extra sauce over the op.
Nutritional Information
Serving:
1
g
|
Calories:
825
kcal
|
Carbohydrates:
89
g
|
Protein:
44
g
|
Fat:
32
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
18
g
|
Trans Fat:
1
g
|
Cholesterol:
158
mg
|
Sodium:
456
mg
|
Fiber:
5
g
|
Sugar:
48
g
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