Teriyaki meatballs
persons:
Ingredients · Servings 4
- 500 g minced meat
- 500 gr broccoli
- 3 spring onions
- 8 snack cucumbers
- 1 clove of garlic
- 2 tbsp sushi vinegar
- 4 tbsp KIKKOMAN soy sauce
- 40 g cashew nuts
- 10g mixed coriander
- Chili pepper
- Salty
- Olive oil
- 6 tbsp Kikkoman soy sauce
- 6 the mirin
- 2 tablespoons of honey
- 1 clove of garlic
- 1 cm ginger
- 1 tsp cornstarch
- 1 the water
- Rice or noodles
Method · 1 h
- Put the minced meat in a bowl. Add 2 tbsp KIKKOMAN soy sauce, chili pepper, and salt to taste. Finely chop the garlic and add it to the minced meat. Form meatballs the size of a 2 euro coin. Let them firm up in the refrigerator for 30 minutes.
- Preheat the oven to 180 degrees (fan-assisted).
- Cut the broccoli into florets. Put in a bowl, add a tablespoon of oil, and some chili pepper and salt.
- Place the broccoli on a baking sheet. Place the meatballs in between and roast for 30 minutes until cooked through.
- Cook the rice as indicated on the packaging.
- In the meantime, prepare the teriyaki sauce. Finely chop the garlic and ginger. Mix all the ingredients for the teriyaki sauce together. Heat this in a small saucepan. Make a paste of the cornstarch and a tablespoon of water and add this to the sauce. Let it simmer briefly until the sauce has thickened.
- Cut the spring onion into strips and the cucumber into slices. Place the cucumber in a bowl and add some sushi vinegar. Roughly chop the cashews.
- Divide the rice among 4 bowls. Brush the meatballs and broccoli with the teriyaki sauce and distribute this over the rice.
- Place the sweet and sour cucumber, sliced spring onion, and chopped cashews next to it. Finish with an extra spoonful of sauce.
- Garnish with fresh coriander and chili pepper, if desired.
- Put the minced meat in a bowl. Add 2 tbsp KIKKOMAN soy sauce, chili pepper, and salt to taste. Finely chop the garlic and add it to the minced meat. Form meatballs the size of a 2 euro coin. Let them firm up in the refrigerator for 30 minutes.
- Preheat the oven to 180 degrees (fan-assisted).
- Cut the broccoli into florets. Put in a bowl, add a tablespoon of oil, and some chili pepper and salt.
- Place the broccoli on a baking sheet. Place the meatballs in between and roast for 30 minutes until cooked through.
- Cook the rice as indicated on the packaging.
- In the meantime, prepare the teriyaki sauce. Finely chop the garlic and ginger. Mix all the ingredients for the teriyaki sauce together. Heat this in a small saucepan. Make a paste of the cornstarch and a tablespoon of water and add this to the sauce. Let it simmer briefly until the sauce has thickened.
- Cut the spring onion into strips and the cucumber into slices. Place the cucumber in a bowl and add some sushi vinegar. Roughly chop the cashews.
- Divide the rice among 4 bowls. Brush the meatballs and broccoli with the teriyaki sauce and distribute this over the rice.
- Place the sweet and sour cucumber, sliced spring onion, and chopped cashews next to it. Finish with an extra spoonful of sauce.
- Garnish with fresh coriander and chili pepper, if desired.
