TERIYAKI MEATBALL STIR FRY WITH VEGGIES AND NOODLES

THIS TERIYAKI MEATBALL STIR FRY IS SWEET, SALTY, TANGY AND SO INCREDIBLY MOIST AND ADDICTIVE. 

INGREDIENTS – SCALLIONS – FRESH GINGER – RED BELL PEPPER – CHILI PEPPER – GARLIC – SOY SAUCE – SESAME SAUCE – GROUND BEEF – PANKO BREADCRUMBS – TERIYAKI SAUCE – DIJON MUSTARD – SESAME OIL – BROCCOLI FLORETS – CARROTS – RICE NOODLES

THIS IS A PERFECT FAMILY DINNER THAT'S HEALTHY AND FILLING!

1

PREP THE CARROTS BY PEELING AND SLICING THEM UP. CUT THE BROCCOLI INTO BITE SIZED FLORETS. 

2

TO PREPARE THE FLAVOR FOR THE MEATBALLS, USE A FOOD PROCESSOR AND ADD IN THE GARLIC, SCALLIONS, GINGER, BELL PEPPER, CHILI PEPPER FLAKES AND SOY SAUCE. 

3

ADD THE GROUND BEEF TO A MIXING BOWL AND MIX IN WITH YOUR HANDS THE SOY SAUCE GINGER MIXTURE FROM THE FOOD PROCESSOR WITH THE PANKO BREADCRUMBS. 

4

FLASH FREEZE THE PREPARED MEATBALLS RAW OR YOU CAN BAKE THEM TO ENJOY RIGHT AWAY. 

5

PREPARE THE STIR FRY SAUCE WITH 3 INGREDIENTS. 

6

THE CARROTS TAKE THE LONGEST TO COOK, SO ADD THEM TO A HOT SKILLET WITH OIL. THEN TOSS IN THE BROCCOLI, GARLIC AND GINGER. LET IT ALL SOFTEN. 

7

ADD IN THE WATER, NOODLES AND MEATBALLS SO THEY WARM THROUGH. 

ENJOY!

5 Steps to Easier Dinners!