These Teriyaki Meatballs are sweet, salty, tangy, and so incredibly moist and delicious with garlic, ginger, scallion, red bell pepper, and soy sauce. Combined with a simple Veggie Stir Fry and served over rice noodles with a Teriyaki Mustard sauce, it's a perfect family dinner. #asianmeatballs #teriyaki #noodles #familydinner #easydinners #dinnerideas #meatballs #glutenfree
Peel the garlic cloves. Mince 1 clove for the stir fry. Coarsely chop the remaining 2 cloves garlic and scallions and ¼ of the red pepper.
Peel the ginger. You can scrape the skin off with a spoon, use a peeler or simply cut off the skin. Mince 1 tsp for the stir fry and store with the minced garlic. Chop the remaining ginger - about 1 inch of the root (the blender will do the rest).
Into the food processor, put the garlic, scallion, red pepper, ginger, chili pepper flakes (optional), and the soy sauce. Pulse for 30 sec, scrape down the bowl and process 1 minute more, or until finely ground.
Mix the blended ingredients into meat along with the panko breadcrumbs.
I use a tablespoon to measure out the meat for each meatball. Roll meat into 24 balls each about 1.5 inches in diameter. TIP: score the meat in half, then each in half again, then again to give you 8 equal portions of meat. Then roll 3 balls from each of the 8 portions to give you 24 same-size balls.
Make the rice noodles by bring a large pot of water up to a boil. Add the rice noodles to the boiling water and push them down to submerge. Stir the noodles as they soften and cook for 5 minutes until the desired texture. Drain and rinse under hot water. Place back in the pot until ready to serve.
Preheat the oven to 400 F degrees. Place the meatballs on an oiled sheet pan. Bake in the oven for 25-30 minutes (if frozen, cook for 30 min).
While the meatballs cook, combine the Dijon Mustard with the Teriyaki Sauce and Sesame Oil.
While the rice and the meatballs are cooking, make the veggie stir fry. Preheat a large skillet on high and add a tbsp of olive oil and the Carrots. Cook the carrots for about 5 minutes, then add the broccoli, garlic, and ginger. Stir so that they do not burn and cook for about 5 minutes, until they start to soften.
Add the water and teriyaki sauce and then stir in the rice noodles, and meatballs to combine and cook for another 3-4 minutes to warm through.
Serve the rice noodles, then top with veggies, then the meatballs. Drizzle the Dipping sauce over top or serve on the side and enjoy!