Teriyaki Meatball Stir-Fry (120 minutes)

Ingredients:

Meatballs

• 400g Extra Lean Ground Beef
• 10 Unsalted Saltine Crackers
• 1/8 Tsp Garlic Powder
• 1 Tsp Seasoning Salt
• 1 Tsp Pepper
• 1/3 Cup Milk
• 1 Tsp Ground Ginger

Teriyaki Sauce

• 2 Tbsp Corn Starch
• 2 Tbsp Room Temperature Water
• 1/2 Cup Brown Sugar
• 1/2 Cup Apple Cider Vinegar
• 1/2 Cup Low Sodium Soy Sauce
• 1/2 Cup Water
• 4 Tbsp Honey
• 2 Cloves Minced Garlic
• 1 Tsp Ground Ginger
• 1/2 Tsp Pepper

Stir-fry

• 1 1/2 Cups Basmati Rice
• 3 Cups Water
• 1 Red Pepper
• 1 Small Onion
• 1 Can (400mL) Pineapple Chunks

Preparation:

• Line Baking Sheet with Aluminium Foil
• Wash and Slice Red Pepper into Chunks
• Cut Onion into Chunks
• Drain Juice from Can of Pineapple
• Crush Crackers
• Line a Plate with One Layer of Paper Towel
• Preheat Oven to 375°F

Directions:

• In a large bowl, add all meatball ingredients. Mix with your hands, squeezing the meat between your fingers.
• Between your palms, roll meatballs. They should be between loonie and golf ball sized. Place each meatball onto the baking tray.
• Bake meatballs for 20 minutes.
• Remove meatballs from the oven and individually spoon them onto the paper towel lined plate. Dab the meatballs with another paper towel to remove as much grease as possible.
• Meanwhile, in a large pot, add corn starch and room temperature water. Whisk carefully until homogeneous. Then add remaining teriyaki sauce ingredients.
• Heat sauce on medium heat until it boils, stirring frequently to prevent the sauce from burning.
• Once it boils, whisk intensely for 15 seconds.
• Turn down heat to low. Add vegetables, pineapple, and baked meatballs. Let simmer for 75 minutes, stirring regularly.
• Meanwhile, make rice. Without a rice cooker: add rice and water to a pot and heat on high. Let boil for 15 minutes or until all water has evaporated/absorbed.
• Top bed of rice with meatball/vegetable/sauce mixture and enjoy!