Glazed Teriyaki Meatballs with Noodles
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Ingredients
- 12 oz uncooked spaghetti noodles
- ~1+lb frozen meatballs
- 1 bag (16oz) frozen stir-fry vegetable blend (such as broccoli carrots and pea pods) thawed
- 1 c. prepared teriyaki baste and glaze, divided (Mr Yoshida's is awesome, I don't really measure this, just add til it looks right)
- 2 T. vegetable oil
- 3 garlic cloves, peeled and sliced
Instructions
- Cook frozen meatballs in 375 oven for 30 minutes with enough teriyaki sauce to coat all balls.
- Cook noodles according to package directions, drain and set aside.
- Stir fry vegetables as directed by package.
- Set aside
- Over medium-high heat 1-3 minutes cook garlic 1-2 minutes or until light golden brown, stirring occasionally.
- Add noodles and remaining 1/4 cup baste and glaze; cook 3-4 minutes or until hot.
- Add meatballs and vegetables.
- 12 oz uncooked spaghetti noodles
- ~1+lb frozen meatballs
- 1 bag (16oz) frozen stir-fry vegetable blend (such as broccoli carrots and pea pods) thawed
- 1 c. prepared teriyaki baste and glaze, divided (Mr Yoshida's is awesome, I don't really measure this, just add til it looks right)
- 2 T. vegetable oil
- 3 garlic cloves, peeled and sliced
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