Name: Meatballs in Teriyaki Glaze with Edamame
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 250 g Basmati rice; 1 pinch Salt; 2 clove Garlic; 30 g Ginger; 2 piece Chili peppers (red); 1 bunch Spring onions; 500 g Minced meat (mixed); 2 piece Eggs (M); 1 pinch Pepper; 3 tbsp Oil; 200 g Broccoli (Baby Bimi); 150 g Edamame beans; 200 ml Teriyaki sauce; 2 piece Limes; 1 tbsp Sesame

Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

These meatballs in teriyaki glaze are a true taste experience! The recipe is easy to prepare and perfect for a quick weeknight dinner. The combination of savory meatballs, sweet and sour teriyaki sauce, and crunchy broccoli and edamame is simply irresistible. I often make this dish when I need something quick and still want something special on the table. Of course, it goes well with rice, which wonderfully absorbs the sauce. A dash of lime juice provides that certain freshness. Try it, you will be thrilled!

Ingredients (15 ingredients)

250 g Basmati rice
1 pinch Salt
2 clove Garlic
30 g Ginger
2 piece Chili peppers (red)
1 bunch Spring onions
500 g Minced meat (mixed)
2 piece Eggs (M)
1 pinch Pepper
3 tbsp Oil
200 g Broccoli (Baby Bimi)
150 g Edamame beans
200 ml Teriyaki sauce
2 piece Limes
1 tbsp Sesame

Preparation (10 steps)

Cook rice

Thermomix® Setting

20 min/212°F/Speed 4 100

Add 250 g rice to the steaming basket and cover with water. Add 1 liter water to the mixing bowl, insert steaming basket and cook for 20 min./100°C/speed 4. Then transfer the rice and keep warm.

1200

Prepare garlic, ginger and chili

Thermomix® Setting

3 sec/Speed 7

Add 2 cloves garlic and 30 g ginger to the mixing bowl and chop for 3 sec./speed 7. Scrape down with the spatula.

Prepare spring onions

Clean 1 bunch spring onions and cut into rings. Set aside.

Prepare meatballs

Place 500 g mixed minced meat, 2 eggs, salt and pepper in a bowl and mix well. Form approx. 4 cm balls from the mixture.

Fry meatballs

Heat 3 tbsp oil in a pan and fry the meatballs until light brown on all sides. Then remove from the pan and set aside.

Prepare broccoli and edamame

Divide 200 g broccoli into florets. Blanch broccoli and 150 g edamame in boiling salted water for 3 minutes, drain and rinse in cold water.

Prepare sauce

Add garlic and ginger from the mixing bowl to the pan and sauté briefly with 1 tbsp oil. Add 100 ml water, 200 ml teriyaki sauce and the juice of 2 limes. Bring to a boil.