Monday, March 18, 2013

Teriyaki Meatballs

Tonight we had teriyaki meatballs. I remember when my mom told me the recipe I was all excited to try it. This comes from my childhood that I remember. Instead of having my grandma cook it, now that i'm older -- I try! It can't  be that hard would it? Food network makes it look easy. That's for sure. Here's the recipe.

1 ½ Ground beef (*)
4-5 Cups of low sodium Soy Sauce, I used Aloha low-sodium soy sauce.
6 tbsp. Splenda (*), I used sugar blend (splenda)
1 tbsp. Garlic, minced.
1 bundle of Chinese cabbage, chopped
2 carrots, sliced thinly (*)

Lets cook:

  • In a medium/large pot, combine the soy sauce as well as the splenda together. 
  • Add your garlic at this time.
  • On medium heat, bring sauce to a boil.
  • Roll your beef into small balls to your preference and add them to your pot.
  • Check your beef if it's no longer pink then you can throw in your veggies.
    • Fold in your veggies into the beef. 
  • Lower the temp to medium-low heat. Cook for a little more than 5 minutes, stirring 2 or 3 times.
  • As long as your chinese cabbage is alittle tender and carrots is to your preference and meat is cooked. It's good to go. Enjoy.

* more or less, it's up to you, go by your taste buds and how much people you're feeding.

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