Teriyaki Beef Meatballs
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Teriyaki Beef Meatballs

Teriyaki Beef Meatballs

with Stir-Fry Veggies and Garlic Rice

Get all the flavours of your fave Japanese takeout without the wait! Sweet and savoury teriyaki glazes meatballs served with a prepped veggie mix and garlicky rice.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef

170 g

Vegetable Mix

¾ cup

Jasmine Rice

4 tbsp

Teriyaki Sauce

(Contains Soy, Sulphites, Wheat)

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit


2 tbsp

Ginger-Garlic Puree

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories800 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate95 g
Sugar15 g
Dietary Fiber2 g
Protein32 g
Cholesterol90 mg
Sodium1050 mg
Trans Fat1 g
Potassium650 mg
Calcium50 mg
Iron5.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Bowl
Large Non-Stick Pan


Cook rice

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the ginger-garlic puree and rice. Cook, stirring often, until fragrant, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Make meatballs

Meanwhile, line a baking sheet with parchment paper.Add panko, soy sauce and 1/8 tsp (1/4 tsp) pepper to a medium bowl. Stir to combine.Add ground beef. Stir until well combined. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Arrange on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**

Cook veggies

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then vegetable mix and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.

Make sauce

Reduce heat to medium-low. Add teriyaki sauce, ginger-garlic puree, 2 tbsp (4 tbsp) water and honey to the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove the pan from heat.Once cooked, transfer meatballs to the pan with sauce. Stir to coat.

Finish and serve

Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter. Divide rice between plates. Top with veggies, then meatballs. Drizzle any sauce from the pan over top.

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