Thursday, October 11, 2012

Teriyaki Meatball Stir Fry

When you are in the supermarket or specialty store, do you ever try the free samples that are sometimes given out? I will admit I get kind of weird about them myself although I know others live for them! Rarely do I try them. But that odd time I do, I seem to really love what I try. This time, this chef-like guy was offering up different chicken sausages & meatballs from the company Aidell's. Since, to me, store bought chicken sausage is a gamble, I decided it would be a win-win to try a sample. They were really good! AND my hubby tried & liked them too!!! This is the inspiration I took away from the sampling...
<3 Lishie

Teriyaki Meatball Stir Fry
adapted from Aidell's

  • 1/4 c soy sauce
  • 1/4 c rice wine vinegar
  • 3 TBSp sugar
  • 1/2 tsp ground ginger
  • 1 TBSp canola oil
  • 1 recipe (below) Teriyaki Meatballs
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 lb. Red peppers, diced
  • 1 tsp cornstarch mixed w/ 2 tsp water
In a small bowl, whisk together soy sauce, vinegar, sugar & ginger set aside.
Place the oil in a wok or large skillet over high heat & add meatballs. Sauté for 3 minutes. Stir in the onion and garlic & sauté 2 minutes. Add the vegetables, pour in the soy sauce mixture & bring to a boil. Reduce the heat, cover & simmer 3-5 minutes until vegetables are tender. Stir in the cornstarch mixture & bring the sauce back to a boil for 1-2 minutes to thicken the sauce. Serve over rice or noodles (or pasta like shells! ;) ).

Teriyaki Meatballs
adapted from Taste of Home

  • 1 can (8 oz) pineapple chunks

  • 1 medium onion, finely chopped
  • 1/4 c finely chopped sweet yellow pepper
  • 1/4 c finely chopped sweet red pepper
  • 1/2 c dry bread crumbs
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 lb ground chicken
  • 1/4 c vegetable oil
  • 1/4 c soy sauce
  • 3 TBSp honey
  • 2 TBSp vinegar
  • 3/4 tsp garlic powder
  • 1/2 tsp ground ginger

  • Drain pineapple, reserving 1/4 c juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt & reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1". balls.

    Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes.

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