One word.....FABULOUS! My mind is already working on cutting back on the time for a quick dinner....purchase frozen meatballs and thaw them out. One tip: the teriyaki baste & glaze (Kikkomon brand) I found in the specialty section of the grocery store and the jar states 12 oz. but when I poured it into the measuring cup (only needed 8 oz), it emptied the jar! I have already email Kikkomon about this. DH loved it and so did a neighbor that we shared it with. This is definitely a keeper and show demo.
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Discussion Overview
This thread centers around the Glazed Teriyaki Meatballs and Noodles recipe, with participants sharing their experiences, variations, and questions related to the dish. Many express enthusiasm for the recipe and discuss ingredient substitutions and cooking methods.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, describes the dish as "FABULOUS" and suggests using frozen meatballs for quicker preparation.
- Another participant mentions being vegetarian and expresses interest in trying the recipe with veggie meatballs.
- One participant shares that the meatballs were a hit at a jewelry party, noting that they stood out among other dishes prepared.
- Several participants discuss the use of udon noodles, with one expressing uncertainty about their texture after cooking.
- Another participant shares a variation using stir fry sauce instead of teriyaki and rice instead of noodles, highlighting the recipe's versatility.
- One participant mentions using various substitutions, including ground turkey and different vegetables, to customize the dish.
- Several users inquire about the recipe and its ingredients, with requests for sharing the recipe card being common.
- One participant expresses confusion about what teriyaki base is, with others suggesting it refers to bottled teriyaki sauces available in stores.
- Another participant shares that the recipe was well-received at a cluster meeting, noting the ease of finding the teriyaki baste in local grocery stores.
Areas of Agreement / Disagreement
Participants generally agree on the dish's appeal and versatility, but there are differing opinions on the use of udon noodles and ingredient substitutions. No clear consensus emerges regarding the best noodle choice.
Contextual Notes
Participants share personal experiences with the recipe and its variations, reflecting a range of dietary preferences and cooking styles. The discussion includes both positive feedback and questions about specific ingredients.
Who May Find This Useful
This thread may be useful for Pampered Chef consultants and community members looking for recipe ideas, ingredient substitutions, and cooking tips related to the Glazed Teriyaki Meatballs and Noodles dish.
cathyskitchen
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chef greta
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zmom58
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chef greta
Gold Member
- 65
zmom58
- 397
chef greta
Gold Member
- 65
darlinclem
Gold Member
- 559
I made them the day I got the cards. I did have to do substitutions since I didn't have many of the ingredients. I did the meatballs as written. I used stir fry sauce instead of teriyaki and rice instead of noodles. DH and I LOVED it. Oh- I also used frozen snow peas and fresh colored bell peppers. I can see this recipe being VERY versatile! It would also make a great potluck recipe with no noodles.
Yes, very versitile. You could use rice instead of spaghetti, any stir fry style veggies, ground turkey instead of hamburger, frozen meatballs thawed to save a little time. Instead of serving them in two separate bowls I put the spaghetti at the bottle of the large round dots bowl then poured the meatballs/veggies over the spaghetti. Looked awesome!
chef greta
Gold Member
- 65
Here you go - Enjoy!
Glazed Teriyaki Meatballs and Noodles
12 oz uncooked spaghetti noodles
1 ¼ lbs 90% lean ground beef
½ cup finely chopped onions
¼ cup plain dry bread crumbs
1 egg
2 tbsp Asian Seasoning Mix
1 bag (16oz) frozen stir-fry vegetable blend (such as broccoli carrots and pea pods) thawed
1 cup prepared teriyaki base and glaze, divided
2 tbsp vegetable oil
3 garlic cloves, peeled and sliced
1) Cook noodles according to package directions, drain and set aside. Meanwhile, combine beef, onion, bread crumbs, egg and seasoning mix in mixing bowl; mix well. Using level medium scoop, form into 24 meatballs; place into deep covered baker. Microwave, covered, on high 5-7 minutes or until outside surface of meatballs are no longer pink; drain. Add vegetables and ¾ cup of the baste and glaze. Cover; microwave 4-6 minutes or until internal temperature of meatballs reaches 160°F.
2) Meanwhile, heat oil in 12in skillet over medium-high heat 1-3 minutes or until shimmering. Cook garlic 1-2 minutes or until light golden brown, stirring occasionally. Add noodles and remaining ¼ cup baste and glaze; cook 3-4 minutes or until hot. Divide noodles evenly among bowls. Top with glazed meatballs and vegetables.
Yield: 6 servings
Glazed Teriyaki Meatballs and Noodles
12 oz uncooked spaghetti noodles
1 ¼ lbs 90% lean ground beef
½ cup finely chopped onions
¼ cup plain dry bread crumbs
1 egg
2 tbsp Asian Seasoning Mix
1 bag (16oz) frozen stir-fry vegetable blend (such as broccoli carrots and pea pods) thawed
1 cup prepared teriyaki base and glaze, divided
2 tbsp vegetable oil
3 garlic cloves, peeled and sliced
1) Cook noodles according to package directions, drain and set aside. Meanwhile, combine beef, onion, bread crumbs, egg and seasoning mix in mixing bowl; mix well. Using level medium scoop, form into 24 meatballs; place into deep covered baker. Microwave, covered, on high 5-7 minutes or until outside surface of meatballs are no longer pink; drain. Add vegetables and ¾ cup of the baste and glaze. Cover; microwave 4-6 minutes or until internal temperature of meatballs reaches 160°F.
2) Meanwhile, heat oil in 12in skillet over medium-high heat 1-3 minutes or until shimmering. Cook garlic 1-2 minutes or until light golden brown, stirring occasionally. Add noodles and remaining ¼ cup baste and glaze; cook 3-4 minutes or until hot. Divide noodles evenly among bowls. Top with glazed meatballs and vegetables.
Yield: 6 servings
heat123
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sarahsellcm
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- 232
smilesarepriceless
Gold Member
- 547
Frequently Asked Questions
What ingredients are needed to make Glazed Teriyaki Meatballs & Noodles?
To make Glazed Teriyaki Meatballs & Noodles, you will need ground meat (beef, chicken, or turkey), breadcrumbs, egg, garlic, ginger, soy sauce, brown sugar, and noodles of your choice. For the glaze, you will also need additional soy sauce, honey, and sesame oil.
How long does it take to prepare and cook Glazed Teriyaki Meatballs & Noodles?
The preparation time for Glazed Teriyaki Meatballs & Noodles is approximately 15-20 minutes, and the cooking time is around 20-25 minutes. Overall, you can expect the entire dish to be ready in about 40-45 minutes.
Can I make Glazed Teriyaki Meatballs & Noodles ahead of time?
Yes, you can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. You can also freeze the cooked meatballs and noodles for later use. Just reheat them in the microwave or on the stovetop before serving.
What can I serve with Glazed Teriyaki Meatballs & Noodles?
Glazed Teriyaki Meatballs & Noodles can be served with a variety of sides such as steamed vegetables, a fresh salad, or even egg rolls. You can also garnish the dish with sesame seeds and green onions for added flavor and presentation.
Is there a way to make Glazed Teriyaki Meatballs & Noodles healthier?
Yes, you can make this dish healthier by using lean ground meat, whole grain or vegetable noodles, and reducing the amount of sugar in the glaze. You can also add more vegetables to the dish, such as bell peppers, broccoli, or snap peas, to increase its nutritional value.
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