Good, better, best

+ GOOD – Use pre-made meatballs and stir-fried frozen vegetables

++ BETTER – RECIPE

+++ BEST – Add a tablespoon of miso to the sauce and pan-sear the meatballs before glazing

Donburi Sticky Teriyaki Meatballs

Food Main Courses Asian

Tender turkey meatballs glazed in KNORR Professional Blue Dragon Teriyaki Marinade, served with jasmine rice and fresh vegetables for a flavour packed bowl.

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Prep: MEDIUM

10 Servings

Ingredients

For the teriyaki sauce

• 900ml water

• 80g KNORR® Professional Gluten Free Gravy Granules for Meat Dishes

• 150ml KNORR® Professional Blue Dragon Teriyaki Marinade

For the meatballs

• 500g turkey mince

• 25g cornflour

• 35g KNORR® Professional Ginger Purée

• 50g spring onions, finely sliced

For the Donburi bowl

• Baby aubergines, quartered

• 2 tbsp KNORR® Professional Blue Dragon Teriyaki Marinade

• Kale

• 250g jasmine rice

• 25g radish, julienned

• 200g edamame beans

• 20g sesame seeds

Method

To make the teriyaki sauce, boil the water and whisk it into the KNORR® Gravy Granules and Teriyaki Marinade.
Mix all the meatball ingredients together and shape them into 30 balls. Chill for 2 hours. Gently poach them in hot water. Once cooked, remove and glaze with 100ml of the teriyaki sauce.
Pan-fry the baby aubergines in oil and glaze with a couple of tablespoons of the KNORR® Teriyaki Marinade. Blanch the kale and set aside.
Cook the rice and place it in a bowl. Arrange the vegetables, edamame beans and meatballs. Top with the teriyaki sauce and sprinkle with sesame seeds.

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Allergens

Gluten Sesame

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Donburi Sticky Teriyaki Meatballs

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