Teriyaki Glazed Meatballs

• Gluten free

• Produce

  • 1 tsp Garlic
  • 1/2 tsp Ginger, ground
  • 1 Green onions

• Condiments

  • 2 tbsp Honey
  • 1/2 cup Soy sauce

• Pasta & Grains

  • 4 cups White rice, cooked

• Baking & Spices

  • 1/3 cup Brown sugar
  • 2 tbsp Corn starch
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1/2 tbsp Sesame oil

• Frozen

  • 1 24-oz. package Johnsonville fully-cooked meatballs

• Liquids

  • 1/2 cup Water

Found on spicedblog.com

Description

Ingredients

• ½ cup soy sauce
• ½ cup water, divided
• ⅓ cup brown sugar
• 2 Tbsp honey
• ½ Tbsp sesame oil
• 1 Tbsp rice vinegar
• 1 tsp garlic, minced
• ½ tsp ground ginger
• 2 Tbsp corn starch
• 1 Tbsp sesame seeds
• 1 (24-oz. package) Johnsonville fully-cooked meatballs (Homestyle flavor), thawed
• 4-6 cups white rice, cooked
• green onions, chopped

Directions

• Using a medium saucepan, add soy sauce, ¼ cup water, brown sugar, honey, sesame oil, rice vinegar, garlic and ground ginger; stir until well combined. Heat, stirring occasionally, over medium-low heat until brown sugar has fully dissolved.
• Using a small bowl, whisk the corn starch together with remaining ¼ cup of water; stir until well combined. Add corn starch mixture to saucepan; stir. Increase heat to medium-high and cook until glaze begins to thicken (~1-2 minutes). Stir sesame seeds into glaze.
• Add fully-cooked meatballs to saucepan. Reduce heat to medium-low and stir until meatballs are well-coated. Simmer for 10-12 minutes, or until meatballs are hot.
• For serving, place 4-5 meatballs over 1 cup of cooked rice. Spoon additional teriyaki glaze over meatballs and then sprinkle with chopped green onions.