Veal meatballs and vegetables, teriyaki sauce

Veal meatballs and vegetables, teriyaki sauce

  • Préparation

    Prep time: 25 minutes

  • Cuisson

    Cooking time: 11 minutes

  • Portions

    Servings: 6 servings

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Preparation

  • Cook the Haiku rice vermicelli according to package directions. Drain.

  • Using a vegetable peeler or mandoline, cut the carrots into fine ribbons.

  • Mix the ingredients for the meatballs in a bowl. Shape the mixture into small meatballs using about 20 ml (4 tsp.) for each one. 

  • Mix the ingredients for the sauce in a pot. Bring to a boil over medium-low heat. Remove from the heat and set aside.

  • Using a pan, heat the oil over medium heat. Brown the meatballs on all sides for 4 to 5 minutes.

  • In another pot, heat the chicken broth over medium heat. Add the mini bok choy, carrots and rice vermicelli. Cover and continue cooking for 2 to 3 minutes. Remove from the heat and set aside.

  • Using a fine strainer, filter the sauce into the pan with the meatballs. Cover and simmer on low for 5 to 6 minutes, stirring from time to time.

  • Place the carrots, mini bok choy and rice vermicelli separately on the plates. Add the meatballs and sauce. Garnish with the red cabbage and mint leaves.

Recipe developed by Pratico-Pratiques.com

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