Sesame Teriyaki Beef Meatballs

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, halve any thick broccoli stems lengthways. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.

Heat a drizzle of oil in large frying pan on medium-high heat. Once hot, add the Tenderstem® and carrot. Stir-fry for 2-3 mins.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 3-4 mins more. 

Once the veg is tender, stir the teriyaki sauce and water for the sauce (see pantry for amount) into the pan, ensuring everything's well coated.

Add the cooked meatballs to the pan. Stir together and cook until the sauce has thickened slightly and everything's piping hot, 5-6 mins.

Taste and season with salt and pepper if needed. Add a splash more water if it's a little dry.