Teriyaki meatballs with rice noodles

Teriyaki meatballs with rice noodles

Total: 45 min. | Active: 45 min.
Nutritional value / person: 605 kcal
, Fat: 21 g
, Carbohydrate: 70 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp sesame oil
3 spring onions incl. green parts, finely chopped
400 g minced meat (beef and pork)
2 tbsp panko breadcrumbs or regular breadcrumbs
½ tsp salt
a little pepper


2 dl water
1 dl soy sauce
½ dl balsamic vinegar
2 tbsp ground cane sugar
1 tbsp Maizena cornflour
1 tbsp sesame oil
2 garlic cloves, squeezed
20 g ginger, finely grated

Rice noodles

250 g rice noodles
water, boiling
400 g leaf spinach
1 organic lime, cut into wedges
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How it's done

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Heat the oil in a non-stick frying pan. Sauté the spring onions for approx. 3 mins., transfer to a bowl and leave to cool. Add the mince and breadcrumbs to the onions, season, mix. Knead the mixture thoroughly until you have a compact mass. With wet hands, shape the mixture into approx. 24 balls. In the same pan, fry the meatballs all over for approx. 8 mins. per batch, remove.


Mix the water with all the other ingredients up to and including the ginger, pour into the same pan, simmer for approx. 3 mins. while stirring. Return the meatballs to the pan and heat gently.

Rice noodles

Pour the boiling water over the rice noodles, leave to absorb for approx. 8 mins. Mix in the spinach for the final 3 mins. Drain the rice noodles and spinach, serve with the meatballs, sauce and lime wedges.

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