Meatballs

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So one day my oldest, Joseph (about age 10), came home and asked if we could have steak for dinner.  A lot.  You see he and his best friend down the street ate at his friend’s house a lot, and they had steak a lot.  Well our budget didn’t allow for steak.  His best friend’s mom happened to also be my bestie, so I knew how she prepared the steak for the kiddos…always cut up and heated through with teriyaki sauce and honey.  And she served it with rice and butter.  They loved it.  So I made up this meatball recipe…my answer to his request for steak.  My family fell in love with it!  Lucky, because it was YEARS before we could afford steak even once in a while.  Cheers!

1 lb. hamburger
2 eggs
Teriyaki Sauce
salt/pepper
Instant Brown Rice

Combine hamburger, eggs, and salt/pepper (to your taste) in bowl.  Add Teriyaki sauce until mixture barely becomes soupy.  Add instant rice until mixture is thick enough to mold, but not too dry.  You want the meatball to hold shape, but too much rice will make them dry.

Form into golf ball size meatballs.  Brown in a skillet on all sides.  Once browned, add about 1 cup of beef broth and 1/2 cup Teriyaki sauce.  Put lid on skillet and let cook until meatballs are cooked through (about 15 minutes)

Serve with brown rice, salad, and homemade biscuits.  The sweeter, thicker, Hawaiian teriyaki sauce is very yummy to pour over meatballs and rice.

NOTE:  Grandpa is now low sodium.  So instead of teriyaki sauce, we use Bragg’s Amino Acids and real maple syrup instead.  Don’t add the salt, but add the pepper.

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