Teriyaki Meatball Skewers with Rice
Be the first to reviewHave you ever thought to put a meatball on a skewer? We have!
Ingredients
Make sure you have...
Utensils
Stovetop, Knife
recipe
Step 1
If frozen, let the meatballs defrost on the counter for 20-30 mins. Wash & cut the zucchini into 1/4-inch coins. Wash & cut the pepper into 1-inch pieces.
Step 2
On a skewer, layer the meatballs, pepper & zucchini. Season the skewers with salt & pepper.
Step 3
Heat a drizzle of olive oil in a grill pan on medium heat. Add the skewers & cook for 8-10 min, flipping occasionally. A few mins before the skewers are cooked, brush them with the teriyaki sauce.
Step 4
Meanwhile, heat the rice according to package instructions.
Step 5
Serve the rice & teriyaki skewers with additional teriyaki sauce on the side (optional). Enjoy!
Try making these on the grill! Just heat to medium-high & grill for 4-5 mins on each side.
- Marcy, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 504 cal. |
| Fat | 20 g |
| Carbohydrates | 59 g |
| Protein | 23 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Teriyaki Meatball Skewers with Rice" contains 504 Energy, 20 g of Fat, 59 g of Carbohydrates, 23 g of Protein, 7 g of Fiber.
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