Teriyaki vegetables with meatballs

Ingredients for 4 servings:

• 350 g minced beef
• 1 tsp mustard
• 2 egg yolks
• 3 garlic cloves
• salt and pepper
• 6 tbsp peanut oil
• 50 g cashew nuts, unsalted
• 150 g broccoli florets
• 1 zucchini
• 1 bunch of spring onions
• 1 bell pepper(s), red
• 150 g shiitake mushroom(s), fresh
• 120 ml teriyaki sauce
• 30 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

To make the meatballs, place the minced meat in a bowl with the mustard and egg yolks. Peel and press in a garlic clove. Mix everything with a little salt and pepper. Shape the mixture into meatballs. Fry them in a pan with 2 tablespoons of oil for about 5 minutes. Remove and set aside. Roast the cashews in the frying fat. Remove and drain. Blanch the broccoli florets in salted water for about 5 minutes. Meanwhile, clean the zucchini and cut into quarters. Peel the onion and slice into rings. Halve the bell pepper, trim and slice into strips. Wipe the mushrooms clean, then halve or quarter them. Drain the broccoli, rinse well and drain. Peel 2 cloves of garlic and chop finely. Sauté in a pan with 4 tablespoons of oil for about 1 minute. Add the zucchini, onion, bell pepper and mushrooms. Fry everything for about 2 minutes. Increase the heat and add the meatballs, cashews and broccoli. Stir everything together for about 1 minute. Whisk the teriyaki sauce with 30 ml of water, add, and heat. Serve in a pan. Per serving, approximately 510 kcal.