INGREDIENTS4 x 150g (approx.) lean beef rissoles
1/2 cup (125ml) teriyaki marinade +extra, to serve
¼ cup panko breadcrumbs (or normal)
4 shallots, cut into 3cm lengths +extra, thinly sliced,to serve
1 large red capsicum, cut into 3cm pieces
2 small zucchini, cut into 1cm thick rounds
270g soba noodles Steamed Asian greens, sesame seeds, toasted(optional), to serve
METHOD
1.Place rissoles, 1 tablespoon teriyaki marinade, garlic,ginger and panko crumbs in a large bowl and stiruntil combined. Using damp hands roll into 24 smallmeatballs. Thread meatballs, shallots, capsicum andzucchini alternatively onto skewers and spray lightlywith oil.
2.Pre-heat a large non-stick frying pan or barbecue overmedium-high heat. Cook skewers, in batches, for 7-8minutes, turning regularly, or until lightly charred andcooked through. Rest on a plate loosely covered withfoil for 5 minutes.
3.Meanwhile, cook soba noodles according to packetdirections. Drain well.
4.Serve skewers with noodles, extra teriyaki marinade,extra green onions and Asian greens and sesameseeds, if desired
TIPS•You will need 8 small bamboo or metal skewers forthis recipe – soak bamboo skewers in cold water for 10minutes to prevent burning•Fill a pita bread or wrap with any leftover meatballs,salad and mayonnaise for a delicious sandwich.•Use whatever onion and capsicum you have availablein this recipe.•Meatballs can be made ahead of time and frozen – popthem in the fridge in themorning to thaw and they willbe ready to use in the evening meal.
recipe courtesy Australian Beef www.australianbeef.com.au
