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Teriyaki Meatballs Fused by Fiona Uyema

Sticky Teriyaki Noodles & Noodles

These teriyaki meatballs cooked in sticky sauce will become a family favourite in no time. Perfect served with noodles and fresh veg for easy dinners.
Course: dinner, Main Course
Cuisine: Fusion, Japanese
Keyword: curry noodles, meatballs, teriyaki, udon noodles
Servings: 4


For the Meatballs:

To Serve & Garnish:

  • 4 portions udon noodles or other noodles of choice
  • 1 tbsp toasted sesame oil
  • 1 carrot peeled
  • 2-3 spring onions sliced finely at an angle
  • sesame seeds to serve


For the Meatballs:

  • Preheat the oven to 190°C. Line a baking sheet with tin foil and spray it with nonstick spray or brush with oil.
  • In a medium bowl, mix together the mince meat, Fused Panko Breadcrumbs, spring onions, egg, Fused Chopped Ginger, Fused Chopped Garlic, hot sauce, Fused Clever Classic Soy Sauce, salt and pepper.
  • Form the mixture into 2-inch balls and place them onto the baking sheet.
  • Bake until the meatballs are fully cooked, 17 to 20 minutes.
  • While the meatballs cook, heat the Fused Teriyaki Stir Fry Sauce in a medium pot over medium-low heat, bringing to a gentle simmer. Keep warm over very low heat. Be careful not to boil/overheat and reduce the liquid.
  • When the meatballs are finished cooking, add them to the pot and stir until they are well coated in the sauce.

For the Noodles:

  • Bring a large pot of salted water to a boil. Add the noodles and cook according to packaging instructions. Drain well and toss in sesame oil to keep from sticking together.

To Serve:

  • Use a vegetable peeler to peel the carrot lengthwise into long strips, then roll them into curls.
  • Garnish the platter with sliced spring onions, sesame seeds and carrot curls.
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