I thought he would just form pure meat-meatballs but no, he wanted a recipe. I lined up three choices and this is the one he selected and this is a good one. My jobs were to cut the parsley and prepare the ginger. He did most everything else even to freezing the extra meatballs. I like cooking this way.
Baked Teriyaki Meatballs with Red Pepper
3/4 pound chopped chicken
1/2 pound chopped beef
2 tablespoons onion, diced
1 teaspoon grated ginger
1/4 cup chopped fresh parsley
1/2 Indian Curry spice
1/8 cup flax seed flour
2 tablespoons brown rice flour
1/4 teaspoon ground black pepper
1/3 cup garlic rice vinegar
1/4 cup brown sugar
1/4 cup water
1/4 cup soy sauce
1/8 cup canola oil
1 tablespoon brown rice flour
1 teaspoon minced ginger
Preheat oven to 350 degrees F.
Cover a cookie sheet with aluminum foil.
In a large bowl, combine chopped chicken and chopped beef, onion, ginger, parsley, Indian curry spice, egg, rice flour and flax seed flour, pepper. Mix well.
Using one large cookie scoop, make meatballs.
Place meatballs on aluminum foiled cookie sheet.
Bake the meatballs 15 minutes.
In a small saucepan, combine garlic rice vinegar, brown sugar, water, soy sauce, canola oil, ginger, flour.
Place sauce in a small pot and simmer until slightly thickened, 5 minutes. Keep warm.
Microwave red pepper for 2 minutes until pepper is softer and a bit wrinkled.
In a baking dish, cover bottom with a thin layer of sauce. Add meatballs and red pepper to dish and then cover well with additional sauce.
Heat in oven for a few minutes until hot. I put mine aside and will reheat in oven for dinner.