Meatballs with home teriyaki sauce with rice

To prepare rice: in a pot, add the oil great and throw the rice. Sail until it is almost translucent. Then add 1.5 cup boiling water through each cup of rice, take salt to taste, stir gently, cover and put it over low heat with toaster for 20 minutes. At the end of the time, turn off the fire and wait about 5 more minutes.

For the Teriyaki Salsa: in a girl pot over medium heat, add honey, water (1/4 cup of water per 1/2 cup of soy sauce), soy sauce, ground ginger, apple vianegre, sugar, oil of Sesame. Let a boil a few minutes. Finally, incorporate the Maicena previously dissolved in a little water, to thicken. Reserve.

Chop the garlic, the onion, celery and reserve.

For meatballs: mix the meat, onion, garlic, celery, salt, pepper, eggs and 1/4 of the Teriyaki sauce and with hands together all the ingredients. Form the meatballs.

Preheat the oven at 180 ° C.

In a oven tray with aluminum foil and olive oil, put the meatballs and cook for 20 mins.

In a frying pan add 0.25 cup of water (per 100 ml of Teriyaki sauce) next to the remaining Teriyaki sauce and thicken at ease. Add the meatballs and bathe them well in the sauce.

Decorate with chopped onion and serve with rice.

Serve accompanied by rice.