Marcy DeKruyf Recipe Collection
Glazed Teriyaki Meatballs with Noodles

12 oz uncooked spaghetti noodles
~1+lb frozen meatballs
1 bag (16oz) frozen stir-fry vegetable blend (such as broccoli carrots and pea pods) thawed
1 cup prepared teriyaki baste and glaze, divided(Mr Yoshida's is awesome)(I don't really measure this, just add til it looks right)
2 tbsp vegetable oil
3 garlic cloves, peeled and sliced

1)Cook frozen meatballs in 375 oven for 30 minutes with enough teriyaki sauce to coat all balls.

2)Cook noodles according to package directions, drain and set aside.

3) Stir fry vegetables as directed by package. set aside

4) Over medium-high heat 1-3 minutes cook garlic 1-2 minutes or until light golden brown, stirring occasionally. Add noodles and remaining 1/4 cup baste and glaze; cook 3-4 minutes or until hot. Add meatballs and vegetables.

Recipe Contributed by Pamper chef