Recipe Ingredients
- 1 22-ounce bag Rosina Homestyle Meatballs
- 1 each red and yellow pepper, cut into 1/2 inch slices
- 1 head broccoli, cut into 1 inch florets
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup teriyaki sauce
- 4 cups cooked long-grain white rice, kept warm
- Chopped green onions, for garnish
Recipe Directions
1. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Place meatballs, peppers and broccoli in an even layer on prepared baking sheet. Add olive oil and toss to coat. Season with salt and pepper.
2. Bake, flipping vegetables and meatballs halfway through until vegetables are tender, about 15 minutes.
3. Drizzle with teriyaki sauce and toss to coat. Continue to bake until sauce and meatballs are fully heated through and vegetables are tender, 6 to 10 minutes. Top with green onions. Serve with rice and enjoy.
