Glazed Teriyaki Meatballs and Noodles

12 oz spaghetti noodles


1 lb 90% lean ground beef

½ C finely chopped onion

¼ plain dry bread crumbs

1 egg

2 T Asian Seasoning

16 oz bag frozen stir-fry veggies, thawed

1 C teriyaki baste and glaze, divided

2t veggie oil

3 garlic cloves, sliced or pressed

Cook noodles, drain and set aside. Combine beef, onion, bread crumbs, egg and Asian seasoning, mix well. Using medium scoop form into 24 meatballs, place into a microwave safe container that will hold a 5-lb chicken with a lid. Microwave covered, on high 5-7 minutes or until outside surfaces of meatballs are no longer pink, drain. Add veggies and ¾ C of teriyaki. Cover, microwave 4-6 minutes or until internal temp of meatballs reach 160 degrees.
Meanwhile, heat oil in 12” skillet over medium heat 1-3 minutes or until shimmering. Cook garlic 1-2 minutes or unitl light brown, stirring occasionally. Add noodles and remaining ¼ C teriyaki, cook 3-4 minutes or until hot. Put noodles into serving bowl, top with meatballs and veggies.