Make something new out of something old: teriyaki meatballs and pasta

Teriyaki meatballs served over whole wheat spaghetti with sliced green onion.

This one’s real easy. After New Year’s Eve, we found that we had far too much in the way of the teriyaki meatballs I had made in my slow-cooker, so we froze half of them. Keep in mind that they are not great if you’re trying to watch your sugar intake. But hey, when you’re looking for a really fast meal and you have leftovers in the freezer, you use what you have on-hand!

I won’t even hide this one behind a  ‘read more’ link because it’s pretty short and sweet.

Ingredients

  • 2 portions whole wheat pasta of your choosing
  • 1-2 Tbsp chopped red onion
  • 2 tsp olive oil
  • 10 frozen leftover teriyaki/Swedish/Hawaiian meatballs w/sauce
  • 1/4 cup low sodium chicken broth or water
  • 2 green onions, sliced and divided

Method

  1. In a small saucepan over a medium heat, saute red onions in the olive oil for a few minutes until softened.
  2. Add frozen meatballs and broth or water. Cook for a few minutes until meatballs are heated through.
  3. Allow to bubble away until sauce begins to thicken. Add half of the  green onions and stir.
  4. Divide in half and serve over two portions of pasta, topping with the remainder of the green onions.

Sorry, I have no nutritional values on this right now, but man, this was very, very yummy. 😉

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