Teriyaki-Glazed Meatballs & Rice

• Meanwhile, thinly slice carrot into half-moons. Trim and slice pea pods into thirds. • In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs and egg. • Using damp hands, roll heaped spoonfuls of meatball mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook carrot until starting to soften, 2-3 minutes. Add pea pods and cook until tender, 2-3 minutes. Season with salt. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Add teriyaki sauce, water (for the sauce) and cooked veggies to pan, tossing until combined, 1-2 minutes.