Sesame Teriyaki Meatballs with Steamed Rice
Definitely one of my family's favorite dinners and possibly the easiest.
Two bags of frozen turkey meatballs
1 bottle of Teriyaki or stirfry sauce
Five spice powder
2 cups rice
4 scant cups water
Place the frozen meatballs on cookie sheet and cook in a moderate oven for 15 minutes while you get the rice and sauce going. For the rice, drizzle a small amount of oil in the bottom of a pressure cooker. Toss the rice in the warm oil to coat. When the rice has warmed up, pour in four cups of water. Cover the rice pot with the pressure cooker lid and seal. When the pressure cooker begins to make pssting noises, reduce the heat to low and cook under gentle pressure for 6 minutes. After the 6 minutes, removed the pan from the heat and allow the pressure to reduce naturally (if you're in a rush, do a quick pressure release under cool running water).
Meanwhile, in a deep skillet on medium high heat, drizzle in a bit of vegetable oil and saute a tablespoon each of garlic and ginger. When the ginger and garlic becomes aromatic, add the jar of teriyaki sauce and 1/2 to 3/4 cup of water. Sprinkle in a bit of five spice powder and sesame oil. Add the warmed meatballs to the sauce and stir to coat. Sprinkle with toasted sesame seeds. Serve with steamed rice and a good green vegetable.