Sheet Pan Teriyaki Meatballs
with roasted vegetables / ramen
We've featured teriyaki meatballs many times in our meal plans, but this time we're giving them a hands-off upgrade. Roasting them in the oven alongside a tray of vegetables keeps things simple for you and allows you to cook a lot of them at once (hold back half for Wednesday's meal or freeze some for a future night). Serve them over springy ramen noodles to mix things up!
Ingredients
- Broccoli - 1 lb , florets
- Bell peppers, red - 1 , chopped
- Mushrooms, any button - 16 oz , stems removed and caps halved (or quartered if large)
- Oil, cooking - 1 Tbsp
- Soy sauce, low-sodium - 2 tsp
- Oil, toasted sesame - 2 tsp
- Sesame seeds - 2 Tbsp
- Green onions - 4 stalks , chopped, green and white parts separated
- Eggs - 2
- Panko breadcrumbs - 1/2 cup
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Garlic powder - 1/2 tsp
- Pork, ground - 2 lbs
- Garlic - 4 cloves , chopped
- Ginger, fresh - 4 tsp , minced or grated
- Water - 1 cup + 2 Tbsp
- Mirin (opt) - 1/4 cup
- Soy sauce, low-sodium - 6 Tbsp
- Brown sugar - 3 Tbsp
- Cornstarch - 4 tsp
- Noodles, dried ramen - 6 oz (sub any long noodles)
Prep
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Broccoli / Bell peppers / Garlic / Ginger - Prep as directed. Store broccoli and bell peppers in their own separate containers. Combine garlic and ginger together in one container. (Can be done up to 5 days ahead)
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Mushrooms - Remove tough stems from the mushrooms; then slice the caps in half or quarter them if large. (Can be done up to 3 days ahead)
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Make meatballs - (This makes enough for 2 nights. If prepping right before cooking, get oven heating before continuing with prep.) Set out a baking sheet and brush with some oil or line with some parchment paper. Chop green onions, keeping green and white parts separate. In a large bowl, combine white parts of green onions, eggs, panko, salt, pepper, and garlic powder. Stir mixture briefly with a fork. Add pork and mix gently with your hands until well combined, taking care not to overwork the mixture (this will make the meatballs tough). Roll into small balls (1 ½ inch / 3.8 cm) and place them on the baking sheet, leaving a bit of space between them. (Can be done 1 day ahead)
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Make
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Heat oven to 400F / 204C and situate oven racks in the upper and lower thirds of the oven. Brush a large baking sheet with some cooking oil.
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Toss broccoli, bell peppers, and mushrooms with cooking oil and soy sauce (portion for vegetables) and spread out in an even layer on the baking sheet (use two baking sheets if they won’t all fit comfortably on one).
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Place the tray of vegetables on the upper oven rack and the tray of meatballs on the lower rack. Bake until meatballs are cooked through and vegetables are tender and browned in some spots, 20 to 25 minutes. Shake or stir the vegetables halfway through cooking.
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While meatballs and vegetables bake, place a saucepan over medium heat. Add garlic, ginger, first portion of water, mirin (if using), soy sauce (portion for sauce), and brown sugar and heat until it begins to simmer, ~3 minutes. Whisk cornstarch with second portion of water and add to sauce. Continue cooking until sauce thickens slightly. Remove from heat and set aside until meatballs are finished cooking (whisk in a bit more water if it thickens more than you’d like).
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If your ramen noodles came with a seasoning packet, discard it. Cook noodles in plain water according to package directions (usually about 3 minutes), then drain.
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When vegetables are done, sprinkle them with sesame oil and some pepper. Taste and season with more soy sauce, pepper, or some salt if needed.
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Set aside half of the sauce and half of the meatballs for Wednesday’s meal.
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Divide ramen noodles among serving bowls. Top noodles with meatballs and roasted vegetables and drizzle teriyaki sauce over top. Sprinkle with green parts of green onions and sesame seeds. Enjoy!
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