Teriyaki Meatballs
with broccolini and rice

Name: Teriyaki Meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tsp Ginger, grated; 1 clove Garlic, chopped; 1/4 cup + 1 Tbsp Water; 1/4 cup Soy sauce, low-sodium; 3 Tbsp Sugar, light brown; 3 tsp Cornstarch; 2 cups Rice, white or brown (enough for 2 nights); 2 bunches Broccolini (sub broccoli), ends trimmed; 2 stalks Green onions, chopped, green and white parts separated; 1 lb Pork, ground; 1 Egg; 1/4 cup Panko breadcrumbs; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 Tbsp Oil, cooking; 1 cup Teriyaki sauce (ingredients listed separately); 1/2 Lemons, juice of

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

The sweet and salty flavors of teriyaki sauce are a great complement to savory pork meatballs. Get maximum use out of the oven by roasting meatballs and a broccolini side dish together on the same pan.

Dependency

Roasted Pork Tenderloin with Herb Rice

Ingredients

Metric

Servings:

Teriyaki Sauce:

Ginger - 1 tsp , grated
Garlic - 1 clove , chopped
Water - 1/4 cup + 1 Tbsp
Soy sauce, low-sodium - 1/4 cup
Sugar, light brown - 3 Tbsp
Cornstarch - 3 tsp

Teriyaki Meatballs and Broccolini:

Rice, white or brown (enough for 2 nights) - 2 cups
Broccolini (sub broccoli) - 2 bunches , ends trimmed
Green onions - 2 stalks , chopped, green and white parts separated
Pork, ground - 1 lb
Egg - 1
Panko breadcrumbs - 1/4 cup
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Oil, cooking - 1 Tbsp
Teriyaki sauce (ingredients listed separately) - 1 cup
Lemons - 1/2 , juice of

Prep

Rice - This makes enough for two nights. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Broccolini / Ginger / Garlic / Green onions - Prep as directed. (Can be done up to 3 days ahead)
Make meatballs - Mix the white parts of the green onions (reserve the green parts), ground pork, egg, panko, salt and black pepper. Form into 1” / 2.5cm wide meatballs. (Can be done up to 1 day ahead)

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Make

Heat oven to 375F / 190C degrees.
Brush sheet pan with some oil and spread meatballs out on half the sheet pan. Toss broccolini in oil, season with some salt and pepper, and spread on the other half of the sheet pan. Bake until meatballs are cooked through and broccolini is tender, 20 to 25 minutes.
While meatballs are cooking, heat a saute pan over medium heat. Add ginger, garlic, water, soy sauce and sugar and heat until it begins to simmer, ~3 minutes. Whisk cornstarch with 2 Tbsp. (30 ml) of water and add to sauce. Continue cooking until sauce thickens slightly. When meatballs are cooked, stir into sauce.
If you made rice ahead, reheat in the microwave (remember to save half for Wednesday).
Squeeze lemon juice over broccolini.
Serve teriyaki meatballs over rice with green parts of green onions on top. Enjoy with broccolini on the side.

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