Teriyaki Meatballs
with broccolini and rice
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.
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Ingredients
Teriyaki Sauce:
- Ginger, fresh - 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
Nutrition Facts
Amount Per Serving
Calories
564
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% Daily Value
Total Fat
25g
38%
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Saturated Fat
7g
37%
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Trans Fat
0g
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Cholesterol
123mg
41%
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Sodium
1019mg
42%
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Total Carbohydrate
57g
19%
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Dietary Fiber
3g
14%
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Sugars
12g
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Protein
29g
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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.
Nutrition Facts
Amount Per Serving
Calories
564
Just a moment...
% Daily Value
Total Fat
25g
38%
Just a moment...
Saturated Fat
7g
37%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
123mg
41%
Just a moment...
Sodium
1019mg
42%
Just a moment...
Total Carbohydrate
57g
19%
Just a moment...
Dietary Fiber
3g
14%
Just a moment...
Sugars
12g
Just a moment...
Protein
29g
Just a moment...
Reviews
Ratings
134 reviews
Meatballs were kind of boring, so I added some seasoning to the pork mix. They were moist and yummy with the sauce!
0 HelpfulI can't get used to cauli rice so I often just make meatballs + a boatload of roasted broccoli and mushrooms. I love it, husband loves it, everybody wins!
0 HelpfulI really liked this recipe! I revised it some: 1. Substituted ground turkey for ground pork. 2. Made and cooked meatballs the night before. 3. While cooking rice, made teriyaki sauce and added cold turkey meatballs to sauce as it came to temperature. Added chopped broccolini on top of meatballs in pan and covered with lid to cook.
0 Helpful