Teriyaki Meatballswith broccolini and rice
- 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
- 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
- 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)
- 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.
Big hit with the whole family. Will definitely make again.0 Helpful
Rave reviews from the other half..."I'd eat this 3 nights a week!" In fact, this meal unearthed a love of broccoli! He went from nibbling the florets off and refusing to eat any stalk to gobbling down long broccolini stems like nobody's business. YES! For the recipe: As others suggested, I doubled the sauce (but not the soy sauce!) and added a little seasoning to the meatballs (garlic and 5 spice). This was really, really good. Thanks for such a delicious, easy recipe.0 Helpful
Super tasty! Of course the meatballs and teriyaki sauce were delicious but I was most surprised by how good the broccolini turned out!0 Helpful
Quick, easy meal. Very good. Even with low sodium soy sauce, the sauce is a tab bit salty.0 Helpful
Yummy!!! This was a bug hit at our dinner table. The sauce was salty so we had to water it down a bit and then sweeten it up with more brown sugar to get it to the perfect balance of sweet and saltiness.0 Helpful
Made with ground turkey because trader jokes didn't have ground pork and I didn't feel like going to another grocery store. Really good! I felt the meatballs had plenty of sauce but I wish there was a little more to put onto my rice.0 Helpful