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Teriyaki Meatballs
with broccolini and rice

Active: 30 minTotal: 50 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Broccolini / Ginger / Garlic / Green onions - Prep as directed. (Can be done up to 3 days ahead)
  3. 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)

Make

  1. Heat oven to 375F / 190C degrees.
  2. 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.
  3. 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.
  4. If you made rice ahead, reheat in the microwave (remember to save half for Wednesday).
  5. Squeeze lemon juice over broccolini.
  6. Serve teriyaki meatballs over rice with green parts of green onions on top. Enjoy with broccolini on the side.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (276)
Gluten-free (18)
Paleo (15)
Vegetarian (21)

134 reviews

Delicious! My husband even went back for more, and he's very picky.

By: Morgan
Posted: Oct 23, 2015
Diet: Original
0 Helpful

Next time will double the sauce recipe - also used spicy ground sausage and liked having the extra heat!

By: Angie
Posted: Oct 21, 2015
Diet: Original
0 Helpful

Next time: triple recipe.

By: Sara
Posted: Oct 20, 2015
Diet: Original
0 Helpful

Did not make much sauce. Would double in future but cut back on sugar!

By: maureen
Posted: Oct 19, 2015
Diet: Original
0 Helpful

Sauce wasn't as thick as I would have liked it, but I will definitely try again! I didn't realize teriyaki sauce was that easy to make!

By: Kristina
Posted: Oct 15, 2015
Diet: Vegetarian
0 Helpful

Listened to comments made about soy sauce and and used less and it came out great! I especially love the taste of the broccoli! Used regular broccoli as well

By: Alisha
Posted: Oct 15, 2015
Diet: Original
0 Helpful