with broccolini and rice
We had so many rave reviews for this teriyaki deliciousness the week of 9/21/15, so we're bringing them back. It does involve oven use but we promise it'll be worth it!
Smarts: Double the rice tonight so that your fried rice is a breeze tomorrow night!
- 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 - 1 cup
- 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 - Double if making tomorrow night's dinner. 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” (2.5 cm) 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 the rice if you doubled for Thursday).
- Squeeze lemon juice over broccolini.
- Serve teriyaki meatballs over rice with green parts of green onions on top. Enjoy with broccolini on the side.
Used ground turkey instead of pork because that’s what was in the freezer. Really like the teriyaki sauce. Thawed a vegetable mix and stirred it in the rice. A good meal!0 Helpful
Meatballs themselves are really tender. I don't have a ricer so attempted to make the cauliflower rice via a Ninja blender...turned out to be more like cauliflower mashed potatoes. This meal needs the texture difference from the al dente rice.0 Helpful
quick and easy and delicious!!0 Helpful
First meal prepared! I had to omit the garlic, but it still turned out very nice. The whole family wants to have this again.0 Helpful
I LOVED the homemade teriyaki sauce0 Helpful
Broccolini was good. Next time, just use a bottled sauce.0 Helpful