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Teriyaki Meatballs
broccolini / mushrooms / cauliflower rice

Active: 30 Total: 50

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 cauli rice tonight so that your fried rice is a breeze tomorrow night!



Teriyaki Sauce:
  • Ginger, fresh - 1 tsp , grated
  • Garlic - 1 clove , chopped
  • Water - 1/4 cup + 1 Tbsp
  • Bragg's / coconut aminos - 1/4 cup
  • Honey - 2 Tbsp
  • Arrowroot powder - 3 tsp
Cauliflower Rice:
  • Cauliflower, small - 1 head , florets chopped
  • Butter - 1 1/2 Tbsp
Teriyaki Meatballs with Mushrooms and Broccolini {FW 6/27/16}:
  • Broccolini (sub broccoli) - 2 bunches , ends trimmed
  • Mushrooms, any button - 8 oz , sliced
  • Green onions - 2 stalks , chopped, green and white parts separated
  • Pork, ground - 1 lb
  • Egg - 1
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 2 Tbsp
  • Teriyaki sauce (ingredients listed separately) - 1 cup
  • Lemons - 1/2 , juice of


  1. Cauliflower rice - Double if making tomorrow night's dinner. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)

  2. Broccolini / Mushrooms / 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, salt and black pepper. Form into 1” (2.5 cm) wide meatballs. (Can be done up to 1 day ahead)

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  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 and mushrooms 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 skillet or saute pan over medium-high heat. Add ginger, garlic, water, aminos and honey and heat until it begins to simmer, ~3 minutes. Whisk arrowroot powder 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. Squeeze lemon juice over mushrooms and broccolini.

  5. Serve teriyaki meatballs over cauliflower rice (remember to save half the cauli rice if you doubled for Thursday) with mushrooms and broccolini on the side. Enjoy!



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