Teriyaki Meatballs
broccolini / mushrooms / cauliflower rice

Name: Teriyaki Meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tsp Ginger, grated; 1 clove Garlic, chopped; 1/4 cup + 1 Tbsp Water; 1/4 cup Bragg's / coconut aminos; 2 Tbsp Honey; 3 tsp Arrowroot powder; 1 head Cauliflower, small, florets chopped; 1 1/2 Tbsp Butter; 2 bunches Broccolini (sub broccoli), ends trimmed; 8 oz Mushrooms, any button, sliced; 2 stalks Green onions, chopped, green and white parts separated; 1 lb Pork, ground; 1 Eggs; 1/2 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Oil, cooking; 1 cup Teriyaki sauce (ingredients listed separately); 1/2 Lemons, juice of

Active: 30 Total: 50

Original GF Paleo Vegetarian

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!

Ingredients

Metric

Servings:

Teriyaki Sauce:

Ginger - 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
Eggs - 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

Prep

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)
Broccolini / Mushrooms / 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, salt and black pepper. Form into 1” (2.5 cm) 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 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.
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.
Squeeze lemon juice over mushrooms and broccolini.
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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