Asian · Dinner

Teriyaki Meatball Bowls

Name: Teriyaki Meatball Bowls
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 450 g Ground pork; 185 g Jasmine rice; 450 g Frozen Broccoli; 1 pcs Eggs; 60 g Breadcrumbs; 4 pcs Green onions; 3 cloves Garlic; 3 tsp Fresh ginger; 120 ml Soy Sauce; 30 g Brown sugar; 2 tbsp Cornstarch; 1 tbsp Sesame seeds; 700 ml Water

Fragrant jasmine rice, tender pork and ginger meatballs, broccoli florets, and a glossy homemade teriyaki sauce make a satisfying meal-prep bowl.

4

Servings

20 min

Cook time

660

Calories

33 g

Protein

Resting time: 5 min

Plan this recipe

Ingredients

13 items

Servings

4

450 g Ground pork
185 g Jasmine rice
450 g Frozen Broccoli
1 pcs Eggs
large
60 g Breadcrumbs
4 pcs Green onions
sliced
3 cloves Garlic
minced
3 tsp Fresh ginger
grated
120 ml Soy Sauce
30 g Brown sugar
2 tbsp Cornstarch
1 tbsp Sesame seeds
for garnish
700 ml Water

Required equipment

Stovetop
Oven

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Instructions

14 steps

Temperature

1
Preheat the oven to 390 °F and line a sheet pan with parchment paper.
2
Mince 3 cloves Garlic, grate 3 tsp Fresh ginger, and slice 4 pcs Green onions, keeping seperate them: Meatballs: 1/3 of the Garlic 1/3 of the Fresh ginger 1/2 of the Green onions Sauce: 2/3 of the Garlic 2/3 of the Fresh ginger Serving: 1/2 of the Green onions
3
Combine 450 g Ground pork, 1 pcs Eggs, 60 g Breadcrumbs, 1/3 of Garlic, 1/3 of Fresh ginger, a splash of Soy Sauce, and half the Green onions. Mix by hand until evenly combined.
4
Shape the Ground pork mixture into equal ping-pong-sized meatballs and arrange them on the prepared sheet pan.
5
Bake the meatballs for 20 minutes, until golden brown.
6
Meanwhile, add 185 g Jasmine rice and 460 ml Water to a saucepan. Cover, place over high heat, and bring to a full boil.
7
When it boils: Reduce to low heat and simmer without lifting the lid for 15 minutes.
8
Turn off the heat and let the Jasmine rice rest with the lid in place for 5 minutes.
9
Fluff the rested Jasmine rice with a fork.
10
Combine 120 ml Soy Sauce, 30 g Brown sugar, 2/3 of Fresh ginger, 2/3 of Garlic, 230 ml Water, and 2 tbsp Cornstarch in a saucepan. Stir until the Cornstarch dissolves.
11
Cook the sauce over medium heat, stirring, until it simmers, thickens, and becomes glossy. Remove it from the heat.
12
For immediate serving, cook the 450 g Frozen Broccoli according to its package directions. For meal prep you can leave it frozen so it cooks during reheating.
13
Transfer the baked meatballs to the teriyaki sauce and stir until evenly coated.
14
Divide everything among meal-prep containers. Garnish with the rest of the Green onions and 1 tbsp Sesame seeds.