Teriyaki Meatball Bowls
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 260.0
- Total Fat: 7.8 g
- Cholesterol: 46.8 mg
- Sodium: 1,014.0 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 1.1 g
- Protein: 18.3 g
View full nutritional breakdown of Teriyaki Meatball Bowls calories by ingredient
Introduction
This is a good recipe to prep and freeze for later use on those busy weeknights This is a good recipe to prep and freeze for later use on those busy weeknightsNumber of Servings: 6
Ingredients
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1 tsp Pepper, black
0.50 tbsp Sesame Oil
1 tsp Garlic
2 tsp Ginger Root
4 tsp Ginger Root
2 medium (4-1/8" long) Scallions, raw
1 tbsp Sesame Seeds
0.50 cup (8 fl oz) Water, tap
0.50 cup Soy sauce (shoyu), low sodium
0.50 tsp Soy sauce (shoyu), low sodium
0.50 cup Bread crumbs, dry, grated, seasoned
0.50 cup, packed Brown Sugar
0.06 cup Corn Starch
1 tbsp Nakano Seasoned Rice Vinegar
1 large Egg white, fresh
16 oz *93% Lean ground beef
Directions
1.Preheat the oven to 400 degrees. Place the ground pork in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients really well until it is all evenly combined (clean hands work best).
2.Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes).
3.While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
4.Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
5.When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork.
Serving Size: 6 Meatballs
2.Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes).
3.While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
4.Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
5.When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork.
Serving Size: 6 Meatballs