Print the recipe for Baked Teriyaki Meatballs with Roasted Broccoli

Click the button below or select 'File > Print...'

Baked Teriyaki Meatballs with Roasted Broccoli

homemade baked teriyaki meatballs with roasted broccoli on a plate, drizzled with teriyaki sauce
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  25 min

Ingredients

Meatballs & Broccoli

  • 2 pounds ground pork
  • 3 large eggs
  • 1 tablespoon freshly grated ginger
  • 4 garlic cloves, minced
  • 1 cup panko breadcrumbs
  • 3 green onions, thinly sliced
  • 2 teaspoons sea salt, divided
  • 1 pound broccoli, cut into florets
  • 2 tablespoons extra-virgin olive oil
  • Fresh cilantro, chopped (optional)

Teriyaki Sauce

  • 1 cup soy sauce
  • ½ cup honey
  • 3 garlic cloves, minced
  • 2 tablespoon minced fresh ginger
  • 2 tablespoon chili paste
  • 3 tablespoons fresh lime juice (from 1 lime)

Method

  1. Preheat the oven to 400°F with racks in the upper third and lower third positions. Grease a large rimmed sheet pan.

  2. Make the meatballs and broccoli. In a large bowl, combine the pork, eggs, ginger, garlic, panko, green onions, and 1 teaspoon of the salt. Mix well, then with wet hands, form meatballs (about 2 tablespoons each) and place on the prepared sheet pan. You should have about 35 meatballs. Place the broccoli on a second rimmed baking sheet and toss with the olive oil and the remaining 1 teaspoon of salt. Roast, swapping rack positions half way through, until meatballs are cooked through and broccoli is tender, 20-25 minutes.

  3. Make the teriyaki sauce. In a small saucepan, combine the soy sauce, 1/2 cup water, honey, garlic, ginger, chili paste, and lime juice. Bring to a boil, then reduce the heat to medium-low. Simmer, stirring frequently, until slightly thickened and foamy, about 10 minutes. Let cool slightly.

  4. Divide the meatballs and broccoli between 6 plates. Pour the sauce over the meatballs and broccoli and sprinkle with chopped cilantro. Serve.