Simple Recipes for Every Day
Baked Teriyaki Meatballs with Roasted Broccoli
- 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
- 1/2 cup honey
- 3 garlic cloves, minced
- 2 tablespoon minced fresh ginger
- 2 tablespoon chili paste
- 3 tablespoons fresh lime juice (from 1 lime)
Method
Preheat the oven to 400°F with racks in the upper third and lower third positions. Grease a large rimmed sheet pan.
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.
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.
Divide the meatballs and broccoli between 6 plates. Pour the sauce over the meatballs and broccoli and sprinkle with chopped cilantro. Serve.