Simple Recipes for Every Day
Baked Teriyaki Meatballs with Roasted Broccoli
- Serves: 6
- Prep Time: 20 min
- Cook Time: 25 min
Ingredients
- 2 lbs ground pork
- 4 eggs
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1 cup panko bread crumbs
- 3 scallions light and dark parts, thinly sliced
- 2 tsp salt, divided
- 1 lb broccoli, cut into florets
- 2 tbsp olive oil
- cilantro, chopped, optional
Teriyaki Sauce
- ¾ cup low sodium soy sauce
- ⅓ cup honey
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp chili paste
- ¼ cup fresh lime juice
Method
* This recipe makes 35 (golf ball) sized meatballs.
- Heat oven to 400° F. In a stand mixer or using your hands, mixture ground pork, eggs, ginger, garlic, panko, scallions and 1 tsp salt until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 35 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to an oiled, rimmed baking sheet.
- Place the broccoli on another rimmed baking sheet, drizzle the olive oil over the broccoli and toss with remaining teaspoon of salt.
- Bake in the oven for 20-25 minutes, rotating the broccoli and meatball pans half way through.
- Bring the soy sauce, honey, garlic, ginger, chili paste and lime juice to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes. Let cool.
- Once the sauce has cooled a bit, pour it over the meatballs and roasted broccoli. Sprinkle with chopped cilantro and serve.
** Teriyaki sauce can be made 1 day ahead. Cover and chill. Meatballs can be formed 1 days ahead. Cover with plastic wrap on a rimmed baking sheet and chill.