Recipe: Teriyaki Glazed Meatballs with Steamed Rice

teriyaki glazed meatballs recipe 1
teriyaki glazed meatballs recipe 5
teriyaki glazed meatballs recipe 4
teriyaki glazed meatballs recipe 3
teriyaki glazed meatballs recipe 2

This recipe has become a bit of a regular in my repertoire over the last couple of months. I first spotted a recipe for Teriyaki Meatball Bowls on Budget Bytes ages ago, and after a little bit of adaptation I have perfected my own version. Despite having quite a lot of ingredients, most of it is store cupboard stuff that you’ll probably have kicking around anyway. It’s also relatively quick and easy to do, so is great for a weeknight dinner.

You Will Need (serves 2):

For the meatballs:

250g minced pork (or substitute for beef/turkey/quorn etc.)
1/2 egg
1 clove garlic, crushed
1 inch fresh ginger, grated
1/2 tsp soy sauce
1 spring onion, finely sliced
Salt and pepper

      For the glaze:

3 tbsp soy sauce
3 tbsp brown sugar
3 tbsp water
2 tbsp teriyaki sauce
1 tsp vegetable oil
2 tsp rice vinegar
1 inch fresh ginger, grated
2 tsp corn flour
2 tsp sesame seeds
      To serve:

120g rice
2 spring onions, sliced
1 carrot, cut in ribbons

Method:
1. Preheat the oven to 200°C. In a large bowl, mix together the minced pork, egg, garlic, grated ginger, soy sauce, sliced spring onion and a little bit of salt and pepper. Roll into small meatballs – this amount of mixture should make approximately 12.
2. Heat up a pan on the hob with a tiny drop of oil. Add the meatballs for 1-2 minutes to brown the outsides. Once they’ve browned all over, transfer to a baking tray lined with tin foil and put in the oven. They should take around 30 minutes to cook. Check them around half way through cooking and give them a shake to make sure they cook evenly.
3. Meanwhile, cook your rice according to the packet instructions. The lovely people from Littlewoods Online Shopping recently sent me this Tefal Mini Compact Steamer to test out, and it’s great for cooking rice. You just put in the right proportions of rice and water, and it does the rest for you – no worrying about it boiling over or having to remember to stir it, plus it lets you know once the rice is ready so you don’t have to time it yourself. I’m trying to eat healthily at the moment, so looking forward to steaming lots of different things in this!
4. Now it’s time to prepare the glaze. To same pan you used to brown the meatballs, add the soy sauce, teriyaki, brown sugar, water, oil, rice vinegar and grated ginger. Over a low heat, stir together the ingredients until the sugar has dissolved.
5. In a small ramekin, mix the corn flour with a little bit of water to make it pourable, and add it to the pan. Turn up the heat slightly and allow to simmer and thicken. You want the glaze to be quite thick and sticky but still saucy so you might need to add a little bit of extra water to keep it at the right consistency. Just before you’re ready to serve, add the sesame seeds to the glaze.
6. Once the meatballs are cooked, remove from the oven and add in to the pan to coat with the glaze. Add your rice to a plate and top with a handful of thinly sliced carrots – I use a vegetable peeler to easily cut them into ribbons. Add your meatballs and a spoonful of the glaze, and sprinkle with some sliced spring onions and a few more sesame seeds.

So tasty, and something a little bit different to the usual spaghetti and meatballs. Although the meatballs take a while to cook, all you need to do is shove them in the oven and forget about them while you make the sauce, so you’re not trying to juggle a hundred things at once. Definitely one of my new favourite recipes!

Gillian x

Gillian

Freelance social media and digital marketing consultant with a penchant for writing blog posts, drinking sickly sweet cocktails and exploring the cobbled streets of Edinburgh.

14 Comments

Leave a Reply

Your email address will not be published.