Teriyaki Meatballs

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SERVINGS
4
PREP TIME
15
MIN
COOK TIME
25
MIN
TOTAL TIME
40
MIN
DIFFICULTY
Easy
  • 1 LB. OF FARMER JOHN GROUND PORK
  • 2 TBSP. YELLOW ONION MINCED 
  • 1 SCALLION, SLICED 
  • 3 GARLIC CLOVES MINCED 
  • 1 EGG 
  • 2 TBSP. SOY SAUCE 
  • 1/2 CUP PLAIN PANKO BREADCRUMBS 
  • 3 GARLIC CLOVES MINCED
  • 1/4 CUP SOY SAUCE
  • 2 TBSP MAPLE SYRUP
  • 1 TBSP RICE VINEGAR
  • 1/2 TSP GINGER GRATED
  • 1 TBSP CORNSTARCH OR ARROWROOT
  • 2 CUPS RICE
  • 1 HEAD BROCCOLI ROASTED
  • SCALLIONS FOR GARNISH
  1. START BY COOKING THE RICE: ADD RICE TO A SAUCEPAN OVER THE STOVE AND COOK IT ACCORDING TO THE PACKAGE INSTRUCTIONS. AT THIS TIME, YOU SHOULD ALSO PREHEAT THE OVEN TO 400°F.
  2. ADD ALL MEATBALL INGREDIENTS TO A LARGE BOWL AND USE A SPOON OR YOUR HANDS TO MIX EVERYTHING TOGETHER. YOU WANT EVERYTHING TO BE COMBINED, BUT YOU DON’T WANT TO OVER-MIX IT. THEN, USE YOUR HANDS TO FORM THE MIXTURE INTO APPROXIMATELY 18 MEATBALLS, PLACING THEM DIRECTLY INTO AN OVEN-SAFE SKILLET.
  3. PAN FRY THE MEATBALLS FOR 3-5 MINUTES, OR UNTIL THEY’RE GOLDEN ON ALL SIDES. THEN, PLACE THE ENTIRE SKILLET INTO THE OVEN AND BAKE THE MEATBALLS FOR 15-20 MINUTES, OR UNTIL THEY’RE COOKED THROUGH.
  4. WHILE THE MEATBALLS ARE BAKING, MAKE THE SAUCE: WHISK SOY SAUCE, SYRUP, VINEGAR, GINGER, AND CORNSTARCH TOGETHER AND SET ASIDE.
  5. ONCE THE MEATBALLS ARE COOKED, REMOVE THEM FROM THE OVEN AND PLACE THE SKILLET ON THE STOVE OVER MEDIUM-LOW HEAT. ADD THE MINCED GARLIC TO THE SKILLET AND STIR FOR 1-2 MINUTES, THEN POUR THE SAUCE INTO THE SKILLET AND USE A SPOON TO STIR UNTIL THE MEATBALLS ARE COATED WITH SAUCE. THE SAUCE SHOULD THICKEN AND THAT’S A GOOD THING! IF IT SEEMS TOO THICK, ADD 1 TBSP WATER.
  6. SERVE THE MEATBALLS OVER RICE WITH A SIDE OF BROCCOLI AND ENJOY!
INSPIRATION: THE ALMOND EATER