Teriyaki Meatballs with Sauteed Vegetables
Beef meatballs are glazed with a sweet and savory teriyaki sauce and paired with sautéed broccoli and mushrooms, all served on a bed of fragrant jasmine rice.
Servings
Produce
Garlic (Organic)
2 1 Clove
Ginger Root
1 0.5 oz
Cremini mushrooms
6 3 oz
Broccoli (Organic)
8 4 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Ground Beef
1 0.5 lb
Panko
1/3 0.165 cup
Jasmine Rice
1 0.5 cup
Pantry items
Egg
1 0.5 Whole
Cornstarch
3 1.5 teaspoon
Tamari
1 0.5 teaspoon
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Teriyaki Sauce
Tamari
1/4 0.125 cup
Brown sugar, dark
1/4 0.125 cup
Honey
1 0.5 tablespoon
Ground ginger
1/2 0.25 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Prep ahead (optional)
a. Chop broccoli into small bite-sized florets; ¼” dice stems. b. Compost tough cremini mushroom stems; ¼” slice caps. c. Mince red onion. d. Peel and grate or very finely mince ginger. e. Mince garlic (divided).
Instructions
1
Prep:
a. Preheat oven to 425º. Prep a large baking sheet with olive oil, parchment paper, or foil.
2
Cook jasmine rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person plan); cover and bring to a boil.
b. Stir in jasmine rice; cover and reduce heat to medium-low. Cook 15 minutes. Turn off heat and steam covered until tender, 5-10 minutes.
3
Cook meatballs:
a. In large bowl, add 1 egg; whisk vigorously. Add ground beef, panko, 1 tsp tamari or soy sauce, 1 garlic clove (mince), ginger (peel & grate or very finely mince), and red onion (mince). Using your hands, mix thoroughly.
b. Form 1” meatballs. Place on baking pan and add to oven until cooked through, about 15 minutes.
4
Meanwhile, cook teriyaki sauce:
a. In small bowl, stir together 1 tbsp cornstarch and 1 tbsp water.
b. In small saucepan over medium-high heat, add teriyaki sauce base and 1 cup water. Cover and bring to a low boil.
c. Whisk or stir in cornstarch mix. Reduce heat to low and cook uncovered until thickened, about 5-7 minutes.
5
Saute vegetables:
a. In medium sauté pan over medium high heat, add 2 tsp olive oil. Add remaining garlic clove (mince) and broccoli stems (¼” dice). Cook until garlic is fragrant but not browned, about 1-2 minutes.
b. Add cremini mushrooms (compost tough stems, ¼” slice caps) and broccoli florets (chop bite-sized). Stir-fry until caramelized and broccoli is just fork-tender, about 3 minutes.
6
Serve:
a. Divide jasmine rice among plates or bowls.
b. Top with a spoonful of vegetables, followed by meatballs.
c. Spoon teriyaki sauce over meatballs. Dig in!
Chef's notes
If your family limits red meat, these meatballs are just as delicious when made with ground pork or chicken. For vegetarians, the teriyaki sauce is a natural fit for sauteed cubes of extra-firm tofu.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX