Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
Teriyaki meatball rice bowls come together in 30 minutes flat for a tasty twist on a classic dish
I have always loved meatballs, but I'm not one of those people who thinks they deserve to be devoured only with spaghetti. These teriyaki meatballs are super simple to make and taste great over rice.
Now, if you think these meatballs will take forever to make, you're wrong. All it takes is 30 minutes of your time, and you'll be rewarded with the most delicious weeknight meal ever, spaghetti not included.
Heat the oven to 400 degrees F, and line a large, rimmed baking sheet with parchment paper.
To a large bowl, add the ground beef, ground pork, panko breadcrumbs, garlic, eggs, scallions, spinach, cilantro, soy sauce, sesame oil, Sriracha sauce and grated ginger. Using your hands, mix all together until well combined.
Roll into 1-1/2-inch size meatballs, and place onto the prepared baking sheet. Once all the balls are rolled, bake for about 10 minutes or until fully cooked.
Meanwhile, make the sauce.
Remove the meatballs from the oven, and set them aside.
Toss the meatballs in the hot sauce, sprinkle in sesame seeds, and serve over rice.
For the sauce
In a bowl, whisk together all the ingredients until smooth.
Add to a large skillet, and set over medium-high heat. Bring to a boil, and once the sauce reaches desired thickness, remove it from the heat.