Teriyaki Meatball Bowls Food

TERIYAKI MEATBALL BOWLS

Steps:

• Preheat the oven to 400 degrees. Place the ground pork or chicken in a large bowl. To the bowl add the remaining meatball ingredients. Mix until just evenly combined.
• Cover a baking sheet with foil. With wet hands roll the meatball mixture into small balls, about one tablespoon each. Don't squeeze too tightly or the meatballs will become tough. The yield should be about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until cook through golden brown, about 30-35 minutes.
• In the meantime, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam after the heat is turned off, so don't remove the lid.
• While the meatballs are in the oven, prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, sesame oil and ginger. Heat over a low flame until the brown sugar is dissolved, just a few minutes.
• Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
• When the meatballs are done, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

CHICKEN TERIYAKI MEATBALLS

Steps:

• To make the meatballs-combine the chicken, panko, egg, scallion, cornstarch, shredded ginger, soy sauce, salt, and pepper in a large bowl and mix well.
• Cover and refrigerate for at least 15 minutes or up to 4 hours.
• Bring 2 quarts water and the sliced ginger to a boil in a pot over high heat.
• Decrease the heat to med-low to keep at a simmer.
• Using your wet hands rinsed under cold water, shape the chicken mixture into 20 equal meatballs.
• Transfer to a baking sheet.
• Carefully add the balls to the pot.
• Simmer until cooked through, about 6 minutes.
• While the balls are cooking, make the teriyaki sauce-bring the soy sauce, mirin, sugar, and rice vinegar to a boil in a medium saucepan over high heat.
• Boil until thickened and reduced to about 2/3 cup, about 5 minutes.
• Pour into a small bowl.
• Using a wire spider or sieve, remove the meatballs from the cooking liquid.
• Drain briefly on paper towels.
• Spoon the rice into serving bowls.
• Top with the meatballs and drizzle with the sauce.
• Sprinkle with minced scallion and serve hot.

TERIYAKI PORK MEATBALLS

Steps:

• Cook the noodles following pack instructions. Add 2 tbsp sunflower oil to a frying pan over a medium heat. Fry the meatballs for 3 mins or until golden brown all over. Lower the heat and cook for 6 mins more. Quarter the pak choi, raise the heat, add the pak choi and cook for 3 mins. Stir through the teriyaki sauce and toss everything together with the drained noodles. Divide between bowls and serve.

TERIYAKI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Mix ground beef, bread crumbs, soy sauce, brown sugar, garlic, and egg whites for meatballs together in a bowl until well combined. Form into 1-ounce balls. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Meanwhile prepare sauce: Combine pineapple, soy sauce, brown sugar, and pepper in a saucepan over medium heat. Bring to a boil, then reduce to a simmer.
• Mix cold water and cornstarch together in a small bowl; add to the sauce. Stir and simmer until desired thickness, 3 to 5 minutes. Add meatballs and cook until heated through, about 5 minutes.