"Sometimes I wonder about my life. I lead a small life - well, valuable, but small - and sometimes I wonder, do I do it because I like it, or because I haven't been brave?" - Kathleen Kelly (You've Got Mail)

Tuesday, March 13, 2012

Teriyaki Meatball Bowls

Yum, yum, YUM! This dish was so good! I pinned it awhile back and finally got around to making it. The recipe originally came from an awesome blog called Budget Bytes. I've made several of her dishes and they never disappoint. I made a few minor changes, but followed the recipe for the most part. And don't be intimidated by the long list of ingredients! This was relatively easy to make. I would've never thought you could have meatballs with Asian food but this totally works!

Teriyaki Meatball Bowls

Meatball Ingredients:
1 lb. ground turkey, chicken or pork (I used turkey)
1 egg
1/2 c. plaid breadcrumbs (I used whole wheat)
2 garlic cloves, minced
2 inches fresh ginger, peeled and minced*
1 tbsp. soy sauce
2 green onions, sliced
Black pepper to taste

Glaze Ingredients:
1/2 c. low sodium soy sauce
1/2 c. brown sugar
1/2 c. water
2 inches fresh ginger, peeled and minced*
1 clove garlic, minced
2 tbsp. corn starch
1/4 c. cold water
1 tbsp. sesame seeds

Rice Bowl Ingredients:
2 c. long grain brown rice (the original recipe calls for jasmine rice)
4 c. water
1 tsp. salt
2 green onions, sliced

Preheat oven to 400 degrees and cover a cookie sheet in foil and set aside. Place the meat in a mixing bowl and add the remaining seven ingredients. Mix until well combined. Using your hands works best! Roll into 1 inch balls and place on the prepared sheet as you go. You should get about 30 meatballs. Bake in the preheated oven for 30-35 minutes, until fully cooked.

While the meatballs are in the oven, prepare the rice according to package directions; place rice, water and salt in a large pot with a lid. Bring to a boil and then reduce to a simmer. Cover and simmer 45 minutes, or until all the water is absorbed and rice is fluffy.

While the meatballs and rice are cooking, prepare the glaze. In a medium saucepan, combine the soy sauce, brown sugar and water. Stir over low heat just until brown sugar has dissolved. Stir in the ginger and garlic and turn to med/high heat and bring to a bubble. Dissolve the corn starch in the cold water and stir into the soy mixture until thickened. Stir in the sesame seeds.

When the meatballs are cooked, remove them from the pan and place them in the saucepan with the glaze. Stir to coat. To build the bowls, place 1 cup of rice in a bowl, top with 5 meatballs and drizzle with some glaze. Sprinkle with green onions and serve immediately. Makes 6 bowls.

*I found the easiest way to "mince" ginger is by using the small holes of a cheese grater. This works great for garlic cloves too!

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