We’re giving meatballs an Asian twist with homemade teriyaki sauce. Made with soy, ginger, and a touch of honey for sweetness, it’s a major upgrade from the bottle. We’re serving this delicious dish over rice and adding a refreshing cabbage slaw for crunch!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Red Cabbage, shredded
Hoisin Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Sesame/Sésame, Mustard/Moutarde)
Prep: Preheat the oven to 400°F. In a small pot, bring 11⁄2 cups water to a boil with a pinch of salt. Wash and dry all produce. Thinly slice the green onions, keeping the whites and greens separate. Peel and mince the ginger.
Cook the rice: Once the water is boiling, add the rice, cover, and reduce to a simmer for 15 minutes. Remove from the heat and let steam until the rest of the meal is ready.
Make the cabbage slaw: In a large bowl, combine the cabbage, carrot, ginger, rice vinegar, and 2 tbsp soy sauce (DO: Measure out.) Set aside to marinate.
Form and cook the meatballs: In a medium bowl, combine the ground beef, green onion whites, panko and a pinch of salt and pepper. Form the mixture into golf ball-sized meatballs and place on a lightly oiled baking sheet. Bake for 13-15 minutes, until cooked through. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)
Make the teriyaki sauce: In a small bowl, stir cornstarch with 1/2 cup water to make a slurry. Heat a small pan over medium heat. Whisk in the remaining soy sauce, honey and hoisin. When the mixture begins to bubble, whisk the slurry into the pan and cook until thickened, about 30 sec.
Finish and serve: Fluff the rice with a fork. Toss the meatballs into the teriyaki sauce and serve over the rice with a side of cabbage slaw. Sprinkle with green onions and enjoy!