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Sweet & Sticky Teriyaki Meatballs piled on top of a really yummy broccoli fried rice.
Step aside regular ol’ meatballs because we’re about to spice up tonight’s dinner with these Asian inspired delights. They are crazy delicious and a healthy dinner recipe that looks a little like junk food. The kids will be fighting to get the last one!
Sweet & Sticky Teriyaki Meatballs
These Teriyaki meatballs can be on the table in 30 minutes, so if you’re stuck for what to make and frozen ground beef is calling you, you’ll be glad it did.
For some reason, it’s always the last thing left in the freezer the day before the next grocery shop. Not that I’m complaining (coz I’m always glad to see a trusty pack of ground beef in there). Mostly because it’s a super versatile ingredient and budget friendly. And a little goes a long way.
I have a couple of regular ground beef recipes which I tend to make on repeat, like these little beauties:
But to be super honest, they have been coming around a little too regularly. As in weekly. In the same order. So I thought I would take it up a notch and try out an Asian inspired version of this family favourite to serve with my new favorite obsession – broccoli fried rice.
Sticky Meatballs
These meatballs are sticky and sweet and the kids treat this dinner like it’s a take out. And it feels like it. Meatballs cooked the traditional way are a classic, yes, and delicious, also yes, but these something else entirely. This is one dinner that for whatever reason doesn’t feel like Clean eating. Don’t ask me why, but it doesn’t.
Meatballs with Broccoli
It’s a bit of a myth that Broccoli is one of ‘those’ vegetables that kids like. As in, all kids like. And you know what? Not all kids like broccoli. There. If your kid doesn’t like Broccoli, I hear you. But all kids can be taught to eat it.
In my experience, it’s all about the way it’s cooked.
If your little one (or big one) is kicking up a fuss about eating broccoli then try serving it up in a different way. For a fussy kid, a heaped pile of the green stuff on their plate is enough to send them into shock.
  Fussy Kid Tip: Broccoli can be cut up really fine and once added to casseroles, stir fries or soups, it virtually disappears. Even the most particular child will have a tough time picking out the pieces.
How To Make Sweet And Sticky Teriyaki Meatballs
Ingredients
- 500 g Ground Beef
- ¼ cup Spring onions
- 2¼ Crushed garlic
- ¼ cup Whole Wheat breadcrumbs
- 1 Egg
- salt & pepper
- 1 tsp Crushed ginger
- 1 tsp Paprika
- ¼ Cup Soy sauce or Tamari
- 2 tbsp Apple cider vinegar
- 2 tbsp Raw brown sugar or honey
Instructions
- Preheat oven to 400F / 180C
- To Make the Meatballs: Mix all meatball ingredients together until well combined. Using your hands, form the mix into walnut sized ,meatballs.I like to think that each meatball is about two bite. Heat a pan on the stove and add a little olive oil to prevent sticking. Fry your meatballs in two – three batches for around 5 minutes until lightly browned all over.I use a spoon to turn them over in the pan. Remove the meatballs from the pan and place them on an oven tray lined with baking paper.This recipe makes around 15 – 20 meatballs
- To make the Sauce: Add all sauce ingredients to the meatball pan (this saves on washing). Bring to the boil. Then pour over the tray of meatballs
- Pop the tray into the oven and bake for around 15 – 20 minutes until meatballs are cooked through and sauce has thickened
- Serve with rice and extra soy sauce (optional)
This is a fast and ridiculously delicious family weeknight meal which you should be able to get on the table within 30 minutes. Oh quick disclaimer here – I’m assuming the ground beef is defrosted. Because mine wasn’t and I had to wait another 11 min 48 seconds while it defrosted in the dreaded microwave (I still don’t like using it).
One last thing … and this is important …because you’re the cook, you get to lick the spoon.
Teriyaki Meatball Recipe
Sweet & Sticky Teriyaki Meatballs with Broccoli Fried Rice
Ingredients
- Meatballs
- 500 g Ground Beef
- ¼ cup Spring onions
- 2¼ Crushed garlic
- ¼ cup Whole Wheat breadcrumbs
- 1 Egg
- salt & pepper
- Teriyaki Sauce
- 1 tsp Crushed ginger
- 1 tsp Paprika
- ¼ Cup Soy sauce or Tamari
- 2 tbsp Apple cider vinegar
- 2 tbsp Raw brown sugar or honey
Instructions
- Preheat oven to 400F / 180C
- To Make the Meatballs: Mix all meatball ingredients together until well combined. Using your hands, form the mix into walnut sized ,meatballs. I like to think that each meatball is about two bite. Heat a pan on the stove and add a little olive oil to prevent sticking. Fry your meatballs in two – three batches for around 5 minutes until lightly browned all over. I use a spoon to turn them over in the pan. Remove the meatballs from the pan and place them on an oven tray lined with baking paper. This recipe makes around 15 – 20 meatballs
- To make the Sauce: Add all sauce ingredients to the meatball pan (this saves on washing). Bring to the boil. Then pour over the tray of meatballs
- Pop the tray into the oven and bake for around 15 – 20 minutes until meatballs are cooked through and sauce has thickened
- Serve with rice and extra soy sauce (optional)
