Teriyaki Meatball Bowls

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  Ground Pork(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Egg, Whole, Large
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  Bread Crumbs, Dry, Plain(120g)
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  Garlic(60g)
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  Ginger, Fresh Root(5g)
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  Soy Sauce, Low Sodium(3g)
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  Green Onion (Scallion)
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  Soy Sauce, Low Sodium(120g)
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  Brown sugar(120g)
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  Ginger, Fresh Root(10g)
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  Garlic(120g)
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  1 cup water ($0.00)
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  Cornstarch(30g)
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  Rice, Jasmine, White, Dry(240g)
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  2 cups water ($0.00)
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  Green Onion (Scallion)
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  Sesame seeds(15g)
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  Broccoli(454g)

Instructions

1. 1Combine the ground pork, eggs, bread crumbs, garlic, ginger, soy sauce, and green onions in a bowl. Mix with your hands until evenly combined, then divide and shape the mixture into 16 meatballs.
2. 2Heat a large skillet over medium-high heat. Working in batches to avoid crowding, cook the meatballs for 8–10 minutes, turning occasionally, until golden brown on all sides and the internal temperature reaches 160°F.
3. 3Add the jasmine rice and water to a sauce pot with a lid. Bring to a boil over high heat, then reduce to low heat and simmer undisturbed for 15 minutes. Remove from heat, keep the lid on, and let sit for 5 minutes. Fluff with a fork.
4. 4While the rice cooks, combine the soy sauce, brown sugar, garlic, ginger, water, and cornstarch in a medium saucepan. Stir over medium heat for 5–7 minutes until the sauce simmers and thickens to a glossy consistency. Remove from heat.
5. 5Add the cooked meatballs to the teriyaki sauce and stir to coat evenly.
6. 6Cook the broccoli florets according to package instructions over medium-high heat, or leave frozen if meal prepping for later.
7. 7Divide the cooked rice evenly among 4 airtight containers. Top each with broccoli florets and 4 meatballs coated in sauce.
8. 8Garnish each bowl with sliced green onions and sesame seeds before serving or storing.