Teriyaki Meatball Bowls

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  1 lbs Ground Pork

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

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  1 Egg, Whole, Large(44g)
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  0.5 cup Bread Crumbs, Dry, Plain
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  1 tsp Ginger, Fresh Root
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  0.5 tsp Soy Sauce, Low Sodium
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  2 Green Onion (Scallion)(30g)
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  0.5 cup Brown sugar
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  2 Garlic(6g)
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  1 cup 1 cup water ($0.00)
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  2 tbsp Cornstarch
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  1 cup Rice, Jasmine, White, Dry
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  2 cup 2 cups water ($0.00)
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  1 tbsp Sesame seeds
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  1 lbs Broccoli Florets, Frozen

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.