Skip to main content

Teriyaki Glazed Meatballs with Green Beans and Rice


Is there anything more adaptable than a meatball? Italian style surrounded by tomato sauce, Swedish bathed in gravy, and these delicious bites glazed in teriyaki sauce. And the best pairing for anything teriyaki? Fried rice, of course. Feel free to add whatever vegetable you have on hand and beef up the recipe with an egg if you wish. I think asparagus might be a lovely twist. I like to add a sprinkling of red chili flakes at the end for an extra kick, but this meal is delicious as is. Enjoy!


1/2 cup jasmine rice

1 1/4 cup water

2 large cloves of garlic, minced

1/2 pound of green beans, sliced into thirds

12 ounces ground beef

1/3 cup panko bread crumbs

1 bunch scallions, sliced

1 egg

1/4 cup teriyaki sauce

salt, pepper, oil


Preheat oven to 450 degrees F.

In a medium saucepan, add the rice, pinch of salt and 1 1/4 cups water. Bring to a boil, cover, and reduce to a simmer. Cook for fifteen minutes or until the rice is tender and all the water is absorbed; set aside.

Meanwhile, in a medium bowl combine the ground beef, panko bread crumbs, 1 beaten egg, 1 minced garlic clove,  2 tablespoons scallions, 1 teaspoon salt and pepper to taste. Mix together to combine. Divide the mixture into  8 equal portions and shape into meatballs. Place on a rimmed baking sheet. Bake meatballs in the oven for 10 to 12 minutes. Remove from the oven and place into a bowl with the teriyaki sauce. Stir to coat and cover to keep warm.

Heat one tablespoon of oil over a pan over medium high heat. Add the green beans and cook for 4 minutes or until tender. Add the rice, remaining scallions and other minced garlic clove and 1 more tablespoon of oil. Cook, crisping the rice, about 4 minutes. Season with salt a pepper. Remove from the heat and serve with teriyaki meatballs. Enjoy!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al