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
1/4 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!