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Teriyaki Beef Meatball Bowls on a plate
Andrew Fowler

Teriyaki Beef Meatball Bowls

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1/2 small yellow onion finely grated
  • 1 large egg
  • 1/3 cup panko breadcrumbs
  • 1/4 tsp fine salt
  • 1 1/2 cups short-grain white rice rinsed and drained
  • 1 3/4 cups water plus 3 tbsp for vegetables
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup mirin
  • 1/4 cup drinking sake
  • 1 tbsp granulated sugar
  • 2 tsp grated fresh ginger
  • 2 large carrots peeled into wide ribbons
  • 8 oz snow peas strings removed
  • 1 tsp neutral oil

Method
 

  1. Heat oven to 425°F; line a sheet with parchment. Mix beef, grated onion, egg, panko, and salt; shape twenty equal meatballs on sheet.
  2. Boil rice and 1 3/4 cups water in a saucepan. Cover; cook on low 18 minutes. Rest covered off heat 10 minutes.
  3. Bake meatballs 14 to 17 minutes until browned and centers reach 160°F.
  4. Combine soy sauce, mirin, sake, sugar, and ginger in a small saucepan. Simmer uncovered 8 to 12 minutes until reduced to about 1/2 cup and lightly syrupy; watch closely near end.
  5. Heat oil in a skillet over medium-high. Add carrots, snow peas, and 3 tablespoons water; cover 2 minutes. Uncover; cook 1 minute until water evaporates.
  6. Toss meatballs with sauce. Divide rice and vegetables among four bowls; add five meatballs each and spoon over remaining glaze.