Sticky-Sweet Jasmine Pork Meatballs in Teriyaki Glaze
Capture the essence of Japanese cuisine with these delightful Jasmine Pork Meatballs coated with homemade teriyaki sauce. Ground pork is mixed with onions, scallions, garlic, and soy sauce, and then rolled into delectable meatballs that are pan-fried for a crunchy exterior before being baked for per...
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Meanwhile, begin cooking the Jasmine rice as per the package instructions.
MEATBALLS
3
In a large bowl, combine the ground pork, finely chopped yellow onion, sliced scallion, minced garlic, soy sauce, and panko breadcrumbs. Mix everything together with a spoon or your hands, but be careful not to overwork the mixture.
4
With your hands, form the mixture into 18 equal-sized meatballs. Place these meatballs on an oiled, oven-safe skillet.
5
Pan-fry the meatballs for about 3-5 minutes on medium heat, until all sides are golden. Then, transfer the skillet into the preheated oven and bake for 15-20 minutes or until the meatballs are cooked through.
SAUCE
6
While the meatballs are baking, prepare the sauce. Whisk together the minced garlic, soy sauce, maple syrup, rice vinegar, grated ginger, and cornstarch in a bowl. Set aside.
7
Once the meatballs are baked, remove the skillet from the oven and set it on the stove over medium-low heat. Add the sauce mixture into the skillet and stir it well, ensuring all the meatballs are evenly coated. The sauce should thicken nicely forming a glaze over the meatballs.
FINISH WITH
8
Steam the broccoli florets until tender-crisp. Serve each plate with Jasmine rice, a portion of meatballs, and steamed broccoli. Garnish the dish with slices of scallions.