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http://budgetbytes.blogspot.co.uk/2012/01/teriyaki-meatball-bowls-789-recipe-132.html
teriyaki meatball bowls $7.89 recipe / $1.32
serving
I don't know what it is wit h me and meat balls lat ely... but here we go again!
These are ridiculously easy and when you serve t hem over a bowl of hot jasmine rice, t hey're pure
heaven. The ingredient list might look long, but don't let t hat scare you. They're EASY. Many of t he
ingredient s are just list ed t wice - once f or t he meat balls and t hen again f or t he glaze.
I used ground pork f or t his recipe but you could cert ainly use ground t urkey or chicken inst ead. The
bulk of t he f lavor comes in t he pot ent t eriyaki glaze t hat coat s t he meat balls. You can also make
t hese int o an appet izer by skewering t hem on a t oot hpick wit h a chunk of pineapple.
So, are y'all ready t o part y t eriyaki meat ball st yle? Let s get st art ed!

Tot al Recipe cost : $7.89
Servings Per Recipe: 6 (5 meat balls and 1 cup of rice each)
Cost per serving: $1.32
Prep t ime: 20 min. Cook t ime: 40 min. Tot al: 1 hr.



MEATBALL INGREDIENTS COST
1 lb. ground pork $3.50
1 large egg $0.23
1/2 cup plain
breadcrumbs
$0.17
1 clove garlic, minced $0.07
2 inches f resh ginger $0.52
1/2 t sp soy sauce $0.02
2 whole green onions $0.25
10-15 cranks f reshly
cracked black
pepper
$0.05
TERIYAKI GLAZE
INGREDIENTS
COST
1/2 cup soy sauce $0.48
1/2 cup brown sugar $0.12
1/2 cup wat er $0.00
1/2 Tbsp t oast ed
sesame oil
$0.28
1 Tbsp rice vinegar $0.04
2 inches f resh ginger $0.52
2 Tbsp corn st arch $0.12
1 Tbsp sesame
seeds
$0.17
RICE BOWL INGREDIENTS COST
2.5 cups dry jasmine
rice
$1.10
3.75 cups wat er $0.00
2 whole green onions $0.25
TOTAL $7.89
STEP 1: Preheat t he oven t o 400 degrees. Place t he ground pork in a large bowl. Peel t he ginger
and t hen grat e it using a small holed cheese grat er int o t he bowl. Mince t he garlic, slice t he green
onions, and add t hem t o t he bowl. Also add t he egg, breadcrumbs, soy sauce, and black pepper.
Mix t hese ingredient s really well unt il it is all evenly combined (clean hands work best ).
STEP 2: Cover a baking sheet wit h f oil. Roll t he meat ball mixt ure int o small balls, about one
t ablespoon each. You should yield about 30 meat balls. Place t he meat balls on t he baking sheet as
you roll t hem. Bake in t he preheat ed oven unt il golden brown (about 35-40 minut es).
STEP 3: While t he meat balls are in t he oven, begin cooking t he rice according t o t he package
direct ions: Place t he rice and wat er in a medium pot , cover, and bring t o a rapid boil over high heat .
As soon as it reaches a f ull boil, t urn t he heat down t o t he lowest set t ing. Allow t o simmer on low
f or 20 minut es, t hen t urn t he heat of f and let t he rice rest , undist urbed, unt il t he rest of t he meal is
complet e. The rice will cont inue t o st eam even af t er t he heat is t urned of f , so don't remove t he lid.
STEP 4: While t he meat balls are in t he oven, also prepare t he t eriyaki glaze. In a medium pot
combine t he soy sauce, wat er, brown sugar, rice vinegar, and sesame oil. Peel and grat e t he ginger
int o t he pot . Heat over a low f lame unt il t he brown sugar is dissolved (just a f ew minut es).
STEP 5: Dissolve t he cornst arch in just enough wat er t o make it pourable. Pour it int o t he pot wit h
t he glaze ingredient s. Turn t he heat up t o medium high, st ir and cook unt il t hickened. It should
t hicken as soon as it begins t o simmer. Once t hickened, add t he sesame seeds.
STEP 6: When t he meat balls come out of t he oven, t ransf er t hem f rom t he baking sheet int o t he
pot wit h t he glaze. St ir t o coat . Fluf f t he rice wit h a f ork. Build t he bowls by placing one cup of rice
in a bowl, add f ive meat balls and a couple of spoons of ext ra t eriyaki glaze, t hen sprinkle a f ew
sliced green onions over t op.
Step By Step Photos
I used ground pork, which can be found in the meat department of most grocery stores. If you prefer
something leaner, you can use ground turkey or chicken. If you use a leaner meat, you may want to
make the teriyaki glaze before putting the meatballs in the oven so that you can brush some over
top. This will help keep them moist as they bake. Just make sure to aliquot some off for brushing on
the raw meat so that the whole batch of glaze doesn't get contaminated with raw meat-ness.
Place the ground pork in a large bowl and add the breadcrumbs, egg, soy sauce, freshly ground
black pepper, minced garlic, sliced green onions, and peeled and grated ginger. I just use a
vegetable peeler and cheese grater (small holes) to peel and grate the ginger. Oh, and go ahead
and begin preheating the oven to 400 degrees.
Mix everything up really really well. There's really no way to mix it as well as just getting your hands
in there and squishing it about. So, just go for it.
Shape the meat mixture into balls, about 1 tablespoon each (or just slightly smaller than a ping-pong
ball). Place the balls on a baking sheet covered with foil. I elevated mine on a two wire cooling racks
in hopes that all of the fat would drip down as they baked. Not much dripped off, so the effort was
kind of wasted. Bake in the preheated, 400 degree oven until they are golden brown. Depending on
your oven, this will take about 35-40 minutes.
While the meatballs are cooking, begin making the rice according to the package directions. It
should be ready right about when the meatballs are done. Also begin making the glaze. In a medium
pot combine the soy sauce, water, brown sugar, sesame oil, and rice vinegar. Peel and grate the
ginger into the pot.
Heat the mixture over low heat, while stirring, until the brown sugar is dissolved (just a few minutes).
In a small bowl, dissolve the corn starch in just enough water to make it pourable. Pour the
cornstarch slurry into the pot, increase the heat to medium high, stir and cook until thickened (a few
more minutes). The mixture should begin to thicken as soon as it reaches a simmer.
Once it's thickened, turn off the heat and stir in the sesame seeds.
And now you have a beautifully thick teriyaki glaze that will rival anything you can buy in a bottle.
...although if this part scares you, go ahead and buy a bottle of pre-made glaze :)
When the meatballs are golden brown in color, remove them from the oven. Since they're not very
large, you can be sure the insides are fully cooked after being in a 400 degree oven for over 30
minutes.
Transfer the meatballs into the pot with the glaze...
Give them a gentle stir to coat in the teriyaki glaze. The rice should be about done as well, so fluff it
up with a fork.
Build the bowls by placing a cup of jasmine rice in the bottom of a bowl, placing five meatballs on
top, spooning a little of the extra sauce over top, and then sprinkling a few sliced green onions on
top.
Or, you can serve them as an appetizer with some toothpicks and maybe even a chunk of pineapple
with each one. YUM!