A delightfully simple and satisfying dish, Teriyaki Meatballs and Rice Skillet brings sticky-sweet meatballs simmered in a rich teriyaki glaze together with fluffy rice, all cooked in a single pan. This balanced, flavorful dinner is perfect for busy weeknights and impressive enough for guests.
Teriyaki Meatballs & Rice Skillet
A delightfully simple and satisfying dish, Teriyaki Meatballs and Rice Skillet brings sticky-sweet meatballs simmered in a rich teriyaki glaze together with fluffy rice, all cooked in a single pan. This balanced, flavorful dinner is perfect for busy weeknights and impressive enough for guests.
Ingredients
- 1 lb ground beef or pork lean
- 1/4 cup panko breadcrumbs
- 1 large egg lightly beaten
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 1 tbsp low-sodium soy sauce
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 cup water or chicken broth for sauce
- 1 cup uncooked jasmine rice rinsed
- 2 cups water or chicken broth for rice
- Green onions sliced
- Sesame seeds
Instructions
- In a medium bowl, combine ground meat, panko breadcrumbs, egg, 1 tsp garlic powder, 1/2 tsp ginger powder, 1 tbsp soy sauce, and black pepper. Mix gently until just combined, then form into approximately 16-18 one-inch meatballs.
- Heat vegetable oil in a large oven-safe skillet or deep pan over medium-high heat. Add meatballs and brown on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside, leaving any drippings in the pan.
- In a small bowl, whisk together the remaining 1/4 cup soy sauce, brown sugar, rice vinegar, cornstarch, and 1 cup water/broth until smooth to create the teriyaki glaze.
- Add the rinsed jasmine rice to the skillet with any drippings. Pour in the remaining 2 cups of water or chicken broth. Bring to a gentle simmer.
- Carefully place the browned meatballs back into the skillet on top of the rice. Pour the prepared teriyaki glaze evenly over the meatballs and rice.
- Bring the liquid to a gentle simmer again, then reduce the heat to low, cover the skillet tightly, and cook for 18-20 minutes, or until the rice is tender and all liquid is absorbed.
- Remove the skillet from heat and let it stand, covered, for 5 minutes. Fluff the rice gently with a fork. Garnish with sliced green onions and sesame seeds, if desired, and serve hot.
Notes
For an extra boost of nutrition, feel free to add frozen peas or chopped broccoli florets to the pan during the last 10 minutes of cooking. Serve with a sprinkle of toasted sesame seeds and thinly sliced green onions for garnish. Leftovers store well in an airtight container for up to 3 days.
