Teriyaki glazed beef meatball bowl Recipe

A Japanese meatball with a light soy and citrus glaze. A favorite for the kids.

  • Preparation
    20mins
  • Cooking time
    25mins
  • Rest time
    15mins
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Ingredients

Pour people
  • For the meat
  • Minced beef : 1 kg
  • Panko breadcrumbs : 150 g
  • Whole egg(s) : 2 whole
  • Soy sauce : 2 Tbsp
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • For the sauce
  • Sesame oil : 15 ml
  • Light soy sauce : 100 ml
  • Orange juice : 130 ml
  • Brown sugar : 50 g
  • Water : 180 ml
  • To serve
  • Japanese sushi rice : 300 g
  • Water : 450 ml

Method

  • 1. FOR THE MEAT

    Heat oven to 220 degrees

    Mix all ingredients together in a bowl and form in to balls using your hands. Each meatball should weigh around 25-30g. Try keeping this even as it will impact the cooking time.
    Place them on a tray lined with parchment paper and bake in the oven for 15- 20 min.

  • 2. FOR THE SAUCE

    In a bowl, mix all ingredients together until the sugar has dissolved.
    When the meatballs have finished cooking, pour half of the Teriyaki sauce over them and place back in the oven to glaze.
    Keep the remaining for dipping.

  • 3. FOR THE RICE

    Give the rice a nice rinse under cold running water until the water begins to run clear.
    Drain the water and cover with the 450 ml of fresh water.
    Place this on a high heat, covered, until the pot begins to steam.
    Reduce the heat to a low simmer and leave to cook for 15 min then turn off the heat and leave to steam for another 15 min.

    Place the rice in a bowl, serve the glazed meatballs on top.

Chef's tip

«This is a great recipe for the young ones. Try adding some garlic to the meatballs and finish with spring onions for the older crowd.»

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