Cooking with Fire: Teriyaki meatballs with the Rosemont Fire Department
ROSEMONT, Ill. - This morning we're Cooking with Fire at the Rosemont Fire Department, making firefighter/EMS John Ollerer's Teriyaki Meatballs.
Teriyaki meatballs recipe
Ingredients:
Here's what you'll need:
- 1 lb ground beef
- 1 1/2 cups teriyaki sauce1 cup jasmine rice
- 4 scallions
- 2 cloves garlic
- 2 tablespoons ground ginger
- 1 teaspoon sesame oil
- 1/4 cup panko breadcrumbs
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 1/4 cup mayonnaise
- 1 tablespoon sesame seeds
- 2 tablespoons vegetable oil
- Kosher salt, to taste
- Black pepper, to taste
Instructions
How To Make It:
Step-by-step directions for making teriyaki meatballs.
- Preheat the oven to 500 degrees.
- Mince the garlic and thinly slice the scallions and separate the white and green portions.
- In a mixing bowl, combine ground beef, panko breadcrumbs, sesame oil, ½ soy sauce ,½ ground ginger, ½ scallions (whites and greens), ½ garlic, ½ sriracha, ¼ cup Teriyaki sauce and black pepper. Mix thoroughly.
- Form the mixture into 1 inch balls and place in the oven to brown.
- Once the meatballs are browned, reduce the oven heat to 400 and add broccoli with ½ oil, black pepper, and the remaining soy sauce for 15 minutes.
- Rinse the rice with water. Add to a pot with 1.5 cups of water and a pinch of salt. Bring to boil.
- Cover the pot with a lid and reduce the heat to low for 12 minutes.
- In a large sauce pan, heat the oil and add the remaining ginger, garlic, and white portions of scallions to sauté.
- Add the remaining teriyaki sauce to the pan, along with the remaining scallions, sesame oil, Sriracha, soy sauce and sesame seeds and reduce the heat to low.
- Once heated, add the meatballs to the sauce.
- Bonus ingredients: In a small bowl, mix the mayonnaise and the remaining sriracha. Season with salt and pepper.
- Serve meatballs and sauce over rice with roasted broccoli. Top with sriracha mayonnaise and garnish with sesame seeds and scallion greens.
The Source: This recipe was provided by Rosemont Firefighter/EMS John Ollerer.