Cooking with Fire: Teriyaki meatballs with the Rosemont Fire Department

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.

  1. Preheat the oven to 500 degrees.
  2. Mince the garlic and thinly slice the scallions and separate the white and green portions.
  3. 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.
  4. Form the mixture into 1 inch balls and place in the oven to brown.
  5. 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.
  6. Rinse the rice with water. Add to a pot with 1.5 cups of water and a pinch of salt. Bring to boil.
  7. Cover the pot with a lid and reduce the heat to low for 12 minutes.
  8. In a large sauce pan, heat the oil and add the remaining ginger, garlic, and white portions of scallions to sauté.
  9. 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.
  10. Once heated, add the meatballs to the sauce.
  11. Bonus ingredients: In a small bowl, mix the mayonnaise and the remaining sriracha. Season with salt and pepper.
  12. 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.

Cooking with FireRecipesFood and DrinkRosemont