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Baked Teriyaki Meatballs with Roasted Broccoli
Serves 4
Steps
- * This recipe makes 35 (golf ball) sized meatballs.
- Heat oven to 400° F. In a stand mixer or using your hands, mix all ingredients for the meatballs until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 35 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs along with the broccoli to 2 lightly oiled parchment-lined rimmed baking sheets.
- Bake in the oven for 20-25 minutes, rotating the pans half way through.
- Meanwhile, bring soy sauce, honey, garlic, ginger, chili paste and lime juice to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes. Let cool.
- Once the sauce has cooled and thickened a bit, pour it over the meatballs and roasted broccoli. Sprinkle with chopped cilantro and serve.
- ** Teriyaki sauce can be made 1 day ahead. Cover and chill. Meatballs can be formed 1 days ahead. Cover with plastic wrap on a rimmed baking sheet and chill.
Originally published at themodernproper.com. Reproduced for personal collection.
