Move over spaghetti and meatballs! These zesty little morsels with ginger, scallions and our sweet Teriyaki are taking over. This one is gonna become part of your weekly rotation this fall. It takes under an hour and you can even make the meatballs ahead of time, see our tip at the end.
What you Need:
1 can coconut milk
1 cup rice
2 bunches baby broccolini
For the meatballs:
1 1-inch piece ginger, peeled
2 garlic cloves, peeled
1 bunch scallions, thinly sliced crosswise, light and dark green separated
1 large egg
4 tablespoons Tessemae’s Teriyaki
1 pound ground beef chuck (80/20)
What to Do:
- Bring the coconut milk and 1/2 cup water to a boil. Stir in the rice and season with salt. Reduce to a simmer, cover, and cook on low until the rice is tender and the liquid is absorbed. About 20 minutes.
- Grate the zucchini very finely, on the smallest side of a box grater or using a micro plane. You need 1 cup total. Place in a double layer of paper towel and squeeze dry. Grate the ginger and garlic.
- In a mixing bowl, stir together the zucchini, ginger, garlic, white and light green part of scallions, egg, Teriyaki, 1 teaspoon salt and 1⁄2 teaspoon pepper. Add the beef and mix until combine (hands work best!).
- Heat your broiler to high and line a sheet pan with foil. Form the beef mixture into about 24 balls, using a heaping tablespoon for each. Place on the sheet pan and broil until browned, about 5 minutes. Turn over with tongs, and continue to broil until cooked through, about 5 minutes more.
- While the meatballs cook, steam the broccolini. Serve the meatballs over the rice, with the broccolini, scallion greens and more Teriyaki.
Tip: Refrigerate the meatballs, on the sheet tray, up to 1 day. Or to freeze: Place the entire sheet pan with meatballs in the freezer. Freeze until the meatballs are firm, then transfer to a plastic bag. Keep frozen up to 2 months.