Teriyaki pork meatballs with rice
Teriyaki pork meatballs are tender bites of ground pork with ginger and green onion, glazed in a sticky soy and honey sauce. They sit on fluffy rice next to bright broccoli. Dinner is on the table in 35 minutes. The glaze is the star, and kids and adults alike tend to ask for seconds right away.
- 35 minTotal time
- 3Servings
- 680kcal / serving
- 34 gProtein
The science: why this works
Panko keeps meatballs tender
Panko soaks up juices from the pork as it cooks. It also gets in the way of the meat proteins bonding too tightly, so the meatballs stay soft instead of rubbery. Mix gently and just until combined.
Learn: Fat in burgers →Cornstarch makes the glaze sticky
Cornstarch swells and thickens when the sauce bubbles. In about 2 minutes the thin soy mixture turns into a glossy glaze that clings to the meatballs. Whisk it in cold first so it does not clump.
Learn: Thickening with cornstarch slurry →Browning and cooking through
Turning the meatballs often browns them evenly. Ground pork must reach 160°F (71°C) in the center, so cut one open to check there is no pink. A thermometer takes the guesswork out and protects you from dry, tough pork.
Learn: Pork doneness →Teriyaki pork meatballs with rice
35 minutes · 3 servings · Japanese · Main course
Ingredients
Makes 3 servings
- 400 gground pork
- 30 gpanko
- 3green onions, sliced
- 1 tbspgrated ginger
- 2 clovesgarlic, grated
- 4 tbspsoy sauce
- 2 tbsphoney
- 1 tspcornstarch
- 230 grice
- 500 mlwater
- 250 gbroccoli, cut into small florets
- 1 tbspvegetable oil
Method
Tips for the best result
- Wet your hands before rolling so the pork does not stick.
- Roll the meatballs the same size so they cook at the same speed.
- Whisk the sauce right before pouring, since cornstarch settles to the bottom.
Swaps
- Swap ground pork for ground chicken or turkey, and cook to 165°F (74°C).
- Swap honey for brown sugar for a deeper caramel taste.
- Swap broccoli for green beans or bok choy.
Storing and reheating
Keeps in the fridge for 3 to 4 days in a sealed container, and the meatballs freeze well for up to 3 months. Reheat until steaming hot, 165°F (74°C). Cool the rice quickly and refrigerate within 2 hours.
Teriyaki pork meatballs with rice: questions
How do I know when pork meatballs are cooked?
Ground pork meatballs are done at 160°F (71°C) in the center, with no pink inside. Cut the largest one open to check. They usually need 10 to 12 minutes in a medium pan.
Can I bake these meatballs instead of frying?
Yes, bake them at 400°F (200°C) for about 15 to 18 minutes until browned and cooked through. Toss them in the sauce at the end to glaze. Frying gives a bit more crust.
Why is my teriyaki sauce too thin?
The sauce is probably thin because it did not bubble long enough for the cornstarch to activate. Let it simmer for another minute while stirring. It thickens quickly once hot.
