Teriyaki Meatballs over Steamed Rice with Roasted Broccoli

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Teriyaki Glazed Meatballs

1. In a large bowl, combine ⅓ cup panko breadcrumbs with 3 tablespoons whole milk and let soak for 2 minutes, then add 1 pound ground beef, ½ pound ground pork, 1 egg, 3 minced garlic cloves, 1 teaspoon grated fresh ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. 8 min
2. Mix the meatball mixture gently with your hands until just combined, then roll into 20 evenly-sized balls (about 1½ inches each) and place on a plate. 5 min
3. In a small bowl, whisk together ⅓ cup soy sauce, ¼ cup mirin, 2 tablespoons sake, 2 tablespoons honey, and 1 tablespoon brown sugar until the sugar dissolves; in a separate tiny bowl stir 1 teaspoon cornstarch into 2 tablespoons water. 4 min
4. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large oven-safe skillet over medium-high heat, add the meatballs in a single layer, and sear, turning every 2 minutes, until browned on all sides, about 8 minutes total. 8 min
5. Timing-sensitive step. Pour the soy-mirin mixture into the skillet with the seared meatballs, bring to a simmer over medium heat, then stir in the cornstarch slurry and cook, stirring gently, for 2–3 minutes until the sauce thickens and coats the meatballs. 4 min
6. Transfer the glazed meatballs to a serving dish and garnish with 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions (both optional). 2 min

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice under cold water, swirling until the water runs clear, then drain well. 3 min
2. Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan, bring to a boil over high heat, then immediately reduce heat to the lowest setting, cover tightly, and cook for 15 minutes. 17 min
3. Remove the saucepan from heat and let the rice steam, covered and undisturbed, for 10 minutes. 10 min
4. Uncover and fluff the rice with a fork before serving.

Roasted Broccoliside

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment or foil. 10 min
2. In a large bowl, toss 1¼ pounds broccoli florets with 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes (optional) until evenly coated. 4 min
3. Spread the broccoli in a single layer on the prepared baking sheet, cut sides down where possible, and roast at 425°F for 20–22 minutes until the edges are deeply caramelized and the stems are tender. 22 min
4. Transfer the roasted broccoli to a serving dish and squeeze the juice of ½ lemon over the top before serving.