Teriyaki Beef Meatballs with Jasmine Rice
Juicy homemade beef meatballs cooked in a sweet and savory teriyaki sauce and served over fluffy jasmine rice. The meatballs are browned in a pan, then coated in a glossy homemade teriyaki sauce that soaks perfectly into the rice.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 cup jasmine rice
- ½ cups water
- ¼ tsp salt
- 1 pound ground beef
- ¼ cup breadcrumbs
- 1 egg
- 2 tbsp milk
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tsp grated ginger
- 1 clove garlic, minced
- ½ cup water
- 1 tsp cornstarch
- 1 tsp water
Instructions
- 1
Place 1 cup of jasmine rice into a small saucepan.
- 2
Rinse the rice by adding water, gently swirling the rice with your fingers, and draining the cloudy water. Repeat this 2–3 times until the water looks mostly clear. This removes extra starch and keeps the rice fluffy.
- 3
Add 1½ cups of fresh water to the saucepan with the rinsed rice.
- 4
Add ¼ teaspoon salt if desired.
- 5
Place the saucepan on the stove and turn the heat to medium-high.
- 6
Allow the water to come to a gentle boil. You will see bubbles forming across the surface.
- 7
Once boiling, reduce the heat to low, cover the pot with a lid, and let the rice cook for 12–15 minutes.
- 8
Do not open the lid while it cooks because the steam helps the rice cook evenly.
- 9
After the time is finished, turn off the heat and allow the rice to sit covered for 5 minutes.
- 10
Fluff the rice gently with a fork so the grains separate. Set aside.
- 11
Place 1 pound of ground beef into a medium mixing bowl.
- 12
Add ¼ cup breadcrumbs to help the meatballs hold their shape.
- 13
Crack 1 egg into the bowl. The egg helps bind everything together.
- 14
Add 2 tablespoons milk to keep the meatballs moist.
- 15
Add the minced garlic, salt, and black pepper.
- 16
Use your hands or a spoon to gently mix everything together until evenly combined.
- 17
Do not overmix the meat, because that can make the meatballs tough.
- 18
Scoop about 1 to 1½ tablespoons of the mixture into your hand.
- 19
Roll the mixture gently between your palms to form a round ball.
- 20
Continue rolling until all the meat mixture is used.
- 21
You should have 12–14 meatballs, depending on size.
- 22
Place a large skillet on the stove.
- 23
Add 1 tablespoon of cooking oil and turn the heat to medium.
- 24
Once the oil is warm, carefully place the meatballs into the skillet.
- 25
Leave a little space between each meatball so they cook evenly.
- 26
Cook the meatballs for about 3–4 minutes on one side until the bottom becomes browned.
- 27
Use tongs or a spoon to gently roll the meatballs so another side cooks.
- 28
Continue turning them every few minutes until all sides are browned and the meatballs are fully cooked.
- 29
This should take about 10 minutes total.
- 30
In a small bowl, combine the soy sauce, brown sugar, honey, ginger, garlic, and ½ cup water.
- 31
Stir well until the sugar begins to dissolve.
- 32
In a separate small cup, mix 1 teaspoon cornstarch with 1 teaspoon water.
- 33
Stir until it becomes a smooth liquid with no lumps.
- 34
This mixture will help thicken the teriyaki sauce.
- 35
Pour the teriyaki sauce mixture directly into the skillet with the cooked meatballs.
- 36
Turn the heat to medium-low.
- 37
Allow the sauce to gently simmer for 2–3 minutes.
- 38
Stir occasionally so the meatballs get coated.
- 39
Slowly add the cornstarch mixture while stirring the sauce.
- 40
Continue cooking for another 1–2 minutes until the sauce thickens and becomes glossy.
- 41
Spoon a generous portion of fluffy jasmine rice onto a plate.
- 42
Place 4–5 teriyaki meatballs on top of the rice.
- 43
Spoon some extra teriyaki sauce from the skillet over the meatballs and rice.
- 44
Serve immediately while hot.
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