Teriyaki Pork Meatballs and Garlic Butter Rice
with Roasted Sesame Seeds, Tenderstem® Broccoli and Sambal
- Wheat
- Cereals containing gluten
- Soya
- Sesame
- Soya
- May contain traces of allergens
- Pecan Nuts
- Almonds
- Walnuts
- Peanut
- Pistachio nuts
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- Cashew nuts
- Nuts
Teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled. Here, we're using it to glaze meatballs in a different take on a classic stir-fry inspired by the flavours of pork teriyaki.
Ingredients
3 unit(s)
Garlic Clove
150 grams
Jasmine Rice
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
240 grams
British Pork Mince
80 grams
Tenderstem® Broccoli
1 unit(s)
Carrot
100 grams
Teriyaki Sauce
(Contains: Soya May be present: Soya)
15 grams
Sambal Paste
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
2 tbsp
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
Once melted, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, in a large bowl, combine the breadcrumbs, soy sauce and remaining garlic, then add the pork mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, halve any thick broccoli stems lengthways.
Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.
Heat a drizzle of oil in large frying pan on medium-high heat. Once hot, add the Tenderstem® and carrot. Stir-fry until lightly charred, 2-3 mins.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 3-4 mins more.
When the veg is tender, stir in the teriyaki, sambal and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 3-4 mins.
Make kid friendly: If you’re cooking for kids that don't like spice, omit the sambal from the sauce and just drizzle it over at the end for the adults.
Add the cooked meatballs to the pan. Toss to coat in the sauce, 1 min.
Add a splash more water if it's a little dry.
Fluff up the rice with a fork and share between your bowls. Top with your teriyaki meatballs and veg.
Sprinkle over the sesame seeds to finish for anyone that wants them (and drizzle over the sambal for anyone that wants it if you didn't add it to the sauce).
