Sesame Teriyaki Beef Meatballs
with Tenderstem® Broccoli and Basmati Rice
- Cereals containing gluten
- Soya
- Sesame
- Nuts
- Peanut
- May contain traces of allergens
These Sesame Teriyaki Beef Meatballs are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
240 grams
British Beef Mince
80 grams
Tenderstem® Broccoli
1 unit(s)
Carrot
150 grams
Teriyaki Sauce
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt 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, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef 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 for 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.
Once the veg is tender, stir the teriyaki sauce and water for the sauce (see pantry for amount) into the pan, ensuring everything's well coated.
Add the cooked meatballs to the pan. Stir together and cook until the sauce has thickened slightly and everything's piping hot, 5-6 mins.
Taste and season with salt and pepper if needed. 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.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The teriyaki sauce divides opinion — many love its rich, sticky flavour, but a good number find it too sweet or too strong; using slightly less sauce is a practical way to balance the dish.
- Ease of prep: Rolling the meatballs adds some hands-on time, but the steps are straightforward; cooking the meatballs in an air fryer is a popular shortcut that saves oven time.
- Suggestions: Add honey to the meatball mixture if the sauce tastes too tart, and consider adding extra vegetables such as spring onions, peppers, or mange tout to bulk out the dish. Chopping the garlic instead of grating it gives a pleasant texture in the meatballs. If the sauce feels too salty, hold back on any additional seasoning as the teriyaki already adds plenty.
- Next-day meals: Meatballs and rice reheat reasonably well, though the vegetables can soften on the second day, so keep them separate if possible.
- Portions: The amount of rice is frequently noted as generous relative to the meatballs and veg; reducing the rice slightly and adding more broccoli or carrot would improve the balance for many.
