Ingredients

The following ingredients have 4 Servings
  • 2 lbs ground pork
  • 4 eggs
  • 1 tbsp fresh ginger, grated
  • 4 garlic cloves, minced
  • 1 cup panko bread crumbs
  • 3 scallions light and dark parts, thinly sliced
  • 2 tsp salt, divided
  • 1 lb broccoli, cut into florets
  • 2 tbsp olive oil
  • cilantro, chopped, optional
  • ¾ cup low sodium soy sauce
  • ⅓ cup honey
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp chili paste
  • ¼ cup fresh lime juice

Instruction

  • * This recipe makes 35 (golf ball) sized meatballs
  • Heat oven to 400° F
  • In a stand mixer or using your hands, mixture ground pork, eggs, ginger, garlic, panko, scallions and 1 tsp salt until fully incorporated
  • Using a cookie scoop or heaping tablespoon, measure out roughly 35 meatballs
  • * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth
  • Transfer the meatballs to an oiled, rimmed baking sheet
  • Place the broccoli on another rimmed baking sheet, drizzle the olive oil over the broccoli and toss with remaining teaspoon of salt
  • Bake in the oven for 20-25 minutes, rotating the broccoli and meatball pans half way through.Bring the soy sauce, honey, garlic, ginger, chili paste and lime juice to a boil in a small saucepan
  • Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes
  • Let cool.Once the sauce has cooled a bit, pour it over the meatballs and roasted broccoli
  • Sprinkle with chopped cilantro and serve
  • ** Teriyaki sauce can be made 1 day ahead
  • Cover and chill
  • Meatballs can be formed 1 days ahead
  • Cover with plastic wrap on a rimmed baking sheet and chill.