Juicy meatballs glazed in a homemade teriyaki sauce served over fragrant coconut rice for a flavorful and satisfying meal.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 lb ground chicken or turkey
1/2 cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1 tbsp ginger, grated
1/4 cup green onions, chopped
1 cup jasmine rice
1 cup coconut milk
1 cup water
1/4 cup soy sauce
3 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp water
Sesame seeds and sliced green onions for garnish
Instructions
1. Prepare the Crust:
In a bowl, mix ground chicken, panko, egg, garlic, ginger, and green onions. Form into 1-inch meatballs.
Cook meatballs in a skillet over medium heat until browned and cooked through, about 10-12 minutes.
Meanwhile, rinse rice and combine with coconut milk and water in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Let stand covered for 5 minutes.
In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Bring to a simmer.
Mix cornstarch with 2 tbsp water and stir into the sauce. Cook until thickened, about 2 minutes.
Toss cooked meatballs in the teriyaki sauce. Serve over coconut rice, garnished with sesame seeds and green onions.