Teriyaki Beef Meatballs with Jasmine Rice

Step 1

Place 1 cup of jasmine rice into a small saucepan.

Step 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.

Step 3

Add 1½ cups of fresh water to the saucepan with the rinsed rice.

Step 4

Add ¼ teaspoon salt if desired.

Step 5

Place the saucepan on the stove and turn the heat to medium-high.

Step 6

Allow the water to come to a gentle boil. You will see bubbles forming across the surface.

Step 7

Once boiling, reduce the heat to low, cover the pot with a lid, and let the rice cook for 12–15 minutes.

Step 8

Do not open the lid while it cooks because the steam helps the rice cook evenly.

Step 9

After the time is finished, turn off the heat and allow the rice to sit covered for 5 minutes.

Step 10

Fluff the rice gently with a fork so the grains separate. Set aside.

Step 11

Place 1 pound of ground beef into a medium mixing bowl.

Step 12

Add ¼ cup breadcrumbs to help the meatballs hold their shape.

Step 13

Crack 1 egg into the bowl. The egg helps bind everything together.

Step 14

Add 2 tablespoons milk to keep the meatballs moist.

Step 15

Add the minced garlic, salt, and black pepper.

Step 16

Use your hands or a spoon to gently mix everything together until evenly combined.

Step 17

Do not overmix the meat, because that can make the meatballs tough.

Step 18

Scoop about 1 to 1½ tablespoons of the mixture into your hand.

Step 19

Roll the mixture gently between your palms to form a round ball.

Step 20

Continue rolling until all the meat mixture is used.

Step 21

You should have 12–14 meatballs, depending on size.

Step 22

Place a large skillet on the stove.

Step 23

Add 1 tablespoon of cooking oil and turn the heat to medium.

Step 24

Once the oil is warm, carefully place the meatballs into the skillet.

Step 25

Leave a little space between each meatball so they cook evenly.

Step 26

Cook the meatballs for about 3–4 minutes on one side until the bottom becomes browned.

Step 27

Use tongs or a spoon to gently roll the meatballs so another side cooks.

Step 28

Continue turning them every few minutes until all sides are browned and the meatballs are fully cooked.

Step 29

This should take about 10 minutes total.

Step 30

In a small bowl, combine the soy sauce, brown sugar, honey, ginger, garlic, and ½ cup water.

Step 31

Stir well until the sugar begins to dissolve.

Step 32

In a separate small cup, mix 1 teaspoon cornstarch with 1 teaspoon water.

Step 33

Stir until it becomes a smooth liquid with no lumps.

Step 34

This mixture will help thicken the teriyaki sauce.

Step 35

Pour the teriyaki sauce mixture directly into the skillet with the cooked meatballs.

Step 36

Turn the heat to medium-low.

Step 37

Allow the sauce to gently simmer for 2–3 minutes.

Step 38

Stir occasionally so the meatballs get coated.

Step 39

Slowly add the cornstarch mixture while stirring the sauce.

Step 40

Continue cooking for another 1–2 minutes until the sauce thickens and becomes glossy.

Step 41

Spoon a generous portion of fluffy jasmine rice onto a plate.

Step 42

Place 4–5 teriyaki meatballs on top of the rice.

Step 43

Spoon some extra teriyaki sauce from the skillet over the meatballs and rice.

Step 44

Serve immediately while hot.