Sheet pan teriyaki meatballs and broccoli
Gingery beef meatballs and charred broccoli roast side by side, then get tossed in a glossy homemade teriyaki sauce.
- 45 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.68 a serving
- 570 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 cup long-grain white rice
- 1 lb 85/15 ground beef
- ⅓ cup panko breadcrumbs
- 1 large egg
- 3 stalks green onions, sliced, divided
- 3 cloves garlic, minced, divided
- 1 tbsp fresh ginger, grated, divided
- 1 broccoli, cut into florets
- 1 tsp sesame seeds (optional)
From your pantry
- 1¾ cups water, divided
- ¾ tsp salt, divided
- 1 tbsp vegetable oil
- ⅓ cup soy sauce
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
Each serving has about 570 calories, 31 g protein, 61 g carbs and 23 g fat, and costs about $2.68 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No 85/15 ground beef? 90/10 ground beef works.
- No green onions? Chives work.
- No broccoli? Frozen broccoli works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. the rice in a strainer until the water runs mostly clear.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Put the rice, 1½ cups water and ¼ teaspoon salt in a and over high.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook 18 minutes. Let it sit covered off the heat.
Low heatTimer: 18 min
Mix the beef, panko, egg, half the green onions, 1 clove of the garlic, 1 teaspoon ginger and ½ teaspoon salt with your hands, and roll into 16 to 20 balls.
Dolly’s tip: Wet your hands with cold water and the mixture won’t stick.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Set the meatballs on one half of a large . the broccoli with the oil and of salt on the other half.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
15 to 18 minutes, until the meatballs read 160°F and the broccoli is at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 16 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
While they roast, the soy sauce, brown sugar, vinegar, cornstarch, remaining ¼ cup water, garlic and ginger in a small .
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring the sauce over medium, stirring, and cook 1 to 2 minutes, until thick and glossy.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 1 min 30 sec
Dolly’s tip: It goes from thin to thick fast once it bubbles. Keep stirring and pull it off when it coats a spoon.Pour the sauce over the meatballs and broccoli on the pan and to coat.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Fluff the rice, spoon the meatballs and broccoli over it, and finish with the rest of the green onions and sesame seeds.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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