Homemade beef meatballs in a sweet sriracha glaze served with brown rice and roasted broccoli
Servings 5servings
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Ingredients
For the Rice:
2cupsBrown Rice, dry
4cups Water
For the Meatballs:
1lb.Lean Ground beef
1cupPanko bread crumbs
1Egg
1tbspFresh ginger, minced
2-3Garlic cloves, minced
1/2Red onion, finely diced
1tspSalt
1tspBlack pepper
For the Roasted Broccoli:
1- 1 1/2 lbs.Broccoli, cut into florets
3tbspOlive oil
1tspSalt
1tspPepper
For the Glaze:
1/4CupSoy sauce
2tbspSriracha
3tbspHoney
1tbspFresh ginger, minced
3tbspGarlic chili sauce
Limes and green onions, for garnish
Instructions
For the Rice:
In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.
For the Meatballs:
Preheat oven to 350 degrees F, line a cookie sheet with parchment paper, set aside. In a large mixing bowl combine the ground beef, breadcrumbs, egg, red onion, ginger, garlic, salt, and pepper. Using a portion scoop or measuring spoon, scoop about 1 oz. portions, roll into balls. You will get roughly 20, 1 oz. meatballs.
Transfer to the prepared cookie sheet, bake at 350 for 12-15 minutes or until cooked through. Set aside to cool.
For the Glaze:
In a small saucepan combine the soy sauce, sriracha, honey, garlic chili sauce, and minced ginger. Heat over medium high heat until warm and reduced, 5-8 minutes.
Toss cooked meatballs in the glaze, reserve any extra glaze to spoon over bowls.
For the Broccoli:
On a large cookie sheet combine broccoli, olive oil, salt, and pepper. Toss to combine. Bake at 350 for 10 minutes. Set aside to cool.
Evenly divide steamed brown rice into 5 meal prep containers. Evenly divide the roasted broccoli and glazed meatballs, spoon over any leftover glaze. Garnish with sliced green onions and lime wedges. Seal and store.