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Teriyaki Meatball-Broccoli Kebabs
This teriyaki meatball-broccoli kebabs recipe is a fresh and flavorful dinner idea. Simply serve over rice, and you've got an easy, all-in-one meal!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 50 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●saucepan
- ●pan
📝 Preparation Steps
1
In a large bowl, mix together the ground beef, salt, pepper, garlic powder, ground ginger, red pepper flakes, egg, and shallot. Add the panko and gently mix until just combined. Shape into about 24 meatballs (about 1 inch each). Place on a baking sheet, cover, and refrigerate for at least ⏱️ 30 minutes.
large egg1shallot, finely diced1/2
2
Meanwhile, in a small saucepan over medium heat, combine the mirin, soy sauce, and sugar. Bring to a simmer, then reduce the heat to low and cook until the sauce begins to thicken, about ⏱️ 20 minutes. Remove 1⁄2 cup of the sauce to a small bowl for brushing; set aside the rest for serving.
3
Preheat a grill or grill pan to medium-high. Thread the meatballs, broccoli, red onion, and bell pepper onto 8 skewers. (If using wooden skewers, soak them in water for about ⏱️ 20 minutes first.
red onion, cut into chunks1
4
Grill the kebabs, covered, until browned, about ⏱️ 4 minutes per side. Brush with the reserved 1⁄2 cup sauce, turning to coat all over. Continue grilling, uncovered and rotating occasionally, until the meatballs are dark brown and a little charred, about 5 more minutes. Transfer to a platter. Drizzle with some of the remaining sauce and sprinkle with the scallions. Serve with rice and the remaining sauce on the side.
Nutrition Facts
calories
848 Calories
fat Content
37 g
fiber Content
11 g
sugar Content
34 g
sodium Content
3758 mg
protein Content
47 g
trans Fat Content
2 g
cholesterol Content
167 mg
carbohydrate Content
59 g
saturated Fat Content
14 g
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