Description
These Teriyaki Meatball-Broccoli Kebabs are a flavorful and fun twist on traditional meatballs. Juicy ground beef meatballs are seasoned with garlic, ginger, and red pepper flakes, then grilled alongside vibrant broccoli, red onion, and bell pepper. Brushed with a homemade sweet and savory teriyaki glaze and served over fluffy white rice, they make a colorful and satisfying meal perfect for grilling season or any day you crave Asian-inspired flavors.
Ingredients
For the Meatballs
- 1 1/2 lb. ground beef
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1/2 tsp. ground ginger
- 1/2 tsp. red pepper flakes, plus more to taste
- 1 large egg
- 1/2 shallot, finely diced
- 1 cup panko breadcrumbs
For the Teriyaki Sauce
- 1 cup mirin
- 1 cup soy sauce
- 1/2 cup sugar
For the Kebabs
- 2 heads broccoli, cut into large florets
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 2 scallions, thinly sliced
- White rice, for serving
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, kosher salt, black pepper, garlic powder, ground ginger, red pepper flakes, egg, and finely diced shallot. Add the panko breadcrumbs and gently mix just until everything is incorporated. Shape the mixture into about 24 meatballs, approximately 1 inch each. Place the meatballs on a baking sheet, cover, and refrigerate for at least 30 minutes to firm up.
- Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine the mirin, soy sauce, and sugar. Bring the mixture to a simmer, then reduce the heat to low and cook until the sauce thickens slightly, about 20 minutes. Remove 1/2 cup of the sauce and set it aside in a small bowl for basting the kebabs later. Keep the remaining sauce warm for serving.
- Preheat the Grill: Heat a grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for around 20 minutes beforehand to prevent burning.
- Assemble the Kebabs: Thread the chilled meatballs alternately with broccoli florets, red onion chunks, and red bell pepper chunks onto 8 skewers evenly.
- Grill the Kebabs: Place the kebabs on the grill and cover. Grill them until they develop a browned exterior, about 4 minutes per side. Brush the kebabs with the reserved 1/2 cup teriyaki sauce, turning to coat all around. Continue grilling uncovered, rotating occasionally, until the meatballs are dark brown with a slight char and cooked through, about 5 more minutes.
- Serve: Transfer the kebabs to a platter. Drizzle with some of the remaining teriyaki sauce and sprinkle with sliced scallions. Serve hot with steamed white rice and the leftover sauce on the side for dipping.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Use medium-high heat to get a nice sear and caramelization on the meatballs and vegetables.
- You can substitute ground turkey or chicken for a leaner version.
- Make extra teriyaki sauce and store in the fridge for up to a week; it’s great on rice bowls or grilled veggies.
- Allow the meatballs to chill before skewering so they hold together better during grilling.
- If you don’t have a grill, these can also be cooked under a broiler, turning carefully to brown evenly.
