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Sticky Teriyaki Wagyu Meatball Bowls

Wagyu Meatballs
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  • These Wagyu meatballs are coated in a glossy, sticky teriyaki sauce with just the right balance of sweet, salty, and savoury — served over fluffy jasmine rice with fresh, crunchy vegetables for a fuss-free bowl that's as satisfying as it is quick to pull together.

Ingredients

Teriyaki Meatballs
    • 1 packet First Light Wagyu Meatballs 
    • 1 tbsp olive oil 
    • 4 tbsp soy sauce 
    • 3 tbsp mirin 
    • 2 tbsp honey 
    • 1 clove garlic, minced 
    • 1 tsp grated ginger 
    • 2 tsp cornstarch  
To Assemble
    • 1 cup jasmine rice 
    • ½ bunch broccolini, trimmed and halved 
    • 1 medium red capsicum, julienned 
    • 1 carrot, julienned 
    • 1 spring onion, finely sliced 
    • 1 tbsp sesame seeds 
    • ½ red chilli, thinly sliced 

 

Cooking Method

  1. Cook the rice according to packet directions. 
  2. Heat oil in a large non-stick pan over medium heat. Add wagyu meatballs and cook for 8-10 minutes, turning often, until nicely browned. 
  3. In a small bowl, whisk together the soy sauce, mirin, brown sugar, garlic, and ginger. 
  4. Pour the sauce over the meatballs and simmer for 1-2 minutes. Whisk the cornstarch with 2 tbsp water to dissolve, then stir it into the pan. Coat gently so all the meatballs get fully coated.  
  5. Blanch broccolini in boiling water for 2-3 minutes until just tender, then drain and shock under cold water or in an ice water bath. 
  6. Divide the rice between two bowls. Arrange over the red capsicum, broccolini, and carrot. Top with the meatballs and pour over the sauce from the pan. 
  7. Sprinkle with sesame seeds, spring onion and sliced chilli. Serve hot.