Meatballs and Broccoli in Teriyaki Sauce

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Beef, garlic and ginger meatballs, served with broccoli and black mushrooms in a simple homemade teriyaki sauce. A weeknight recipe, relatively fast to prepare. Serve with rice.

I think most commercial teriyaki sauces taste plain bad. Too sweet, very salty, not much flavor. Instead, it's really easy to make your own sauce with mirin, sake, a bit of dark soy sauce and sugar.



  • 1 lb / 500g beef chuck roast, cut into large cubes
  • ½ onion, coarsely chopped
  • 3 cloves garlic
  • ½ tsp ground ginger
  • 1/8 tsp ground cumin
  • 1/2 tsp salt
  • 1 slice of bread, cut into large cubes

Broccoli, Mushrooms and Teriyaki Sauce

  • 1 lb / 500g broccoli crowns
  • ½ cup vegetable oil
  • handful of dried black mushrooms, soaked
  • 2 cloves garlic, finely chopped
  • handful of green onions, cut in thirds
  • ¼ cup / 60 ml Mirin
  • ¼ cup / 60 ml Sake
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tsp tapioka (or corn) starch
  • salt, pepper, cayenne to taste



  1. In a food processor capable of grinding meat combine meat, onion, garlic, spices, bread and salt.
  2. Blend until smooth.
  3. Form 1in / 2.5 cm balls.
  4. Set heavy pan or wok over medium-high heat. Add some oil and fry the meatballs until browned from all sides, ca. 5 minutes per patch. Set aside. Note: Do not overload the pan.

Broccoli, Mushrooms and Teriyaki Sauce

  1. Set wok (or heavy pan) over high heat.
  2. Add some of the vegetable oil. Stir-fry the green onions and black mushrooms. Set aside.
  3. Add more vegetable oil. Cook the broccoli crowns for a few minutes. Add mirin, sake, sugar, soy sauce and garlic. Cook for ca. 5 minutes until the broccoli starts to soften.
  4. Reduce heat. Combine starch with a bit of water and add to the pan or wok. Stir until sauce thickens.
  5. Add mushrooms, green onions and meat balls, toss well.
  6. Season with salt, pepper and cayenne. Serve.

Preparation time is less than 1 hour

Yields 4 servings

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