Directions 15 steps | 40 Minutes
Prepare the aromatics and vegetables. In a medium skillet over medium heat, heat the olive oil. Add the minced garlic, ginger root, chopped celery, mini bella mushrooms, green onion and orange bell pepper.
Sauté until softened. Remove from heat and let cool slightly.
Prepare the meatball mixture. In a large bowl, combine pork, beef, olive oil, sesame oil, oat bran, salt and pepper. (See notes 3.)
Stir in the sautéed aromatics and vegetables.
Add the egg and continue to stir until the meat has no chunks. Use your hands to get a smoother, more integrated texture.
Divide the meat mixture into sixteen sections. Using the palm of your hand, roll each section of the meat mixture into a ball.
Prepare the teriyaki sauce. Open the canned pineapple to drain the liquid. You should get about ¼ cup from an 8 oz. can of pineapple chunks.
In a small saucepan, combine the pineapple juice with the soy sauce, water, and sweet rice wine. Heat over medium heat.
Add the brown sugar, stirring to dissolve. Reduce to low heat.
In a small bowl, combine the cornstarch and cold water. Mix with your finger to create a slurry paste.
Return the teriyaki sauce to medium heat. Allow the sauce to bubble. Stir the sauce as you drizzle in the cornstarch slurry paste. Return to low heat, allowing the sauce to thicken slightly. Set aside.
Cook the meatballs. Place the olive oil into a large skillet over medium heat. Gently place each meatball into the oil. As the bottom begins to brown, use a spoon to gently turn it to brown on the opposite side. Continue to turn the balls to brown each side lightly. The balls should then be able to roll when the pan is lightly shaken. If the sides have become too flat to roll, simply continue to turn the balls so that every edge is browned. Reduce to low heat.
Pour in the teriyaki sauce to coat the meatballs.
Continue to simmer on low heat while preparing the final companion ingredients. Chop the broccoli and red bell peppers into bite-sized chunks - about the same size as the pineapple chunks. Add to the meatballs. Do not stir. (See notes 4.)
Cover the skillet to allow the broccoli and peppers to steam for about 5 minutes. They will still be bright and not too soft. Spoon the meatballs with the broccoli, peppers, and pineapple over your choice of cooked rice. Serve and enjoy!
- To prepare a completely gluten-free dish, be sure to use gluten-free oat bran.
- To reduce the sodium, use reduced-sodium soy sauce.
- You may also prepare the meat mixture in a food processor, including the sauéed aromatics and vegetables.
- If you'd like to prepare as an appetizer, prepare the meatballs as directed. Instead of adding the broccoli, peppers and pineapples to the skillet, skewer the items alternately onto a bamboo or metal skewer and grill.