Wednesday, September 28, 2011

Teriyaki Ginger Meatballs

Happy Wednesday! This is probably one of my favorite days of the week. Why? Simply because it's right between a weekend and the next. Today, I received great news! I got my first assignment from Delight Magazine. I can't tell you any details, but I will say that I'm really excited. To celebrate, I made a delicious gluten-free dinner for my family (and myself of course). Earlier this week, I saw a tutorial on making sushi rice balls. What better side to pair these meatballs with, right? Here's the recipe...


 2 Cups Lundberg California Sushi Rice
 3 Cups Water
½ Teaspoon Salt

 1 Tablespoon Vegetable Oil
 2 Tablespoons Gluten-Free Soy Sauce
 2 Tablespoons Honey
 2 Tablespoons Rice Vinegar
½ Teaspoon Garlic Powder
½ Teaspoon Ground Ginger


Rinse rice until water is clear. Bring rice and water to a boil in a large saucepan. Add salt, stir, cover saucepan, and reduce heat to simmer. Cook for 20 minutes. Meanwhile, place vegetable oil, soy sauce, honey, rice vinegar, garlic powder, and ginger in a food processor. Coat a skillet with cooking spray to prevent sticking. Place half of the mixture into the skillet along with the meatballs on medium/low heat. Saute until brown and add remaining mixture. Allow the meatballs to absorb the juices. Set aside and prepare rice balls (click here for the tutorial). Serve... Enjoy!


  1. Amazingly looking meat balls, looks really delicious. Now to grab my bowl of rice and enjoy your meat balls :)

  2. Wow these look so delicious, I just love your recipe!! :)

  3. Yum! I love meatballs in any shape or form! These look so good!

  4. These meatballs look tasty! I love teriyaki flavors!

  5. These look so amazing! I would love to have a bowl of them right here by my computer!