Teriyaki- Glazed Meatballs with Crunchy Cabbage Slaw and Basmati Rice

Teriyaki- Glazed Meatballs with Crunchy Cabbage Slaw and Basmati Rice

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We’re giving meatballs an Asian twist with homemade teriyaki sauce. Made with soy, ginger, and a touch of honey for sweetness, it’s a major upgrade from the bottle. We’re serving this delicious dish over rice and adding a refreshing cabbage slaw for crunch!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Beef

2 unit


9 teaspoon

Soy Sauce

(ContainsSoy, Wheat)

1 ounce


1 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

¼ cup

Panko Breadcrumbs


1 teaspoon


4 ounce

Shredded Red Cabbage

6 ounce


½ cup

Basmati Rice

2 tablespoon

White Wine Vinegar

1 thumb


Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2719.6 kJ
Calories650 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate89 g
Sugar38 g
Dietary Fiber7 g
Protein37 g
Sodium1292 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Baking Dish
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep the ingredients: Preheat the oven to 400 degrees. In a small pot, bring 1½ cups water to a boil with a pinch of salt. Peel and grate the carrot. Thinly slice the scallions, keeping the whites and greens separate. Peel and mince the ginger.


Cook the rice: Once the water is boiling, add the rice, cover, and reduce to a simmer for 15 minutes. Remove from the heat and let steam until the rest of the meal is ready.


Make the cabbage slaw: In a large bowl, combine the cabbage, carrot, ginger, white wine vinegar, and 1 tablespoon soy sauce (2 fish). Toss and set aside to marinate.


Form and cook the meatballs: In a medium bowl, combine the ground beef, scallion whites, panko, and a large pinch of salt and pepper. Form the mixture into golf ball-sized balls and place on a lightly oiled baking sheet. Bake for 13-15 minutes, until cooked through.


Make the teriyaki sauce: In a small bowl, combine 1 teaspoon cornstarch (remember to measure as we may send you more) and ¼ cup water to make a slurry. Heat a small pan over medium heat. Add the remaining soy sauce, 1 tablespoon honey, and the hoisin to the pan and whisk to combine. When the mixture begins to bubble, whisk the slurry into the pan and cook until thickened.


Finish and plate: Fluff the rice with a fork. Toss the meatballs into the teriyaki sauce and serve over the rice with a side of cabbage slaw. Sprinkle with scallion greens and enjoy!