Sesame Meatballs with Teriyaki Vegetables
Faster and healthier than takeout, this tasty Asian-style meal is packed with flavor thanks to plenty of fresh ginger, garlic and sesame seeds.
- 1 bulb fennel 1 lb., cut into 1/4" wedges
- 1 lb. green beans
- 1 1/4 cup + 3 tbsp teriyaki sauce
- 2 tbsp. grated peeled fresh ginger
- 1 tbsp. olive oil
- 1 1/2 lb. ground beef
- 2 eggs
- 2 scallions chopped
- 1/4 c. plain dry breadcrumbs
- 3 tbsp. sesame seeds toasted
- 1 c. frozen edamame thawed
- 1/2 c. fresh cilantro leaves
Heat oven to 425°F. Coat 17 1/4" x 11 1/2" rimmed baking sheet with cooking spray. In bowl, combine fennel, green beans, 1/4 cup teriyaki sauce, 1 Tbsp. ginger, and oil; toss well. Spread vegetables in single layer over baking sheet. Roast 20 min. or until starting to brown.
Meanwhile, in bowl, gently mix ground beef, eggs, scallions, breadcrumbs, 2 Tbsp. sesame seeds, and remaining teriyaki sauce and ginger until combined. Shape beef mixture into 30 meatballs.
Move vegetables to one side of baking sheet; stir in edamame. Place meatballs on other side. Roast 15 min. or until meatballs are no longer pink in centers and vegetables are tender. Sprinkle with remaining sesame seeds and cilantro.