Bring the bright island flavors of pineapple and coconut to your kitchen.
An island getaway sounds pretty good to me right about now. As we slog through winter, it’s only natural that one’s mind may wander far away from the bitter cold, and snow, and boots, and shovels, and instead focus intently on a pina colada floating on a warm island breeze. It’s not just me, right?
Well, I’m sad to report that I checked my pocketbook recently, and as it turns out, a sunny island adventure might just have to wait for next year. Or the next century. Either way, you can cheat like I did, and bring the bright island flavors of pineapple and coconut to your kitchen, instead.
These Teriyaki Meatballs with Coconut Rice are sweet and warm, and easy enough to transport you to an island state of mind, even on a weeknight. You could even ditch the rice and serve the meatballs solo if you’re hosting on game night. Ground pork is used here, but chicken would work well, too. Aloha, winter!
Teriyaki Meatballs with Coconut Rice
For the meatballs:
4 scallions
2 pounds ground pork, or ground meat of your choice
3 eggs
1/2 cup breadcrumbs
1 tablespoon grated ginger
2 ounces dried pineapple, finely chopped
1 1/2 teaspoons kosher salt
2 tablespoons sesame or vegetable oil, plus more as needed
1 20-ounce bottle prepared teriyaki sauce
1 tablespoon sesame seeds
For the rice:
2 cups jasmine rice
1 1/2 cups chicken stock
1 13.5-ounce can unsweetened coconut milk
1 tablespoon butter
Slice the scallions quite thinly, and reserve the dark green parts for garnish.
Place the white parts of the scallion in a mixing bowl with the ground meat, eggs, bread crumbs, ginger, dried pineapple, and salt. Mix well with a fork.
Use a 1/4 cup scoop to help you form evenly sized meatballs, or just wing it.
Heat a large skillet with two tablespoons sesame oil over medium heat. When the pan is hot, add the meatballs. Work in batches, taking care not to overcrowd the pan. Brown the meatballs, turning occasionally, and then remove them to a plate lined with paper towels.
When all the meatballs have been browned, return them to the skillet. Add the bottle of teriyaki sauce to the skillet and simmer, uncovered, on low for about twenty minutes, until the meatballs are cooked through and the sauce has thickened.
Meanwhile, combine the rice, chicken stock, coconut milk, and butter in a small sauce pan. Bring to a boil, then cover and reduce heat to a low simmer for about twenty minutes, or until the rice is tender and has absorbed the liquid.
Garnish the meatballs with scallions and sesame seeds, and serve over a scoop of rice.
This recipe will yield about thirty meatballs, or six servings.