Pork Teriyaki Sheet Pan Meatballs

Combine the rice, salt, and water in a pot. Bring to a boil. Stir well then reduce low and cover. Steam for 18 minutes, then turn off heat and stir. Let sit until ready to eat.

Mince the garlic (and set half of it aside). Mince ginger; add to a bowl with half of the garlic. Slice the green onions thinly and add to the bowl; reserve some of the dark greens for garnish. Add the pork and egg. Using clean hands mix to combine well.

Dip your hands in water and roll golf ball sized meatballs; place on a lined baking sheet.

Place into the oven and roast for 6 minutes. Slide open the oven and turn the meatballs; roast for another 6 minutes.

In a small pot, combine the soy sauce, cornstarch, brown sugar, and zest and juice of the lime. Add the rest of the garlic, too. Whisk well to dissolve the cornstarch and set over medium heat. When it simmers, whisk often and as soon as thickened, about 45 seconds, turn off the heat. Add the butter and whisk until it’s melted. Set aside.

Meanwhile, trim the ends off the beans.

When the meatballs have been turned and roasted, slide out the pan. Roll the meatballs to one side and pour the sauce over top; roll to coat. Add the beans to the side that’s now empty.

Return pan to oven and bake for 5 - 7 minutes or until the meatballs are sticky and well coated and the beans are tender and cooked through.

Serve a bed of rice, topped with meatballs and extra sauce. Beans on the side. Top with sesame seeds and more green onion.