A delicious and easy one-pan meal featuring savory teriyaki takumi-style meatballs baked alongside colorful vegetables for a perfect weeknight dinner.
1 pound ground beef
1/2 cup panko breadcrumbs
1/4 cup finely chopped green onions
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 large egg
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 cup teriyaki sauce
1 red bell pepper, cut into 1-inch pieces
1 cup broccoli florets
1 medium carrot, peeled and sliced into 1/4-inch thick rounds
1 tablespoon olive oil
1 teaspoon toasted sesame seeds
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine ground beef, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, egg, soy sauce, and sesame oil. Mix gently until just combined.
Form the mixture into 16 evenly sized meatballs and place them on one side of the prepared sheet pan.
In a separate bowl, toss the red bell pepper pieces, broccoli florets, and carrot slices with olive oil and a pinch of salt.
Arrange the vegetables on the other side of the sheet pan in a single layer.
Bake the meatballs and vegetables in the preheated oven for 20 minutes.
Remove the sheet pan from the oven and brush the meatballs generously with teriyaki sauce.
Return to the oven and bake for an additional 5 minutes, or until the meatballs are cooked through and vegetables are tender.
Sprinkle toasted sesame seeds over the meatballs and vegetables before serving.