Recipe of the Month: Teriyaki Meatball-Brocolli Kebabs

Ingredients

• 

  1 1/2 pounds ground beef

• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes, plus more to taste
• 1 large egg
• 1/2 shallot, finely diced
• 1 cup panko
• 1 cup mirin
• 1 cup soy sauce
• 1/2 cup sugar
• 2 heads broccoli, cut into large florets
• 1 red onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 2 scallions, thinly sliced
• White rice, for serving (82932000)

Directions

1. In a large bowl, mix together the ground beef, salt, pepper, garlic powder, ground ginger, red pepper flakes, egg, and shallot. Add the panko and gently mix until just combined. Shape into about 24 meatballs (about 1 inch each). Place on a baking sheet, cover, and refrigerate for at least 30 minutes.
2. Meanwhile, in a small saucepan over medium heat, combine the mirin, soy sauce, and sugar. Bring to a simmer, then reduce the heat to low and cook until the sauce begins to thicken, about 20 minutes. Remove 1⁄2 cup of the sauce to a small bowl for brushing; set aside the rest for serving.
3. Preheat a grill or grill pan to medium-high. Thread the meatballs, broccoli, red onion, and bell pepper onto 8 skewers. (If using wooden skewers, soak them in water for about 20 minutes first.)
4. Grill the kebabs, covered, until browned, about 4 minutes per side. Brush with the reserved 1⁄2 cup sauce, turning to coat all over. Continue grilling, uncovered and rotating occasionally, until the meatballs are dark brown and a little charred, about 5 more minutes. Transfer to a platter. Drizzle with some of the remaining sauce and sprinkle with the scallions. Serve with rice and the remaining sauce on the side.