Brandon Rodgers

James Beard nominated Best Chef of California

Brandt Beef Teriyaki Meatballs

With fried garlic rice

Brandt Beef Recipe Collection



  • 454g (1#) Brandt Beef Ground Meat
  • 24g (3 tbsp.) Yellow onion
  • finely chopped
  • 12g (3 tsp.) Ginger – finely chopped
  • 6g (1 tsp.) (2ea. Cloves) Garlic - finely chopped
  • 6g (2 tsp.) Kosher salt
  • 20g (½ slice) White bread
  • 1 Whole egg - lightly whisked
  • 2g (½ tsp.) Baking soda
  • 10g (1 ½ tsp.) Soy sauce
  • 10g (1 ½ tsp.) Sesame oil

Fried Garlic Jasmine Rice

  • 180g (1 cup) Jasmine rice
  • 15g (1 tbsp.) Vegetable oil, Rice oil, Canola oil
  • 3g (1 tsp.) Kosher Salt
  • 330g (1 ½ cup) Water
  • 20g (2 tbsp.) (5 cloves) Sliced garlic


  • Fresh scallion – sliced thinly
  • Roasted sesame seeds – pre-roasted

Teriyaki Sauce

  • 125g (½ cup) Soy sauce
  • 125g (½ cup) Water
  • 125g (½ cup) Sake
  • 125g (½ cup) Mirin
  • 50g (¼ cup) Sugar
  • 15g (1 ½ tbsp.) Corn starch
  • 15g (1 ½ tbsp.) Water

Meatball Technique

Step 1

  • Combine ground meat, onion, ginger, garlic and salt in one bowl.

Step 1.1

  • In the other combine bread, egg, baking soda, sesame oil and soy sauce. Allow to saturate for 5 minutes.

Step 2

  • Mix meat with bread mixture by hand until fully homogeneous.

Step 3

  • Roll the meatballs in your hand about 1 tablespoon in size.
  • Place onto a sheet tray lined with foil. Spray with non stick spray.
  • Leave about 1" of space in between each meatball.
  • Bake at 350F for 15 minutes.
  • Take out of the oven and let cool to room temperature.
  • Quickly dip each meatball in water and wipe off excess protein that has come out of the meatball.

Step 4

  • Place meatballs in a pot with enough glaze to come about ¼ the way up the meatballs.

Step 5

  • Sprinkle meatballs with a generous amount of sesame seeds.
  • Bring to a boil and stir meatballs around the pot to glaze and heat them evenly.

Fried Garlic Technique

  • In a small pot toast rice in oil and salt over medium/high heat. Move it around frequently to toast rice evenly.
  • After about 2 minutes, add water.
  • Stir rice and bring to a simmer.
  • Place the lid and put in the oven at 350˚F for 18 minutes.
  • Remove pot from the oven and open the lid for a few seconds to release the steam.
  • Close the lid and allow it to sit for 5 minutes.
  • Scrape rice out of the pot onto a tray and spread it out to allow rice to cool and release its steam. (note: you will do the next steps twice with half the amount of rice and garlic. The batch is too big to do it at once)
  • In a medium non stick pan over medium/high heat add a little bit of oil, enough to swirl around and barely coat the bottom of the pan.
  • Add the garlic and fry gently until golden brown.
  • Add rice and stir around to incorporate the garlic to the rice and toast the rice gently and evenly.
  • Place the rice in a bowl to reserve it and continue with the rest of rice and garlic.

Teriyaki Sauce Technique

  • Combine soy sauce, sake, mirin, water and sugar in a pot and bring to a boil.
  • Combine 15g water and 15g cornstarch to make a slurry.
  • While sauce is boiling drizzle in a cornstarch slurry.
  • Let it boil again and then pull off heat.
  • Reserve to glaze meatballs.

Plate up

  • Place garlic fried rice on the bottom of the bowl.
  • Spoon meatballs with the sauce over the top.
  • Garnish the meatballs and rice with sliced raw scallion.