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To make the meatballs, gather these items: - 1 pound ground chicken or turkey - 1/2 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 teaspoon ginger, grated - 1 tablespoon soy sauce - 1 egg, beaten - Salt and pepper to taste These ingredients blend well to create moist, tasty meatballs. The panko breadcrumbs add a nice texture. The green onions, garlic, and ginger give a fresh flavor, making the meatballs stand out. For the vegetables, use: - 2 cups broccoli florets - 1 cup bell peppers, sliced (any color) - 1 cup carrots, thinly sliced These veggies add color and crunch. Broccoli brings a nice bite, while bell peppers offer sweetness. Carrots add a hint of earthiness. Together, they make the dish balanced and bright. To finish the bowls, consider these garnishes: - Sesame seeds for garnish - Additional green onions for garnish These garnishes enhance the look and taste of the dish. Sesame seeds add a nutty crunch, while extra green onions bring freshness. They make every bite more enjoyable and appealing. Start by preheating your oven to 400°F (200°C). This step ensures that your meatballs cook evenly and get nice and brown. Next, grab a large baking sheet and line it with parchment paper. This makes cleanup easy and helps the meatballs and veggies not stick. In a large bowl, combine 1 pound of ground chicken or turkey with 1/2 cup of panko breadcrumbs. Add 1/4 cup of finely chopped green onions, 2 minced garlic cloves, and 1 teaspoon of grated ginger. Pour in 1 tablespoon of soy sauce and crack in 1 beaten egg. Season with salt and pepper to your taste. Mix everything well until it’s nice and smooth. This mixture creates moist and flavorful meatballs. Now it's time to shape the meatballs. With clean hands, form the meat mixture into balls about 1 inch wide. Place them on one side of the baking sheet. On the other side, arrange 2 cups of broccoli florets, 1 cup of sliced bell peppers, and 1 cup of thinly sliced carrots. Spread these in a single layer. Drizzle a little olive oil over the veggies and sprinkle them with salt and pepper. Carefully place the baking sheet in the preheated oven. Bake for around 20 minutes. Your meatballs should reach an internal temperature of 165°F, and the veggies should be tender. After 20 minutes, remove the sheet from the oven. Brush 1/4 cup of teriyaki sauce over the meatballs. Drizzle some over the vegetables too. This adds extra flavor. Return the sheet to the oven for another 5 minutes to caramelize the sauce. Take the baking sheet out of the oven. Using a spatula, transfer the meatballs and vegetables into individual bowls. To finish, sprinkle sesame seeds and some extra chopped green onions on top. This gives your meal a nice look and a bit more taste. Enjoy your vibrant and flavorful Sheet Pan Teriyaki Meatball Bowls! To make moist meatballs, use ground chicken or turkey. These meats are lean, helping keep them juicy. Add panko breadcrumbs to the mix. They soak up moisture and add a nice texture. Also, don’t skip the egg. It binds the meatballs and adds moisture. Mix the ingredients gently. Overmixing can lead to tough meatballs. Shape them into balls about 1 inch wide. This size cooks evenly and stays juicy. For the best veggies, cut them into similar sizes. This helps them cook at the same rate. Use fresh broccoli, bell peppers, and carrots for vibrant color and taste. Drizzle olive oil lightly over the vegetables. This helps them roast well. Season with salt and pepper to enhance their flavor. Pull them out of the oven when they are tender but still crisp. They should not be mushy. You can make teriyaki sauce your own. If you want it sweeter, add honey or brown sugar. For a tangy kick, mix in a splash of rice vinegar. You can also add sesame oil for depth. If you like heat, chop up some chili peppers or add a dash of sriracha. Brush the sauce on meatballs and veggies before the last bake. This caramelizes the sauce and adds flavor. {{image_2}} You can switch the ground chicken or turkey for other meats. Try ground beef or pork for a richer taste. If you prefer lean meats, use ground chicken breast. You can also use ground lamb for a unique twist. Adjust the cooking time if using a different protein. Just ensure the meatballs reach 165°F internal temperature. For a meat-free option, use lentils or chickpeas. Mash cooked lentils and mix with panko and seasonings. You can also make veggie meatballs using black beans, oats, and spices. Tofu is another great choice. Crumble firm tofu and mix it with breadcrumbs and seasonings. These alternatives are tasty and healthy! Feel free to swap the vegetables for others you enjoy. Zucchini, snap peas, or even cauliflower work well. You can add sweet potatoes for a nice sweetness. Roasted asparagus or green beans are also great options. The key is to keep the veggies colorful and fresh for a vibrant meal. To store leftovers, let the meatball bowls cool completely. Place the meatballs and veggies in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. If you want them to last longer, consider freezing them. When you are ready to eat, you can reheat the leftovers. The microwave is quick and easy. Heat for about 1-2 minutes, stirring halfway through. If you prefer, you can reheat them in the oven. Preheat the oven to 350°F (175°C). Place the bowls on a baking sheet and heat for 10-15 minutes. This method keeps them crispy! If you want to prep ahead, freezing is a great option. Place the meatballs and vegetables in separate freezer bags. Squeeze out the air before sealing. This helps prevent freezer burn. You can freeze them for up to three months. When you want to enjoy them, just thaw in the fridge overnight before reheating. This keeps the flavors fresh and tasty! Yes, you can use store-bought teriyaki sauce. It saves time and adds great flavor. Look for a sauce with clean ingredients. Some sauces are sweeter, while others are more savory. Choose one you enjoy. If you want to make it at home, mix soy sauce, honey, garlic, and ginger. This option lets you adjust the flavors. Sheet Pan Teriyaki Meatball Bowls are great on their own. You can add rice or quinoa for extra carbs. A side salad with fresh greens also works well. Try adding sesame cucumbers for crunch. If you like spice, serve with sriracha or chili flakes. You can also pair it with steamed edamame for more protein. Check the internal temperature of the meatballs. They should reach 165°F (74°C). You can use a meat thermometer for accuracy. If you cut one open, it should be no longer pink inside. The juices should run clear. This ensures they are safe and tasty to eat. This post showed you how to make tasty sheet pan teriyaki meatball bowls. We covered key ingredients, easy steps, and helpful tips. You learned to customize flavors and explore different proteins or vegetables. Storing leftovers and reheating was also discussed to save time. Now, you can create this meal with ease and enjoy a healthy dish. Get creative and make it your own!

Sheet Pan Teriyaki Meatball Bowls

Savor the flavors of Sheet Pan Teriyaki Meatball Bowls! This easy recipe combines juicy meatballs with fresh veggies for a colorful, nutritious meal that's ready in just 30 minutes. Discover simple steps for making delicious meatballs, roasting crisp vegetables, and adding that rich teriyaki glaze that ties it all together. Click through to explore this mouthwatering recipe and elevate your dinner game!
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Ingredients
  

1 pound ground chicken or turkey

1/2 cup panko breadcrumbs

1/4 cup green onions, finely chopped

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon soy sauce

1 egg, beaten

Salt and pepper to taste

2 cups broccoli florets

1 cup bell peppers, sliced (any color)

1 cup carrots, thinly sliced

1/4 cup teriyaki sauce (store-bought or homemade)

Sesame seeds for garnish

Additional green onions for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    Make the Meatballs: In a large bowl, combine ground chicken or turkey, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, beaten egg, salt, and pepper. Mix well until fully combined.

      Shape the Meatballs: With your hands, form the mixture into meatballs about 1 inch in diameter and place them on one side of the prepared baking sheet.

        Prepare the Vegetables: On the other side of the baking sheet, arrange the broccoli florets, sliced bell peppers, and carrots in a single layer. Drizzle a little olive oil over the vegetables and season with salt and pepper.

          Bake: Place the sheet pan in the preheated oven. Bake for about 20 minutes, or until the meatballs are cooked through (internal temperature of 165°F) and the vegetables are tender.

            Add Teriyaki Sauce: Remove the sheet pan from the oven. Brush the teriyaki sauce over the meatballs and sprinkle some teriyaki sauce over the vegetables. Return to the oven for an additional 5 minutes to caramelize the sauce.

              Assemble the Bowls: Remove the sheet pan from the oven. Using a spatula, carefully transfer the meatballs and vegetables into individual bowls.

                Garnish: Sprinkle sesame seeds and additional chopped green onions over the top for a finishing touch.

                  - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    Enjoy your vibrant and flavorful Sheet Pan Teriyaki Meatball Bowls! Perfect for meal prep or a quick family dinner.