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- 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 tablespoon grated ginger - 2 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon brown sugar - 1 tablespoon cornstarch - 1/2 teaspoon black pepper For the meatballs, I use ground chicken. It is lean and cooks well. The breadcrumbs help bind the meatballs. Chopped green onions add a fresh taste. Fresh ginger and minced garlic give a nice kick. Soy sauce adds saltiness and depth. Sesame oil brings a nutty flavor. Brown sugar balances the salt with sweetness. Cornstarch keeps the meatballs moist and tender. Black pepper adds a subtle heat. - 1 cup broccoli florets - 1 cup jasmine rice - 1/4 cup teriyaki sauce - Sesame seeds for garnish - Additional green onions for garnish For serving, I love using broccoli florets. They add color and nutrition. Jasmine rice is the perfect base. It is fluffy and slightly sweet. Teriyaki sauce brings all the flavors together. Sesame seeds add a nice crunch. Extra green onions on top enhance the look and taste. {{ingredient_image_1}} To start, I grab a large bowl. I combine these ingredients: - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 tablespoon grated ginger - 2 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon brown sugar - 1 tablespoon cornstarch - 1/2 teaspoon black pepper I mix all the ingredients well until they blend. The mixture should feel sticky and hold together. Next, I form the mixture into small meatballs, about 1 inch in size. I place the meatballs on a baking sheet lined with parchment paper. Now, I preheat my oven to 400°F (200°C). This helps the meatballs cook evenly. I put the meatballs in the oven once it’s ready. I bake them for 18-20 minutes. I check them to ensure they are golden brown and fully cooked. While the meatballs bake, I prepare the jasmine rice. I follow the package instructions for perfect rice. In another pot, I steam the broccoli florets until they are tender, about 5 minutes. The bright green color makes the dish pop! Once everything is ready, I start assembling the bowls. I scoop 1 cup of jasmine rice into each bowl. Next, I add several baked meatballs on top of the rice. I then place the steamed broccoli beside the meatballs. I drizzle warm teriyaki sauce over the top. Finally, I garnish the bowls with sesame seeds and extra green onions for a fresh touch. Each bowl looks colorful and inviting! - Preventing meatballs from sticking: To stop meatballs from sticking, wet your hands with water. This way, the mixture won’t cling to your fingers. You can also use parchment paper on your baking sheet. - Ensuring even cooking: Make meatballs the same size. This helps them cook evenly. A one-inch diameter works well for quick cooking. Also, space them out on the baking sheet so hot air can circulate. - Cooking jasmine rice perfectly: Rinse jasmine rice under cold water before cooking. This removes excess starch and helps with fluffiness. Use a 1:1.5 rice-to-water ratio. Bring it to a boil, then cover and simmer until tender. - Flavoring options: To add flavor, cook the rice in chicken broth instead of water. You can also mix in a splash of soy sauce or a squeeze of lime juice for an extra kick. - Homemade vs. store-bought: Store-bought teriyaki sauce saves time. It’s convenient and tasty. However, homemade sauce can be fresher and tailored to your taste. Simply mix soy sauce, brown sugar, ginger, and garlic for a quick version. - Additional sauce options: Try adding chili paste for heat or honey for sweetness. You can mix in sesame oil to boost the nutty flavor. Feel free to experiment and find what you love! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh ginger and garlic. They can significantly enhance the taste of the meatballs. Customize the Sauce: Feel free to make your own teriyaki sauce for a personal touch. You can adjust the sweetness or add spices as you prefer. Meatball Size Matters: Ensure all meatballs are uniform in size to promote even cooking. Aim for about 1 inch in diameter. Extra Veggies: Consider adding other vegetables like bell peppers or snap peas for added nutrition and color in your bowl. {{image_2}} You can swap out ground chicken for other proteins. Turkey works well too. If you want a plant-based option, use tofu. Just be sure to press and drain it first. For gluten-free diets, use gluten-free breadcrumbs. You can also find gluten-free soy sauce for the recipe. Adding spices or herbs can change the flavor of your meatballs. Try garlic powder or onion powder for extra taste. Fresh herbs like cilantro or basil can bring a fresh twist. You can also switch up the sauces. Instead of teriyaki, use sweet chili sauce or hoisin sauce. Each will give your dish a unique spin. Make your bowl special by adding different vegetables. Carrots, bell peppers, or snap peas work great. You can also top your bowl with sliced avocado or a sprinkle of crushed peanuts. For grains, jasmine rice is nice, but you could use brown rice or quinoa for a healthier option. Each choice adds new flavors and textures. To keep your Teriyaki Chicken Meatballs fresh, you need to store them right. First, let the meatballs and rice cool down. Then, place them in a sturdy container. Make sure to cover it tightly. You can keep cooked meatballs and rice in the fridge for up to three days. For the teriyaki sauce, store it in a separate container. It can last in the fridge for a week. If you use store-bought sauce, check the label for specific storage details. Homemade sauce should also go in an airtight container. When you are ready to eat leftovers, you have options. You can use either a microwave or an oven. If you choose the microwave, heat the meatballs for about 1-2 minutes. Stir halfway to ensure even heating. Using the oven is a good choice, too. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10 minutes. This method helps keep the texture nice. Always check if they are hot all the way through before serving. Freezing is great for long-term storage. To freeze meatballs, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag. This way, they won’t stick together. When you want to eat them, move the meatballs to the fridge to thaw overnight. For quick thawing, you can use the microwave on defrost. Once thawed, reheat as described before. Enjoy your tasty meal again! Yes, you can! To prep these meatballs ahead, mix the ingredients and form the meatballs. Then, place them on a baking sheet and cover with plastic wrap. You can store them in the fridge for up to 24 hours. If you want to freeze them, lay them on a baking sheet until firm. Then, transfer them to a freezer bag. They can last for up to three months. When you are ready to eat, just bake them straight from the freezer, adding a few extra minutes to the cooking time. Several side dishes go great with these meatball bowls. Here are some ideas: - Steamed vegetables like carrots or snap peas - A simple green salad with a light vinaigrette - Edamame sprinkled with sea salt - Sliced cucumbers with rice vinegar - Quick-pickled radishes for a tangy crunch These sides add color and balance to your meal. Making teriyaki sauce at home is simple. Here’s a quick recipe: - 1/4 cup soy sauce - 1/4 cup water - 2 tablespoons brown sugar - 1 tablespoon rice vinegar - 1 teaspoon cornstarch mixed with 1 tablespoon water In a small saucepan, mix the soy sauce, water, brown sugar, and rice vinegar. Heat over medium heat until warm. Add the cornstarch mix and stir until thickened. This sauce is a tasty addition to many dishes. Yes, they are great for meal prep! These meatballs are easy to store and reheat well. For nutrition, each meatball has protein from chicken and fiber from breadcrumbs. Pair with rice and veggies for a balanced meal. Store cooked meatballs in the fridge for up to four days. You can also freeze them, making them perfect for busy nights. Teriyaki chicken meatballs are simple and fun to make. We covered the key ingredients, step-by-step instructions, and helpful tips. You can customize your recipe to fit your taste. Whether you choose to serve them with jasmine rice or another grain, they are sure to please. Remember, you can make these meatballs ahead or freeze leftovers for later. Enjoy cooking and creating your version of this dish, and savor every bite!

Teriyaki Chicken Meatball Bowls

Savor the deliciousness of Teriyaki Chicken Meatball Bowls! This chicken meatball bowl recipe features baked teriyaki meatballs, tender steamed broccoli, and fragrant jasmine rice, creating a healthy teriyaki bowl that’s perfect for weeknight dinners. Easy to make and packed with flavor, these bowls are sure to impress. Give this recipe a try and elevate your meal prep today! #TeriyakiChickenMeatballs #HealthyEating #JasmineRice #DinnerIdeas
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Ingredients
  

1 lb ground chicken

1/4 cup breadcrumbs

1/4 cup green onions, finely chopped

1 tablespoon grated ginger

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon brown sugar

1 tablespoon cornstarch

1/2 teaspoon black pepper

1 cup broccoli florets

1 cup jasmine rice

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

Sesame seeds for garnish

Additional green onions for garnish

Instructions
 

In a large bowl, combine the ground chicken, breadcrumbs, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, brown sugar, cornstarch, and black pepper. Mix well until fully combined.

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

      Form the chicken mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.

        Bake the meatballs in the preheated oven for 18-20 minutes or until fully cooked and golden brown.

          While the meatballs are baking, cook the jasmine rice according to package instructions. Steam or blanch the broccoli florets until tender, about 5 minutes.

            In a small saucepan, heat the teriyaki sauce over medium heat until warmed through.

              To assemble the bowls, scoop a cup of rice into each bowl. Top with the baked chicken meatballs and steamed broccoli. Drizzle with warm teriyaki sauce.

                Garnish with sesame seeds and additional sliced green onions.

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 4