Teriyaki Meatball Rice Bowls

$- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup green onions, sliced - 1 large egg - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup soy sauce (or tamari for gluten-free) - 1/4 cup brown sugar - 2 tablespoons sesame oil - 2 cups cooked white or brown rice The heart of this dish is the meatballs. I use ground chicken or turkey for a lighter option. You can also try beef if you prefer. Mixing in breadcrumbs helps bind them together and keeps them moist. Green onions add a fresh crunch and great flavor. For seasoning, minced garlic and grated ginger work wonders. They give the meatballs a punch. The egg acts as a binder, helping everything stick together. The teriyaki sauce is simple yet full of flavor. I combine soy sauce, brown sugar, and sesame oil. This mix creates a sweet and savory glaze for the meatballs. You can switch to tamari to make it gluten-free if needed. Finally, serve the meatballs over cooked rice. You can use white or brown rice, depending on your preference. The rice soaks up the teriyaki sauce well, making each bite delicious. Add broccoli and shredded carrots for extra color and nutrition. These veggies not only taste great but also look good on the plate. Don't forget sesame seeds and green onions for garnish! {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This step helps keep the meatballs from sticking. 2. In a large mixing bowl, combine the ground chicken or turkey, breadcrumbs, sliced green onions, egg, minced garlic, and grated ginger. Add a pinch of salt and pepper. Mix everything until it blends well. 3. Now, shape the mixture into 1.5-inch meatballs. Place each meatball on the lined baking sheet, leaving some space between them. 1. Bake the meatballs for 20-25 minutes. You want them to be golden brown and cooked through. 2. To check for doneness, cut one meatball in half. The inside should be no longer pink. 1. For the sauce, gather soy sauce, brown sugar, and sesame oil. Combine these in a small saucepan. 2. Heat the mixture over medium-low heat. Stir until the sugar dissolves. Let it simmer for a few minutes until the sauce thickens slightly. If you want a thicker sauce, simmer it a bit longer. 1. Steam the broccoli florets in a separate pot. Cook them for about 5-7 minutes. They should be tender and bright green. 2. While the broccoli steams, shred the carrots. Set them aside for later. 1. Take a portion of cooked rice and place it in each bowl. 2. Top the rice with 3-4 meatballs, some steamed broccoli, and a handful of shredded carrots. 3. Drizzle the teriyaki sauce over each bowl. 4. Finally, garnish with sesame seeds and extra green onions for a nice touch. To make tender meatballs, use ground chicken or turkey. Mixing in breadcrumbs helps keep them soft. Don't overwork the meat; just mix until combined. To add flavor, try adding fresh herbs like basil or cilantro. You can also swap half of the meat with finely chopped mushrooms for extra moisture. For a sweeter sauce, add more brown sugar. If you like it saltier, increase the soy sauce. To give your sauce a kick, add a pinch of red pepper flakes or a dash of sriracha. If garlic is your thing, toss in some minced garlic while cooking the sauce for a deeper flavor. Lay your rice in the bowl first; it acts as a base. Then, add the meatballs and veggies on top. For more crunch, sprinkle some sliced almonds or crispy onions. Don't forget to drizzle the teriyaki sauce evenly over everything. This way, each bite is full of flavor! Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your meatballs and sauce immensely. If you can, avoid using pre-minced versions. Customize Your Vegetables: Feel free to mix in other vegetables like bell peppers or snap peas for added color and nutrients in your rice bowls. Make Ahead: You can prepare the meatballs and teriyaki sauce ahead of time and store them in the fridge for up to 2 days before assembling your bowls. Garnish Generously: Don’t skimp on garnishes like sesame seeds and extra green onions; they add a nice crunch and flavor that elevate the dish. {{image_2}} You can make teriyaki meatballs without meat. Use lentils or chickpeas instead. They give protein and flavor. For binding, use flour or oats. They hold the mix together well. For the sauce, consider plant-based options. Use tamari for gluten-free or coconut aminos for a sweet touch. These options keep the taste vibrant without meat. White rice is classic, but try quinoa or cauliflower rice. Quinoa adds protein and fiber. It’s also gluten-free. Cauliflower rice is low in carbs. It’s a great option for lighter meals. Different grains have unique benefits. Brown rice offers more fiber than white rice. It helps with digestion and keeps you full longer. Explore these healthy choices for a tasty bowl. Add seasonal vegetables for color and nutrition. Think bell peppers, snap peas, or zucchini. They bring freshness and crunch to your bowl. For cooking, roasting or steaming works best. Roasting enhances the flavor, while steaming keeps veggies crisp. Aim for bright colors; they make the dish more appealing. Enjoy the taste and health benefits seasonal veggies bring! To keep your teriyaki meatballs fresh, store them correctly. Place the meatballs and sauce in separate containers. This helps keep the meatballs from getting soggy. Use airtight containers to keep out air and moisture. You can also use glass or BPA-free plastic containers. Make sure to cool them to room temperature before putting them in the fridge. Store the meatballs and sauce for up to three days. When you want to enjoy your leftovers, reheating is key. Use the microwave for quick warming. Place the rice and meatballs in a bowl. Add a splash of water to keep it moist. Cover with a damp paper towel. Heat for one to two minutes, stirring halfway through. If you prefer the oven, preheat it to 350°F (175°C). Place the meatballs and rice in an oven-safe dish, cover with foil, and heat for about 15 minutes. This way, you avoid drying out the meatballs. Freezing is a great option for longer storage. To freeze the meatballs, let them cool completely. Place them in a single layer on a baking sheet. Freeze for about an hour until firm. Then, transfer them to a freezer bag. For the teriyaki sauce, pour it into a freezer-safe container. Label with the date. When you’re ready to eat, thaw the meatballs and sauce in the fridge overnight. Reheat them as needed for a quick meal. Teriyaki meatballs can last about 3 to 4 days in the fridge. To keep them fresh, store them in an airtight container. Make sure the meatballs cool down before you seal the container. This helps prevent moisture buildup that can spoil your food. Yes, you can use other meats. Ground beef, pork, or lamb works well too. You can also try plant-based meat for a great veggie option. Just keep in mind that cooking times may vary based on the meat you choose. You can pair the bowls with several side dishes. Steamed edamame or a fresh salad makes a great complement. You could also serve pickled vegetables for a tangy crunch. For a complete meal, add some miso soup or seaweed salad. Teriyaki sauce can be gluten-free. Look for soy sauce labeled gluten-free, like tamari. Always check the label to ensure there are no gluten ingredients. This way, you can enjoy your meal without worry. This blog post shared all you need for a tasty teriyaki meatball rice bowl. We covered the key ingredients, step-by-step directions, and best tips for juicy meatballs. Creating this dish is easy and fun. You can tailor the flavors and enjoy various grains or veggies. Whether you're feeding friends or meal-prepping, this recipe fits all needs. Make it yours, and enjoy every bite!$

Teriyaki Meatball Rice Bowls

Delicious rice bowls topped with teriyaki meatballs, steamed broccoli, and shredded carrots.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Japanese

Servings 4

Calories 450 kcal

Ingredients

1 lb ground chicken or turkey
0.5 cup breadcrumbs
0.25 cup green onions, sliced
1 large egg
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
0.25 cup soy sauce
0.25 cup brown sugar
2 tablespoons sesame oil
2 cups cooked white or brown rice
1 cup broccoli florets
1 cup shredded carrots
sesame seeds for garnish
additional green onions for garnish

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken (or turkey), breadcrumbs, sliced green onions, egg, minced garlic, grated ginger, and a pinch of salt and pepper. Mix until well incorporated.
Using your hands, shape the mixture into 1.5-inch meatballs, placing them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they’re golden brown and cooked through.
While the meatballs are baking, prepare the teriyaki sauce: In a small saucepan, combine soy sauce, brown sugar, and sesame oil. Heat over medium-low heat, stirring until the sugar dissolves. Allow to simmer for a few minutes until the sauce thickens slightly.
In a separate pot, steam the broccoli florets for about 5-7 minutes until tender and bright green.
Place a portion of cooked rice in each bowl. Top with 3-4 meatballs, steamed broccoli, and a handful of shredded carrots.
Drizzle the teriyaki sauce over the top of each bowl.
Garnish with sesame seeds and additional green onions.

Notes

Use tamari for a gluten-free option.

Keyword chicken, meatballs, rice bowls, teriyaki, turkey