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To make the meatballs, you need: - 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 green onions, finely chopped - 2 cloves garlic, minced - 1 tsp fresh ginger, minced - Salt and black pepper to taste These ingredients create a tasty and moist base for your meatballs. Ground chicken or turkey keeps them light. The breadcrumbs and cheese add texture and flavor. The egg helps bind everything together. Green onions, garlic, and ginger provide a fresh kick. For the teriyaki sauce, you will need: - 1/4 cup soy sauce - 1/4 cup honey - 2 tbsp rice vinegar - 1 tbsp sesame oil This sauce brings a sweet and salty flavor. The soy sauce gives depth, while honey adds sweetness. Rice vinegar adds a nice tang, and sesame oil provides a nutty finish. Together, they coat the meatballs perfectly. For serving, gather: - 1 cup cooked jasmine rice - 1 cup steamed broccoli florets - Sesame seeds for garnish - Additional chopped green onions for garnish (optional) Cooked jasmine rice makes a soft base for the bowls. Broccoli adds color and crunch. Sesame seeds and green onions give a nice touch on top. This combination makes your meal balanced and appealing. {{ingredient_image_2}} 1. Preheat the Oven: Heat the oven to 400°F (200°C). This step is key for crispy meatballs. 2. Mix Ingredients: In a large bowl, add 1 pound of ground chicken or turkey. Then, add 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1 large egg. Toss in 2 finely chopped green onions, 2 cloves of minced garlic, and 1 teaspoon of minced ginger. Season with salt and black pepper to your taste. Mix gently with your hands or a spoon until combined. Avoid overmixing to keep the meatballs tender. 3. Shape the Meatballs: Roll the mixture into balls about 1 inch in size. Place them on a lined baking sheet. 4. Bake the Meatballs: Insert the baking sheet into the preheated oven. Bake for 15-20 minutes. Check that the meatballs reach an internal temperature of 165°F (75°C) and turn golden brown. 5. Make the Teriyaki Sauce: While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, combine 1/4 cup of soy sauce, 1/4 cup of honey, 2 tablespoons of rice vinegar, and 1 tablespoon of sesame oil. Stir until the honey melts. Simmer for 2-3 minutes, then remove from heat. 6. Coat the Meatballs: Once cooked, drizzle the teriyaki sauce over the meatballs. Toss gently to coat each meatball with sauce. 7. Assemble Your Bowls: Start with a base of 1 cup of cooked jasmine rice in each bowl. Add 1 cup of steamed broccoli florets. Finally, place the coated meatballs on top. 8. Garnish and Serve: Sprinkle sesame seeds over the meatballs for crunch. Optionally, add more chopped green onions for color. Enjoy your delicious teriyaki meatball bowls! - Use fresh ingredients. Fresh garlic and ginger add great flavor. - Don’t overmix your meatball mixture. This keeps them tender. - Wet your hands when shaping meatballs. It helps prevent sticking. - Space meatballs evenly on the baking sheet. This ensures even cooking. - Check the internal temperature. Meatballs should reach 165°F (75°C) for safety. - Try adding spices like garlic powder or onion powder for extra flavor. - Mix in chopped herbs like cilantro or basil for freshness. - Use low-sodium soy sauce if you prefer less salt. - Drizzle a bit of sesame oil over the finished dish for a nutty flavor. - Let the teriyaki sauce simmer longer for a thicker, richer taste. - Serve over jasmine rice for a classic touch. - Add steamed vegetables like broccoli or snap peas for color and nutrition. - Garnish with sesame seeds and green onions for crunch and flair. - Offer lime wedges on the side for a zesty kick. - Pair with a light salad for a fresh contrast to the meatballs. Pro Tips Use Panko Breadcrumbs: For an extra crispy texture, substitute regular breadcrumbs with panko breadcrumbs in your meatball mixture. Let the Meatballs Rest: After baking, allow the meatballs to rest for a few minutes before serving. This helps them retain moisture and improves flavor. Customize Your Sauce: Feel free to adjust the ratio of soy sauce and honey to achieve your desired balance of savory and sweet in the teriyaki sauce. Mix in Veggies: Enhance the nutrition of your meatballs by adding finely chopped vegetables like carrots or bell peppers to the meat mixture. {{image_4}} You can easily make this dish vegetarian or vegan. Use plant-based ground meat instead of chicken or turkey. Options like lentils or chickpeas work well. Make your meatballs by mashing these beans with breadcrumbs and spices. Use flaxseed mixed with water instead of an egg to bind the mixture. For the teriyaki sauce, check that your soy sauce is vegan-friendly, or use tamari for a gluten-free version. To make this dish gluten-free, swap regular soy sauce for tamari. You can also use gluten-free breadcrumbs in the meatballs. Jasmine rice is naturally gluten-free, but always check labels. This way, you can enjoy delicious teriyaki meatball bowls without worry. Feel free to get creative with your ingredients! If you want a spicier kick, add sriracha or chili flakes to the teriyaki sauce. You can also use different meats, like beef or pork, for your meatballs. Try adding fresh herbs like cilantro or basil for extra flavor. Experiment with other veggies like bell peppers or snap peas to make your bowl even more colorful and tasty. To store your teriyaki meatball bowls, let them cool first. Once cool, put them in an airtight container. You can keep them in the fridge for up to three days. This way, you can enjoy your tasty meal later without losing flavor. When you want to eat the leftovers, you can reheat them easily. Place the meatballs and rice in a microwave-safe bowl. Cover the bowl with a damp paper towel to keep moisture in. Heat for about two minutes or until warm. Stir halfway through to ensure even heating. You can also reheat them on a stovetop over low heat, stirring gently until hot. If you want to save your teriyaki meatball bowls for longer, freezing is a great option. Place the cooled meatballs and rice in separate freezer-safe bags. Remove as much air as possible before sealing. They can last up to three months in the freezer. To thaw, move the bags to the fridge for several hours or overnight. If you’re in a hurry, you can use the microwave's defrost setting. Once thawed, reheat as described above. Enjoy your delicious meal anytime! To make teriyaki sauce, you need a few simple ingredients. Mix together 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil. Heat this mix in a small pot over medium heat. Stir until the honey mixes well into the sauce. Let it simmer for 2-3 minutes to thicken it slightly. This sauce adds a sweet and savory flavor to your meatballs. Yes, you can use different types of meat. Ground beef or pork works well. If you want a lighter option, ground turkey or chicken is great too. Each meat gives a unique taste and texture. Just remember to adjust your cooking times as needed. The key is to make sure the meatballs are cooked through, reaching an internal temperature of 165°F (75°C). Teriyaki meatball bowls are great with a variety of sides. I love serving them over steamed jasmine rice. You can also add veggies like steamed broccoli or bell peppers for color and crunch. If you want to go the extra mile, add a side of edamame or pickled ginger. These sides complement the sweet and savory flavors of the meatballs perfectly. These teriyaki meatballs are simple and fun to make. You need key ingredients for both meatballs and sauce. Follow the steps for prep, cooking, and assembly to enjoy a tasty dish. Use tips to enhance flavors and make meal variations that fit your diet. Store leftovers properly for later. By answering common questions, I hope I helped you feel ready to cook. Enjoy your meal!

Teriyaki Meatball Bowls

Delicious meatballs coated in a homemade teriyaki sauce served over jasmine rice and steamed broccoli.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 4

Ingredients
  

  • 1 lb ground chicken or turkey
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 2 pieces green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • to taste salt and black pepper
  • 0.25 cup soy sauce
  • 0.25 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 cup cooked jasmine rice
  • 1 cup steamed broccoli florets
  • for garnish sesame seeds
  • optional additional chopped green onions for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a spacious mixing bowl, combine ground chicken or turkey with breadcrumbs, Parmesan cheese, egg, finely chopped green onions, minced garlic, minced ginger, and a sprinkle of salt and black pepper. Mix gently until just combined.
  • Roll the mixture into golf ball-sized meatballs, approximately 1 inch in diameter, and arrange them on a baking sheet lined with parchment paper.
  • Bake the meatballs for 15-20 minutes, or until cooked through with an internal temperature of 165°F (75°C) and golden brown on the outside.
  • In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, and sesame oil. Stir until the honey dissolves, then bring to a gentle simmer and cook for 2-3 minutes before removing from heat.
  • Drizzle the prepared teriyaki sauce over the baked meatballs and gently toss to coat.
  • To assemble each bowl, start with a base of cooked jasmine rice, top with steamed broccoli florets, and arrange the teriyaki meatballs on top.
  • Sprinkle sesame seeds over the meatballs and add additional chopped green onions if desired.

Notes

Serve in deep bowls for a beautiful layered effect.
Keyword chicken, meatballs, rice, teriyaki, turkey