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For the meatballs, use these key items: - 1 lb ground chicken (or turkey) - 1/2 cup Panko breadcrumbs - 1/4 cup grated parmesan cheese - 1/4 cup green onions, chopped - 1 egg, beaten - 1 tablespoon ginger, grated - 2 cloves garlic, minced These ingredients create a mix of flavors and textures. The ground chicken keeps it light. The Panko adds a nice crunch. Parmesan brings a hint of cheese that blends well. Green onions add freshness. Ginger and garlic give a warm, savory taste. Next, make the teriyaki sauce with these items: - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil This sauce is sweet and salty. The soy sauce provides depth. Honey adds a natural sweetness. Rice vinegar gives a tang, while sesame oil adds a nutty flavor. Together, they coat the meatballs in a rich sauce. To make your bowls more exciting, consider these toppings: - Sesame seeds - Additional green onions - Sliced radish - Pickled ginger These toppings bring extra crunch and flavor. Sesame seeds add a nutty bite. Green onions give freshness. Radish adds a peppery crunch, and pickled ginger provides a zing. Serve the meatballs over rice and steamed broccoli for a complete meal. {{ingredient_image_1}} To start, grab a large bowl. Add 1 pound of ground chicken or turkey. Then, mix in 1/2 cup of Panko breadcrumbs. Next, add 1/4 cup of grated parmesan cheese. Toss in 1/4 cup of chopped green onions. Now, crack an egg and beat it before adding it to the mix. Grate 1 tablespoon of ginger and mince 2 cloves of garlic. Combine all these ingredients well but don’t overmix. Preheat your oven to 400°F (200°C). While that heats, line a baking sheet with parchment paper. Shape your meat mixture into 1-inch meatballs. Place them on the prepared baking sheet. Bake for 20 to 25 minutes. You want them to be golden brown and cooked through. While the meatballs bake, it’s time for the teriyaki sauce. In a small saucepan, combine 1/4 cup of low-sodium soy sauce, 1/4 cup of honey, 2 tablespoons of rice vinegar, and 1 tablespoon of sesame oil. Heat this on medium until it simmers. Stir until the honey dissolves into the sauce. Once the meatballs are baked, move them to the saucepan with the teriyaki sauce. Stir gently to coat them well. Now, grab your serving bowls. Place 2 cups of cooked rice in each bowl. Top the rice with those sticky, teriyaki meatballs. Add 1 cup of steamed broccoli florets on top. You can also sprinkle optional toppings like sesame seeds, sliced radish, or pickled ginger. Drizzle any extra teriyaki sauce over everything before serving. Enjoy your meal! To make the best meatballs, use ground chicken or turkey. They stay moist and tender. Mix your meat with Panko breadcrumbs and grated cheese. This gives them a nice texture. Don't overmix your meatball mixture. Just combine until it's mixed. This helps keep them soft. For a richer taste, use low-sodium soy sauce. It lets the sweet honey shine through. Add ginger and garlic to the sauce for a fresh kick. Simmer the sauce gently. This helps all the flavors mix well. You can also add a splash of rice vinegar for a tangy touch. Baking the meatballs is easy and keeps them juicy. Preheat your oven to 400°F (200°C). This ensures even cooking. If you want a quicker method, try pan-frying them. Just use a bit of sesame oil in a hot pan. Cook until they're brown on all sides. This gives a lovely flavor, too. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your meatballs significantly. Opt for freshly grated ginger instead of jarred for the best taste. Chill the Meatball Mixture: After mixing your meatball ingredients, let the mixture chill in the fridge for 15-30 minutes. This helps the meatballs hold their shape while baking. Customize Your Sauce: Feel free to adjust the sweetness or saltiness of the teriyaki sauce to your preference. Adding a splash of lime or orange juice can give it a fresh twist! Perfectly Steamed Broccoli: To keep broccoli bright green and crisp, steam it for just 3-4 minutes. It should be tender but still have a bit of crunch! {{image_2}} You can switch ground chicken for other proteins. Ground turkey works well and tastes great. For a beef option, use ground beef. You can even try ground pork or tofu for a meatless choice. Each protein brings its own flavor while still holding the teriyaki sauce nicely. While broccoli is a classic, you can add other veggies. Try steamed snap peas for crunch. Carrots, sliced thin, add a sweet touch. Bell peppers bring color and flavor too. You can also use bok choy or zucchini for a fresh twist. Mix and match to find your favorite combinations. Teriyaki sauce is sweet and savory, but you can change it up. For a spicy kick, add sriracha or chili paste. A hoisin sauce twist gives a sweet and fragrant flavor. If you want a tangy taste, try a citrus-based sauce. Experiment with different sauces to create your own unique meatball bowl. If you have leftover meatballs, store them in an airtight container. Make sure they cool first. Place a piece of parchment paper between layers to avoid sticking. They will stay good in the fridge for 3 to 4 days. When ready to eat, heat the meatballs in the microwave. Use a microwave-safe dish and cover it. Heat for about 1 to 2 minutes, checking every 30 seconds. You can also reheat them on the stovetop. Just add a bit of water or teriyaki sauce and warm them gently. To freeze meatballs, let them cool completely. Place them on a baking sheet in a single layer. Freeze for about 1 hour. Once frozen, transfer them to a freezer bag. They can stay in the freezer for up to 3 months. When you want to eat them, thaw in the fridge overnight before reheating. Yes, you can use ground beef instead of chicken. Ground turkey works too. Both will taste great. Just adjust cooking time if needed. Beef may need a bit longer to cook. If you don’t have Panko breadcrumbs, use regular breadcrumbs. You can also crush crackers or stale bread. Just make sure the texture is similar for binding. To make this dish gluten-free, use gluten-free breadcrumbs. Swap low-sodium soy sauce for gluten-free tamari. Check your rice vinegar to ensure it is gluten-free too. Yes, you can prepare the meatballs ahead of time. Shape them and store in the fridge for up to a day. You can also freeze them for later use. To add spice, mix in red pepper flakes or sriracha to the meat mixture. You can also drizzle spicy sauce on top before serving. Adjust the spice to your liking. Teriyaki meatballs are fun, tasty, and easy to make. We covered key ingredients, from the meatball mix to the teriyaki sauce. I shared tips to help you perfect your dish and suggested fun variations. Remember, you can store leftovers and reheat them easily. Feel free to get creative with proteins and toppings. Your cooking adventure starts here! Enjoy making these flavorful bowls with your own twist.

Teriyaki Meatball Bowls

Delicious meatballs coated in teriyaki sauce served over rice with steamed broccoli.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb ground chicken (or turkey)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1/4 cup green onions, chopped
  • 1 large egg, beaten
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cups cooked rice (white or brown)
  • 1 cup steamed broccoli florets
  • to taste optional toppings: sesame seeds, additional green onions, sliced radish, or pickled ginger

Instructions
 

  • In a large mixing bowl, combine ground chicken, Panko breadcrumbs, grated parmesan, chopped green onions, beaten egg, grated ginger, and minced garlic. Mix until just combined.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Shape the meat mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 20-25 minutes until cooked through and golden brown.
  • While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Bring to a simmer over medium heat, stirring until the honey dissolves.
  • Once the meatballs are done baking, transfer them to the saucepan with the teriyaki sauce. Stir gently to coat the meatballs evenly.
  • To assemble the bowls, place a serving of cooked rice in each bowl. Top with teriyaki meatballs, steamed broccoli, and any optional toppings you desire such as sesame seeds or sliced radish.
  • Drizzle any remaining teriyaki sauce over the top before serving.

Notes

Feel free to customize toppings based on your preference.
Keyword broccoli, chicken, meatballs, rice, teriyaki