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- 1 lb ground chicken or turkey - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced For the meatballs, you can choose ground chicken or turkey. Both options are tasty and lean. I like to add breadcrumbs for texture and to help hold them together. The green onions add a nice crunch and fresh flavor. Grated ginger and minced garlic give these meatballs a great aroma and taste. - 1/4 cup soy sauce (low sodium) - 1/4 cup honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil The teriyaki sauce is simple but full of flavor. I prefer low-sodium soy sauce to keep it balanced. Honey or maple syrup adds sweetness. Rice vinegar gives it a slight tang, while sesame oil adds a nutty depth. - 2 cups cooked white or brown rice - 1/2 cup broccoli florets, steamed - 1/2 cup carrots, julienned - Sesame seeds for garnish - Additional green onions for garnish For serving, I like to use either white or brown rice. Both work well and soak up the sauce nicely. Steamed broccoli and julienne carrots add color and nutrients. A sprinkle of sesame seeds and extra green onions on top makes it look and taste even better! Start by mixing ground chicken or turkey with breadcrumbs, green onions, ginger, and garlic. I like to add a pinch of salt and pepper for flavor. Make sure to blend everything well. This helps the meatballs stay moist and tasty. Once mixed, form the meat mixture into small balls, about one inch wide. Place the meatballs on a baking sheet lined with parchment paper. Next, preheat your oven to 400°F (200°C). This step is key for even cooking. Bake the meatballs for 20 to 25 minutes. You want them to be golden brown and fully cooked. To check, cut one open. If it’s no longer pink, they are ready. While the meatballs are baking, it’s time to make the teriyaki sauce. In a small saucepan, combine soy sauce, honey or maple syrup, rice vinegar, and sesame oil. Heat over medium heat, stirring often. When it starts to bubble, lower the heat. Let it simmer for about five minutes. The sauce should thicken a bit. Once done, remove it from the heat. Now, it's time to put everything together. Start by dividing the cooked rice into bowls. Then, add several teriyaki meatballs on top. I like to add steamed broccoli florets and julienned carrots for color and crunch. Finish with a sprinkle of sesame seeds and extra green onions. This adds a nice touch, both in flavor and look. Enjoy your delicious meal! To make great meatballs, you can use either ground turkey or chicken. Ground turkey usually has less fat, making it a healthier choice. Chicken has a richer flavor but can dry out if overcooked. Choose what you like best! To ensure even cooking, make all meatballs the same size. I recommend making them about 1 inch in diameter. This helps them cook at the same rate. You can also check doneness with a meat thermometer. They should reach 165°F (74°C). For a great teriyaki sauce, use low-sodium soy sauce. It helps keep your dish from being too salty. Combine it with honey or maple syrup for sweetness. Adding rice vinegar gives it a nice tang. If you want extra crunch, add some chopped bell peppers or snap peas. You can mix these into the meatball mixture or serve them alongside. Toasted sesame seeds also add a nice crunch and visual appeal. The best side dishes for teriyaki meatballs are steamed vegetables like broccoli and carrots. They add color and flavor to your bowl. You can also serve it with a simple salad or pickled vegetables for contrast. For beverages, try pairing with iced green tea or a light beer. Both complement the flavors of the teriyaki sauce well. If you prefer something non-alcoholic, a sparkling water with lemon is refreshing. {{image_2}} You can switch up the meat in these bowls. Ground beef or pork works well. They give a different taste but stay tasty. If you want a plant-based option, try tofu. Firm tofu absorbs flavors well. Just cube it and bake it for a great texture. Rice is the base of these bowls. You can use brown rice for a nutty flavor and more fiber. White rice is softer and lighter. If you want something different, try quinoa. It packs more protein and has a nice bite. You can also use cauliflower rice for a low-carb option. It’s light and fresh, which balances the meatballs well. Add seasonal veggies for extra color and nutrition. Try bell peppers, snap peas, or zucchini. You can also mix in some corn for sweetness. Other toppings can include sliced radishes for crunch or avocado for creaminess. These add layers of flavor and texture, making your meal even better. To keep your teriyaki meatball rice bowls fresh, use airtight containers. This helps to prevent air and moisture from ruining the food. Place the meatballs and rice in separate containers if possible. This keeps the rice from getting soggy. Store them in the fridge for up to 3 days. Always check for any bad smells before eating. You can freeze your assembled bowls for later meals. First, let the meatballs and rice cool. Then, place them in freezer-safe containers. You can also use plastic wrap and foil for extra protection. This helps prevent freezer burn. They should stay fresh for up to 3 months. When you are ready to eat, take a bowl from the freezer. Thaw it in the fridge overnight. For the best texture, reheat the bowl in the oven or microwave. If using the microwave, heat in short bursts to avoid overcooking. Sprinkle with fresh green onions before serving for extra flavor. Yes, you can use store-bought teriyaki sauce. It saves time and effort. But, there are pros and cons. Pros: - Quick and easy to use. - Many brands offer tasty options. Cons: - Some may contain added sugars. - You might miss out on fresh flavors. If you choose store-bought, look for low-sodium versions. This choice helps keep your meal healthier. To make teriyaki meatballs gluten-free, simply swap a few ingredients. Use gluten-free breadcrumbs instead of regular ones. You can find these at most grocery stores. Also, choose a gluten-free soy sauce. This option keeps the flavor while avoiding gluten. Brands like Tamari work great in this recipe. Many sides pair well with teriyaki meatballs. Here are a few ideas: - Steamed vegetables like green beans or snap peas. - A fresh side salad with a light dressing. - Pickled vegetables for a crunchy contrast. - Egg rolls or spring rolls for a fun touch. These sides can enhance your meal's color and flavor. Yes, you can make teriyaki meatballs ahead of time. Here are the best methods: - Prepare the meatballs and bake them. Let them cool, then store in the fridge for up to three days. - You can also freeze the meatballs. Place them in an airtight container for up to three months. - Reheat in the oven or microwave before serving. By prepping ahead, you save time on busy days. In this blog post, we explored how to make delicious teriyaki meatballs. We covered key ingredients like ground chicken, soy sauce, and rice. The step-by-step instructions helped you prepare and bake your meatballs perfectly. I also shared tips for enhancing flavor and serving ideas. With these simple recipes and valuable tips, you can create satisfying meals. Enjoy experimenting with ingredients and variations. Your teriyaki meatballs will impress everyone at the table!

Teriyaki Meatball Rice Bowls

Savor the deliciousness of Teriyaki Meatball Rice Bowls that are perfect for a quick and healthy meal! This easy recipe combines tender meatballs made with ground chicken or turkey, drizzled with a homemade teriyaki sauce, and served over a bed of fluffy rice topped with vibrant veggies. In just 45 minutes, you can create a flavorful dish that delights your taste buds. Click through to discover this simple recipe and elevate your dinner game!
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Ingredients
  

1 lb ground chicken or turkey

1/4 cup breadcrumbs

1/4 cup green onions, finely chopped

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1/4 cup soy sauce (low sodium)

1/4 cup honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cups cooked white or brown rice

1/2 cup broccoli florets, steamed

1/2 cup carrots, julienned

Sesame seeds for garnish

Additional green onions for garnish

Instructions
 

In a large bowl, combine the ground chicken or turkey, breadcrumbs, chopped green onions, grated ginger, minced garlic, and a pinch of salt and pepper. Mix until all ingredients are well combined.

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

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

        Bake the meatballs in the preheated oven for 20-25 minutes or until fully cooked and golden brown.

          While the meatballs are baking, prepare the teriyaki sauce by combining soy sauce, honey (or maple syrup), rice vinegar, and sesame oil in a small saucepan over medium heat. Stir constantly until the mixture starts to bubble, then reduce the heat and let it simmer for about 5 minutes, until it thickens slightly. Remove from heat.

            Once the meatballs are done baking, remove them from the oven and drizzle the teriyaki sauce over the meatballs, gently tossing to coat them well.

              To assemble the rice bowls, divide cooked rice into serving bowls, top with several teriyaki meatballs, and add steamed broccoli and julienned carrots on the side.

                Garnish with sesame seeds and additional chopped green onions for a fresh finish.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4