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- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 large egg - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 teaspoon black pepper - 1/4 cup teriyaki sauce - 1 tablespoon sesame oil - 1 cup cooked jasmine rice - 1 cup steamed broccoli florets - 1 carrot, julienned - 2 tablespoons sesame seeds - Extra green onions for garnish You can swap ground chicken for ground turkey if you like. If you prefer, use gluten-free breadcrumbs instead of regular ones. Chopped shallots can replace green onions. You can use egg replacers if you need a vegan option. For the teriyaki sauce, any soy sauce works in a pinch. Olive oil can substitute sesame oil, but it will change the flavor a bit. Ground chicken or turkey is lean and packed with protein. Breadcrumbs add texture and help bind the meatballs. Green onions offer a fresh taste and extra nutrients. Garlic and ginger boost flavor and have health benefits, like aiding digestion. Teriyaki sauce provides a sweet and savory glaze, while sesame oil adds richness and aroma. Jasmine rice makes a fragrant base, and broccoli and carrots bring vitamins and color to your bowl. Plus, sesame seeds add a nice crunch and extra flavor. {{ingredient_image_1}} To start, gather your ingredients in a large bowl. You need 1 pound of ground chicken or turkey. Next, add 1/2 cup of breadcrumbs and 1/4 cup of finely chopped green onions. Crack in 1 large egg, then add 2 minced garlic cloves and 1 tablespoon of grated ginger. Finally, sprinkle in 1/4 teaspoon of black pepper. Mix everything with your hands until it is well combined. This step is key! The mixture should stick together but not be too wet. When forming meatballs, use your hands for better control. Take a small amount of the mixture and roll it into a ball about 1 inch in size. Keep your hands slightly moistened to avoid sticking. Make sure to space the meatballs evenly on the baking sheet. This helps them cook evenly. If you want extra flavor, you can add a bit of teriyaki sauce to the mixture before rolling. Once you have formed all your meatballs, it’s time to bake. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the meatballs on the sheet and bake for 15 to 20 minutes. You want them to turn golden and be cooked through. While they bake, prepare the glaze. In a small pan, heat 1/4 cup of teriyaki sauce and 1 tablespoon of sesame oil over medium heat. When the meatballs are done, gently add them to the pan and coat them in the glaze. This adds a delicious shine and flavor. Now, your teriyaki glazed meatballs are ready to serve! To make juicy meatballs, use ground chicken or turkey. These meats are lean but still tender. Mix the meat with breadcrumbs, egg, and spices. This mix helps keep moisture in. Avoid overmixing. Just combine until everything blends. Bake the meatballs at 400°F for 15-20 minutes. This high heat gives them a nice crust. Use a meat thermometer if you have one. The meatballs should reach 165°F to be safe to eat. Teriyaki sauce is the star here. It adds a sweet and savory flavor. You can add a bit of sesame oil for extra richness. If you want a kick, try a bit of sriracha mixed in. Other sauces can work too. You might like sweet chili sauce or soy sauce. For spices, keep it simple. Black pepper enhances the flavors without overpowering them. Start with a base of jasmine rice. It’s fluffy and pairs well with the meatballs. Add steamed broccoli for crunch and color. Carrots bring some sweetness and make it look nice. Garnish with sesame seeds and green onions. This adds texture and a fresh taste. You can also serve these meatballs with a side salad or pickled veggies for more balance. Enjoy the flavors and colors in your bowl! Pro Tips Choose the Right Meat: Using ground chicken or turkey keeps the meatballs lean, but feel free to experiment with ground beef or pork for a richer flavor. Perfectly Cooked Meatballs: Ensure your meatballs are evenly sized for uniform cooking. A small ice cream scoop can help achieve consistent portions. Glaze with Care: When glazing the meatballs, gently toss them to avoid breaking them. This will keep your meatballs intact and beautifully coated. Customize Your Bowl: Feel free to add other vegetables like bell peppers or snap peas for added color and nutrition in your meatball bowls. {{image_2}} When making teriyaki glazed meatballs, you have many meat options. You can use ground chicken or turkey, which keeps it lean. However, beef or pork adds a rich flavor. If you want a vegetarian dish, try using plant-based meat. A mix of mushrooms and beans also works well. Each choice brings its own taste, so experiment to find your favorite! While teriyaki sauce is wonderful, there are other tasty glazes. You can use soy sauce mixed with honey for a sweet touch. A spicy chili sauce adds heat for those who like it hot. For a tangy option, try a citrus glaze made with orange juice and soy sauce. Each glaze can change the whole dish, so don’t be afraid to mix things up. You can customize the bowl to suit your taste. Swap jasmine rice for brown rice or quinoa for a healthier twist. Add more veggies like bell peppers, snap peas, or corn. For extra crunch, toss in some radishes or cucumbers. Each addition makes your meal more colorful and fun. Make it your own, and enjoy every bite! Storing your leftover teriyaki glazed meatball bowls is easy. First, let the bowls cool to room temperature. Place the meatballs and veggies in an airtight container. Add the rice on the side to keep it fluffy. You can store them in the fridge for up to three days. When it's time to enjoy your leftovers, reheat them properly. You can use a microwave or a stovetop. For the microwave, place the bowl in for about 1-2 minutes. Stir halfway through to ensure even heating. If using the stovetop, heat a pan over medium heat. Add a splash of water, cover, and heat for about five minutes. This method keeps the meatballs juicy. If you want to save your teriyaki bowls for later, freezing is a great option. Form the meatballs and bake them as directed. Let them cool completely. Place meatballs in a freezer-safe bag or container. You can freeze them for up to three months. For best results, store rice and veggies separately. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above, and enjoy! The meatballs take about 15 to 20 minutes to cook. You want them to be golden brown and fully cooked inside. Make sure to check their temperature; it should reach 165°F (74°C) for safety. This cooking time works well when you preheat your oven to 400°F (200°C). Yes, you can use frozen vegetables. They save time and still taste great. Just steam them according to the package directions. Frozen broccoli and carrots work well in this recipe. They will add nice color and crunch to your bowls. You can serve your meatball bowls with a variety of sides. Jasmine rice is a perfect base. You can also add a simple salad for freshness. A drizzle of extra teriyaki sauce can enhance the dish. For a crunchy touch, sprinkle some nuts or seeds on top. Enjoy your meal with chopsticks for fun! In this article, we explored everything about making delicious meatball bowls. We covered ingredients, cooking methods, and tips for perfect meatballs. You learned how to vary the meat and customize your sauce. Plus, we shared storage tips for leftovers and reheating. In closing, these meatball bowls can fit any taste. Enjoy creating your version!

Teriyaki Glazed Meatball Bowls

Delicious meatballs glazed with teriyaki sauce served over jasmine rice with steamed broccoli and carrots.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 1 lb ground chicken or turkey
  • 0.5 cup breadcrumbs
  • 0.25 cup green onions, finely chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 0.25 teaspoon black pepper
  • 0.25 cup teriyaki sauce
  • 1 tablespoon sesame oil
  • 1 cup cooked jasmine rice
  • 1 cup steamed broccoli florets
  • 1 carrot julienned
  • 2 tablespoons sesame seeds
  • to taste extra green onions for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground chicken (or turkey), breadcrumbs, chopped green onions, egg, minced garlic, grated ginger, and black pepper. Mix until fully combined.
  • Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and place them on the lined baking sheet.
  • Bake the meatballs in the preheated oven for 15-20 minutes, or until they are golden and cooked through.
  • In a small saucepan, heat the teriyaki sauce and sesame oil over medium heat. Once warmed, add the cooked meatballs to the pan and gently toss them until coated in the glaze.
  • In serving bowls, place a scoop of the cooked jasmine rice at the bottom. Top with a handful of steamed broccoli and a few pieces of julienned carrot.
  • Layer the teriyaki glazed meatballs over the vegetables and rice in each bowl.
  • Sprinkle sesame seeds and additional chopped green onions on top before serving.

Notes

Feel free to customize the vegetables or add more toppings as desired.
Keyword chicken, meatballs, rice bowl, teriyaki, turkey