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To make Teriyaki Meatball Rice Bowls, gather these simple ingredients: - 1 lb ground chicken or turkey - 1/2 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 1 tablespoon grated ginger - 2 cloves garlic, minced - 1 egg, beaten - Salt and pepper to taste - 1 cup cooked white rice (jasmine or sushi rice) - 1/2 cup teriyaki sauce - 1 tablespoon sesame oil - 1 cup steamed broccoli florets - 1/2 cup shredded carrots - Sesame seeds for garnish You can swap ingredients based on what you have. Use ground beef or pork if you prefer. For a vegetarian option, try mashed chickpeas or tofu. You can also replace panko with regular breadcrumbs. If you do not have teriyaki sauce, soy sauce works well. Using fresh ingredients makes a big difference. Choose high-quality ground chicken or turkey for juicy meatballs. Fresh ginger and garlic add a great punch of flavor. For the rice, jasmine or sushi rice will give you the best texture. Fresh green onions and vibrant veggies make your bowls look and taste amazing. When possible, opt for organic produce and proteins. This ensures you enjoy the best taste in your Teriyaki Meatball Rice Bowls. {{ingredient_image_1}} To start, gather your ingredients. You need ground chicken or turkey, panko breadcrumbs, green onions, ginger, garlic, an egg, salt, and pepper. In a large bowl, mix the ground meat, breadcrumbs, chopped green onions, grated ginger, minced garlic, beaten egg, salt, and pepper. Make sure to mix everything well. Your hands work best for this. Once mixed, shape the mixture into small meatballs, about one inch wide. Set the meatballs aside on a plate. Now, it’s time to cook. Heat sesame oil in a large skillet on medium heat. Once hot, add the meatballs in batches. Don’t crowd the pan; you want them to brown nicely. Cook the meatballs for about five to seven minutes. Turn them occasionally for even cooking. When they are browned all over, they are ready for the sauce. Pour teriyaki sauce over the meatballs. Make sure each meatball gets coated. Let them simmer for three to four minutes. This will thicken the sauce a bit and soak into the meatballs. Now, let’s build your rice bowls. Start with a scoop of cooked white rice in each bowl. You can use jasmine or sushi rice for best results. Next, add a generous serving of the teriyaki meatballs on top of the rice. Then, include some steamed broccoli florets and shredded carrots. These add color and nutrition to your meal. Finally, sprinkle sesame seeds and some extra green onions on top for garnish. Your Teriyaki Meatball Rice Bowls are ready to enjoy! To make the best meatballs, use fresh ground chicken or turkey. This choice keeps them tender. Adding panko breadcrumbs helps with moisture. They soak up the juices while cooking. Keep the meatballs small, about one inch wide. This size cooks evenly and stays juicy. Don't overmix the meat when combining ingredients. Overmixing can lead to tough meatballs. Lastly, let the meatballs rest before cooking. This helps them hold their shape. For the rice, use jasmine or sushi rice for the best taste. Rinse the rice well before cooking. This removes excess starch and keeps it fluffy. Use a rice cooker for perfect results. A rice cooker takes the guesswork out of cooking. If you don’t have one, use a pot with a lid. Follow a simple ratio of one cup of rice to one and a half cups of water. Bring it to a boil, then reduce heat and cover. Let it steam for about 15 minutes. Fluff with a fork before serving. To boost the teriyaki flavor, add more ginger and garlic. These ingredients brighten the dish. You can also mix in some sesame seeds while cooking the meatballs. This adds a nice crunch. If you want a bit of heat, try adding red pepper flakes. For a richer taste, let the teriyaki sauce simmer longer. This thickens it and intensifies the flavor. You can even use homemade teriyaki sauce for an extra special touch. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic elevate the flavor of the meatballs. Opt for freshly grated ginger and minced garlic instead of pre-packaged options for the best taste. Cook Meatballs Evenly: To ensure even cooking, make sure to space the meatballs apart in the skillet. Cook them in batches if necessary to avoid overcrowding. Customize Veggies: Feel free to mix and match the vegetables in your rice bowl. Bell peppers, snap peas, or bok choy can also be great additions alongside broccoli and carrots. Perfect Rice Texture: For fluffy rice, rinse the jasmine or sushi rice under cold water before cooking. This removes excess starch and prevents clumping. {{image_2}} You can switch up the protein in your teriyaki meatball rice bowls. If you prefer beef, use 1 lb of ground beef instead of chicken or turkey. Beef gives a rich flavor that pairs well with teriyaki sauce. For a vegetarian option, try using firm tofu. Crumble the tofu and mix it with the panko and seasonings. This gives you a tasty meatless meatball. Adding different vegetables boosts nutrition and color. You can swap steamed broccoli for snap peas or green beans. Both add a nice crunch. You can also mix in bell peppers or zucchini. For added nutrition, toss in some spinach or kale. These veggies cook quickly and bring great flavor. While store-bought teriyaki sauce is easy, you can make your own. Combine soy sauce, honey, ginger, and garlic for a quick homemade version. This gives you control over sweetness and flavor. If you want something different, try using soy sauce with a splash of rice vinegar. This option is less sweet but adds a nice tang. Experiment with flavors to find what you love best! To keep your teriyaki meatball rice bowls fresh, store any leftovers in an airtight container. Place the meatballs, rice, and veggies in the same container or separate them for easy reheating. Make sure to cool them to room temperature before sealing. This helps keep them safe and tasty. Leftovers can last in the fridge for up to three days. When you are ready to enjoy your leftovers, reheating is simple. You can use a microwave or a skillet. For the microwave, place the food in a bowl. Heat it for one to two minutes, stirring halfway through. If using a skillet, add a splash of water or teriyaki sauce. Heat it on low until warm, stirring often. This keeps the meatballs moist. If you want to freeze your teriyaki meatball rice bowls, do it right after cooking. Let them cool first, then pack them in airtight containers or freezer bags. Be sure to remove as much air as possible. They can last in the freezer for up to three months. To eat, just thaw in the fridge overnight and reheat as mentioned above. Enjoy your homemade meal anytime! Yes, you can make Teriyaki Meatball Rice Bowls ahead of time. Prepare the meatballs and cook them. Once cooked, let them cool. Store the meatballs in an airtight container. You can keep them in the fridge for up to three days. When ready to eat, reheat the meatballs with the teriyaki sauce. You can also cook the rice ahead of time. Just make sure to store it properly. To check if the meatballs are fully cooked, use a meat thermometer. The internal temperature should reach 165°F. If you don't have a thermometer, cut one meatball in half. The meat should be no longer pink, and the juices should run clear. Cooking time may vary, so keep an eye on them. They should be golden brown on the outside and firm to the touch. Teriyaki Meatball Rice Bowls pair well with various side dishes. Here are some tasty options: - Edamame sprinkled with sea salt - Cucumber salad with rice vinegar - Miso soup with tofu and seaweed - Asian-style slaw with sesame dressing These sides add flavor and balance to your meal. Choose any of these to make your dinner special! In this article, I covered how to make delicious Teriyaki Meatball Rice Bowls. I discussed each ingredient and tips for the best results. You learned how to prepare and cook meatballs, assemble your bowls, and store leftovers. I also shared fun variations to make the dish your own. Now, dive in and enjoy this tasty meal. Experiment with flavors and ingredients to make it unique. Happy cooking!

Teriyaki Meatball Rice Bowls

Delicious rice bowls topped with teriyaki meatballs, steamed broccoli, and shredded carrots.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 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 green onions, finely chopped
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 egg beaten
  • to taste salt and pepper
  • 1 cup cooked white rice (jasmine or sushi rice)
  • 1/2 cup teriyaki sauce
  • 1 tablespoon sesame oil
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • to taste sesame seeds for garnish

Instructions
 

  • In a large bowl, combine the ground chicken (or turkey), panko breadcrumbs, green onions, grated ginger, minced garlic, beaten egg, salt, and pepper. Mix until well combined.
  • Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.
  • In a large skillet, heat the sesame oil over medium heat. Add the meatballs in batches and cook for about 5-7 minutes, turning occasionally until they are browned on all sides and cooked through.
  • Pour the teriyaki sauce over the meatballs, making sure they are all coated. Simmer for an additional 3-4 minutes until the sauce thickens slightly.
  • In bowls, place a scoop of cooked rice followed by a generous serving of teriyaki meatballs, steamed broccoli, and shredded carrots.
  • Sprinkle sesame seeds and a few additional green onions on top for garnish.

Notes

Feel free to add other vegetables or adjust the sauce to your taste.
Keyword chicken, meatballs, rice bowls, teriyaki, turkey