Teriyaki Chicken Meatball Bowls

$- 1 lb ground chicken - 1/4 cup panko breadcrumbs - 1/4 cup green onion, finely chopped - 1 clove garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons honey - 1 tablespoon rice vinegar - 1/4 cup teriyaki sauce The main ingredients form the heart of the meatballs. Ground chicken is lean and juicy, making it a great choice. Panko breadcrumbs add a nice crunch. Green onions give a fresh taste. Garlic and ginger bring warmth and depth. Soy sauce and sesame oil add savory umami. Honey and rice vinegar balance flavors with sweet and tangy notes. Finally, teriyaki sauce ties everything together. - 2 cups cooked jasmine rice - 1 cup steamed broccoli florets - Sesame seeds for garnish - Additional green onions for garnish The additional ingredients help make the dish complete. Jasmine rice is soft and fragrant. It serves as a perfect base for the meatballs. Steamed broccoli adds a pop of color and nutrients. Sesame seeds and green onions are perfect for garnish. They add extra flavor and make the meal look nice. {{ingredient_image_1}} 1. Preheating the oven: First, set your oven to 400°F (200°C). This will help the meatballs cook evenly. Line a baking sheet with parchment paper. This makes cleanup easy. 2. Mixing meatball ingredients: In a large bowl, combine the ground chicken, panko breadcrumbs, green onion, minced garlic, grated ginger, soy sauce, and sesame oil. Mix these until just combined. Be careful not to overmix. This keeps the meatballs tender. 1. Forming meatballs: Scoop about 1 inch of the mixture and roll it into a ball. Place each meatball on the prepared baking sheet. You should have about 20 meatballs when done. 2. Baking the meatballs: Put the baking sheet in the preheated oven. Bake the meatballs for 18-20 minutes. They should turn golden brown and be fully cooked. 3. Preparing teriyaki sauce: In a small saucepan, mix honey, rice vinegar, and teriyaki sauce. Heat this over medium-low heat. Stir occasionally until warmed and slightly thickened. 1. Plating the bowls: Start with a generous scoop of cooked jasmine rice in each bowl. This will be the base of your meal. 2. Garnishing before serving: Top the rice with the baked chicken meatballs and steamed broccoli. Drizzle the warm teriyaki sauce over everything. Finally, sprinkle sesame seeds and extra green onions on top for a fresh touch. Serve your bowls warm and enjoy! To make great meatballs, start by mixing the ingredients gently. Overmixing can make them tough. Use your hands to combine the ground chicken, panko, green onion, garlic, ginger, soy sauce, and sesame oil. Once mixed, scoop out about one inch of the mixture and roll it into balls. Make sure they are the same size. This will help them cook evenly. To boost the flavor, try adding a bit more ginger or garlic. You can also adjust the soy sauce for saltiness. For a sweeter kick, add extra honey to the sauce. If you want a spicy twist, include some sriracha or red pepper flakes. These little changes can make a big difference. For a colorful bowl, pair your meatballs with steamed broccoli. Other good options include carrots, snap peas, or bell peppers. Serve the meatballs over jasmine rice for a classic touch. If you have leftovers, store them in the fridge. Reheat them in the oven or on the stove. This keeps the meatballs juicy and tasty. Pro Tips Use Cold Ingredients: Keeping the ground chicken and other ingredients cold helps maintain the meatballs' texture and prevents them from becoming dense. Don't Overmix: When combining the ingredients for the meatballs, mix just until combined to ensure they stay tender and juicy. Experiment with Vegetables: Feel free to add other vegetables like bell peppers or snap peas to your bowls for extra color and nutrition. Make Ahead: You can prepare the meatballs in advance and freeze them. Just bake from frozen, adding a few extra minutes to the cooking time. {{image_2}} You can switch up the meat in these bowls. Ground turkey is a great option. It is lean and still has a nice flavor. If you prefer beef, use ground beef for a heartier taste. For those who want a meatless meal, you have options too. Try using lentils or chickpeas. Just mash them up and mix with your favorite spices. You can also use plant-based ground meat. This works well with the teriyaki sauce. You can make your own teriyaki sauce at home. Here’s a simple recipe: - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon cornstarch (to thicken) Mix these in a pot, heat, and stir until thick. This sauce is sweet and flavorful! If you want a different glaze, try a sweet chili sauce. It adds a nice kick. You could also use a honey mustard mix for a twist. Not a fan of jasmine rice? You can use brown rice instead. It has more fiber and a nutty taste. Cauliflower rice is another option. It’s low in carbs and easy to make. If you want to skip grains, try using quinoa. It’s packed with protein and cooks quickly. For a fun twist, you could even serve this with zoodles (zucchini noodles). They add a fresh crunch to the meal. After enjoying your teriyaki chicken meatball bowls, store leftovers properly. First, let the food cool down. Place the meatballs, rice, and vegetables in airtight containers. - For refrigerating leftovers, keep them in the fridge for up to three days. - If you want to save them longer, freezing meatballs and rice separately is best. Wrap each in plastic wrap and place in freezer bags. This way, they stay fresh for up to three months. When it's time to enjoy your leftovers, you want them warm and tasty. - The best methods for reheating meatballs are in the oven or microwave. If using the oven, preheat to 350°F (175°C) and bake for about 10 minutes. For the microwave, heat in short bursts of 30 seconds until warm. - To ensure you are maintaining texture and flavor, add a splash of water or sauce before reheating. This keeps the meatballs moist and delicious! How do I know when the meatballs are done? You can check the meatballs by cutting one in half. The inside should be white, not pink. They should also feel firm to the touch. Baking for 18-20 minutes at 400°F (200°C) usually gives the right result. Can I make this recipe ahead of time? Yes, you can. Prepare the meatballs and cook them ahead of time. Store them in the fridge for up to three days. You can also freeze them for up to three months. Just remember to reheat them well before serving. What can I use instead of panko breadcrumbs? If you don’t have panko, regular breadcrumbs work too. You can also use crushed crackers or oats as a substitute. Just make sure they are finely crushed for the best texture. Alternatives for soy sauce and teriyaki sauce You can use coconut aminos as a soy sauce alternative. For teriyaki sauce, a mix of honey and soy sauce works well. You can add a bit of vinegar for extra flavor, too. How many servings does this recipe yield? This recipe makes about four servings. Each serving includes a good amount of meatballs, rice, and broccoli. Can I adjust the recipe for larger gatherings? Absolutely! You can double the recipe easily. Just make sure to bake the meatballs in batches if your oven is small. This way, they cook evenly and stay moist. This blog post covered how to make tasty meatballs with a simple teriyaki sauce. We discussed the key ingredients, step-by-step instructions, and tips to help you succeed. Remember, using the right cooking techniques makes all the difference. You can even try different proteins and sauces for a fresh twist. Store your leftovers properly to enjoy later. With these tools, you can make a delicious meal that pleases everyone. Enjoy cooking, and happy eating!$

Teriyaki Chicken Meatball Bowls

Delicious chicken meatballs served over jasmine rice with steamed broccoli and teriyaki sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Ingredients

1 lb ground chicken
0.25 cup panko breadcrumbs
0.25 cup green onion, finely chopped
1 clove garlic, minced
1 tablespoon ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon rice vinegar
0.25 cup teriyaki sauce
2 cups cooked jasmine rice
1 cup steamed broccoli florets
to taste sesame seeds for garnish
to taste additional green onions for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, green onion, minced garlic, grated ginger, soy sauce, and sesame oil. Mix until just combined; be careful not to overmix.
Scoop out about 1 inch of the mixture and roll into balls, placing them on the prepared baking sheet. You should have approximately 20 meatballs.
Bake the meatballs in the preheated oven for 18-20 minutes or until cooked through and golden brown on the outside.
In a small saucepan, combine the honey, rice vinegar, and teriyaki sauce. Heat over medium-low until warmed and slightly thickened, stirring occasionally.
In serving bowls, place a generous scoop of cooked jasmine rice. Top with the baked chicken meatballs, steamed broccoli florets, and drizzle the warm teriyaki sauce over the top.
Sprinkle sesame seeds and additional green onions over each bowl for garnish. Serve immediately while warm.

Notes

Be careful not to overmix the meatball mixture.

Keyword broccoli, chicken, meatballs, rice, teriyaki