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Teriyaki Meatball Bowls Flavorful and Easy Dinner

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- 1 pound ground chicken or turkey - 1/2 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 1 teaspoon ginger, grated - 1 tablespoon garlic, minced For the meatballs, I like to use ground chicken or turkey. They stay moist and soak up flavors well. Panko breadcrumbs add a nice crunch and help keep the meatballs light. Green onions and garlic bring fresh taste and aroma to the dish. Grated ginger gives a warm zing, making each bite exciting. - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey or agave syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar In the teriyaki sauce, low sodium soy sauce is key. It gives a salty kick without being too strong. Honey or agave syrup adds sweetness, balancing the flavors. Sesame oil gives a nutty taste, while rice vinegar adds a bit of tang. Together, they create a sauce that is rich and savory. - 1 cup cooked jasmine rice (or brown rice) - 1 cup steamed broccoli florets - Sesame seeds for garnish - Extra green onions for garnish When serving, I like to use jasmine or brown rice as a base. The fluffy rice soaks up the sauce well. Steamed broccoli adds color and nutrition. For the final touch, sprinkle sesame seeds and extra green onions on top. These garnishes not only look good but also add crunch and fresh flavor. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This makes sure the meatballs cook evenly. While the oven warms up, line a baking sheet with parchment paper. This helps with easy cleanup after baking. In a large mixing bowl, combine the ground chicken or turkey, panko breadcrumbs, chopped green onions, grated ginger, minced garlic, and one tablespoon of soy sauce. Mix everything well until it’s combined. This is where the magic begins. Shape the mixture into meatballs, about 1.5 inches wide. Place each meatball on the lined baking sheet. Bake them in the oven for 15-20 minutes. You want them golden brown and fully cooked. This step fills your kitchen with a lovely aroma. For the teriyaki sauce, take a small saucepan and add the remaining soy sauce, honey or agave syrup, sesame oil, and rice vinegar. Stir until it’s all mixed. Cook over medium heat until it simmers. This usually takes about 3-5 minutes. You’ll notice the sauce thickening up nicely. Once the meatballs are done, place them in a large bowl. Pour the teriyaki sauce over the meatballs. Toss them gently to coat each meatball well. Now, in serving bowls, add a scoop of cooked jasmine rice. Top it with those delicious teriyaki meatballs and some steamed broccoli. For the final touch, sprinkle sesame seeds and extra chopped green onions on top. This adds color and more flavor. Your teriyaki meatball bowls look fantastic and taste even better! For moist meatballs, I recommend using ground chicken or turkey. These meats keep the meatballs juicy. Add panko breadcrumbs to help with texture. They hold moisture well and give a nice bite. Keep the meatballs around 1.5 inches in size. This helps them cook evenly. Bake them at 400°F for 15-20 minutes. Check that they turn golden brown and are cooked all the way through. An instant-read thermometer should read 165°F in the center. To adjust the teriyaki sauce, start with low-sodium soy sauce. This keeps the dish from being too salty. You can add honey or agave syrup for sweetness. If you like it sweeter, add more honey. If you want less sweetness, cut back on the honey. A little rice vinegar gives the sauce a nice tang. Taste the sauce as you go. This way, you can find the right balance of sweet and salty. Stir the sauce well before pouring it over the meatballs. When serving, use colorful bowls to make the dish pop. Start with jasmine or brown rice as the base. Next, add the teriyaki meatballs on top. Place steamed broccoli beside the meatballs for color and nutrition. For extra flair, sprinkle sesame seeds and chopped green onions on top. These add flavor and a nice crunch. You can also add a lime wedge for a fresh twist. Use chopsticks for a fun touch and to make it more authentic! Pro Tips Use Fresh Ingredients: Fresh ginger and garlic can significantly enhance the flavor of your meatballs. Opt for freshly grated ginger and minced garlic rather than powdered versions for the best taste. Don't Overmix: When combining the meatball ingredients, mix just until combined. Overmixing can lead to tough meatballs. Experiment with Vegetables: Feel free to add other steamed vegetables like snap peas or bell peppers for added nutrition and color in your bowls. Make Ahead: You can prepare the meatballs and teriyaki sauce ahead of time. Store them separately in the fridge for up to 2 days, and simply reheat when ready to serve. {{image_2}} You can switch the ground chicken or turkey for other meats. Ground beef adds a rich flavor. Pork brings a nice sweetness to the dish. If you're vegan, try plant-based meat. Many brands offer great texture and taste. If you want a lighter sauce, go for low-sugar teriyaki sauces. They cut down on calories but keep the flavor. You can also make your own sauce. Just mix soy sauce, honey, and sesame oil. This way, you know exactly what’s in it. Switch up the vegetables or grains in your bowl. Try adding bell peppers or snap peas for crunch. You can also use quinoa instead of rice. It adds protein and a nutty taste. Don't be afraid to mix and match your favorites! After enjoying your teriyaki meatball bowls, store any leftovers in an airtight container. Place them in the fridge for up to three days. If you want to save them longer, freeze the meatballs and sauce separately. They can last for up to three months in the freezer. Just remember to label the containers with the date. This way, you can enjoy tasty meals later. To reheat your teriyaki meatballs, use the microwave or oven. If using the microwave, place the meatballs in a bowl with a splash of water. Cover it with a lid or wrap. Heat in short bursts for one minute. Stir and check until hot. If using the oven, preheat it to 350°F (175°C). Place the meatballs in a baking dish and cover with foil. Heat for about 10-15 minutes. This keeps them moist and tasty. For easy meals, prep your teriyaki meatballs ahead of time. Shape the meatballs and freeze them raw. This way, you can cook just what you need. For lunches, pack rice, meatballs, and veggies in meal prep containers. This makes grabbing a quick meal simple and fast. You can also add extra toppings like sesame seeds or green onions when you’re ready to eat. Yes, you can use various ground meats. Ground turkey or chicken are great choices. You can also try ground beef or pork. Each meat gives a unique flavor. For a plant-based option, use ground tofu or tempeh. Just ensure the meat is well-seasoned to keep those flavors strong. To thicken your teriyaki sauce, simmer it longer. This reduces the liquid and makes it thicker. You can also mix a tablespoon of cornstarch with water. Stir this mix into the sauce as it simmers. Cook until it thickens to your desired level. Adjust the sweetness or saltiness to keep the flavor balanced. Yes, this recipe is great for meal prep. You can make the meatballs and sauce ahead of time. Store them in separate containers in the fridge. They last for up to four days. Reheat the meatballs in the oven or microwave. This makes it easy to enjoy a tasty meal all week. You can serve teriyaki meatballs with rice and veggies. Jasmine or brown rice works well. Steamed broccoli is a perfect match, but you can also add bell peppers or snap peas. For extra flavor, consider pickled vegetables or a side salad. Add some lime wedges for a zesty kick. This post covered how to make tasty teriyaki meatballs. We discussed main ingredients, including ground chicken and panko breadcrumbs. I shared steps for baking, making sauce, and serving with rice and broccoli. You can even switch up the protein and sides to match your taste. Remember to store leftovers well and reuse them for quick meals. Enjoy creating this dish, and make it your own with the tips and variations provided!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty dinner? Try my Teriyaki Meatball Bowls! They are fun to make and packed with flavor. You’ll love the juicy meatballs and sweet teriyaki sauce, all served over rice and fresh veggies. In just a few simple steps, you can whip up a meal that delights everyone. Let’s dive into the easy ingredients and steps to create this delicious dish tonight!

Why I Love This Recipe

  1. Quick and Easy: This recipe can be prepared in just 45 minutes, making it perfect for busy weeknights.
  2. Flavorful Sauce: The homemade teriyaki sauce adds a deliciously sweet and savory flavor that elevates the meatballs.
  3. Healthy Ingredients: Using ground chicken or turkey and plenty of veggies makes this dish a healthier alternative.
  4. Customizable: You can easily modify the recipe by adding your favorite vegetables or adjusting the sauce ingredients.

Ingredients

Main Ingredients for Teriyaki Meatballs

– 1 pound ground chicken or turkey

– 1/2 cup panko breadcrumbs

– 1/4 cup green onions, finely chopped

– 1 teaspoon ginger, grated

– 1 tablespoon garlic, minced

For the meatballs, I like to use ground chicken or turkey. They stay moist and soak up flavors well. Panko breadcrumbs add a nice crunch and help keep the meatballs light. Green onions and garlic bring fresh taste and aroma to the dish. Grated ginger gives a warm zing, making each bite exciting.

Teriyaki Sauce Components

– 1/4 cup soy sauce (low sodium)

– 2 tablespoons honey or agave syrup

– 1 tablespoon sesame oil

– 1 tablespoon rice vinegar

In the teriyaki sauce, low sodium soy sauce is key. It gives a salty kick without being too strong. Honey or agave syrup adds sweetness, balancing the flavors. Sesame oil gives a nutty taste, while rice vinegar adds a bit of tang. Together, they create a sauce that is rich and savory.

Serving Suggestions

– 1 cup cooked jasmine rice (or brown rice)

– 1 cup steamed broccoli florets

– Sesame seeds for garnish

– Extra green onions for garnish

When serving, I like to use jasmine or brown rice as a base. The fluffy rice soaks up the sauce well. Steamed broccoli adds color and nutrition. For the final touch, sprinkle sesame seeds and extra green onions on top. These garnishes not only look good but also add crunch and fresh flavor.

Step-by-Step Instructions

Preheating and Preparing

First, preheat your oven to 400°F (200°C). This makes sure the meatballs cook evenly. While the oven warms up, line a baking sheet with parchment paper. This helps with easy cleanup after baking.

Making the Meatballs

In a large mixing bowl, combine the ground chicken or turkey, panko breadcrumbs, chopped green onions, grated ginger, minced garlic, and one tablespoon of soy sauce. Mix everything well until it’s combined. This is where the magic begins.

Baking Instructions

Shape the mixture into meatballs, about 1.5 inches wide. Place each meatball on the lined baking sheet. Bake them in the oven for 15-20 minutes. You want them golden brown and fully cooked. This step fills your kitchen with a lovely aroma.

Preparing Teriyaki Sauce

For the teriyaki sauce, take a small saucepan and add the remaining soy sauce, honey or agave syrup, sesame oil, and rice vinegar. Stir until it’s all mixed. Cook over medium heat until it simmers. This usually takes about 3-5 minutes. You’ll notice the sauce thickening up nicely.

Coating and Assembling the Bowls

Once the meatballs are done, place them in a large bowl. Pour the teriyaki sauce over the meatballs. Toss them gently to coat each meatball well. Now, in serving bowls, add a scoop of cooked jasmine rice. Top it with those delicious teriyaki meatballs and some steamed broccoli.

Final Touches

For the final touch, sprinkle sesame seeds and extra chopped green onions on top. This adds color and more flavor. Your teriyaki meatball bowls look fantastic and taste even better!

Tips & Tricks

Perfecting the Meatballs

For moist meatballs, I recommend using ground chicken or turkey. These meats keep the meatballs juicy. Add panko breadcrumbs to help with texture. They hold moisture well and give a nice bite.

Keep the meatballs around 1.5 inches in size. This helps them cook evenly. Bake them at 400°F for 15-20 minutes. Check that they turn golden brown and are cooked all the way through. An instant-read thermometer should read 165°F in the center.

Enhancing the Teriyaki Flavor

To adjust the teriyaki sauce, start with low-sodium soy sauce. This keeps the dish from being too salty. You can add honey or agave syrup for sweetness. If you like it sweeter, add more honey. If you want less sweetness, cut back on the honey. A little rice vinegar gives the sauce a nice tang.

Taste the sauce as you go. This way, you can find the right balance of sweet and salty. Stir the sauce well before pouring it over the meatballs.

Presentation and Serving Ideas

When serving, use colorful bowls to make the dish pop. Start with jasmine or brown rice as the base. Next, add the teriyaki meatballs on top. Place steamed broccoli beside the meatballs for color and nutrition.

For extra flair, sprinkle sesame seeds and chopped green onions on top. These add flavor and a nice crunch. You can also add a lime wedge for a fresh twist. Use chopsticks for a fun touch and to make it more authentic!

Pro Tips

  1. Use Fresh Ingredients: Fresh ginger and garlic can significantly enhance the flavor of your meatballs. Opt for freshly grated ginger and minced garlic rather than powdered versions for the best taste.
  2. Don’t Overmix: When combining the meatball ingredients, mix just until combined. Overmixing can lead to tough meatballs.
  3. Experiment with Vegetables: Feel free to add other steamed vegetables like snap peas or bell peppers for added nutrition and color in your bowls.
  4. Make Ahead: You can prepare the meatballs and teriyaki sauce ahead of time. Store them separately in the fridge for up to 2 days, and simply reheat when ready to serve.

Variations

Alternate Protein Choices

You can switch the ground chicken or turkey for other meats. Ground beef adds a rich flavor. Pork brings a nice sweetness to the dish. If you’re vegan, try plant-based meat. Many brands offer great texture and taste.

Sauce Alternative Options

If you want a lighter sauce, go for low-sugar teriyaki sauces. They cut down on calories but keep the flavor. You can also make your own sauce. Just mix soy sauce, honey, and sesame oil. This way, you know exactly what’s in it.

Accompaniment Variations

Switch up the vegetables or grains in your bowl. Try adding bell peppers or snap peas for crunch. You can also use quinoa instead of rice. It adds protein and a nutty taste. Don’t be afraid to mix and match your favorites!

Storage Info

Storing Leftovers

After enjoying your teriyaki meatball bowls, store any leftovers in an airtight container. Place them in the fridge for up to three days. If you want to save them longer, freeze the meatballs and sauce separately. They can last for up to three months in the freezer. Just remember to label the containers with the date. This way, you can enjoy tasty meals later.

Reheating Tips

To reheat your teriyaki meatballs, use the microwave or oven. If using the microwave, place the meatballs in a bowl with a splash of water. Cover it with a lid or wrap. Heat in short bursts for one minute. Stir and check until hot. If using the oven, preheat it to 350°F (175°C). Place the meatballs in a baking dish and cover with foil. Heat for about 10-15 minutes. This keeps them moist and tasty.

Meal Prep Ideas

For easy meals, prep your teriyaki meatballs ahead of time. Shape the meatballs and freeze them raw. This way, you can cook just what you need. For lunches, pack rice, meatballs, and veggies in meal prep containers. This makes grabbing a quick meal simple and fast. You can also add extra toppings like sesame seeds or green onions when you’re ready to eat.

FAQs

Can I use different meats for this recipe?

Yes, you can use various ground meats. Ground turkey or chicken are great choices. You can also try ground beef or pork. Each meat gives a unique flavor. For a plant-based option, use ground tofu or tempeh. Just ensure the meat is well-seasoned to keep those flavors strong.

How do I make the sauce thicker?

To thicken your teriyaki sauce, simmer it longer. This reduces the liquid and makes it thicker. You can also mix a tablespoon of cornstarch with water. Stir this mix into the sauce as it simmers. Cook until it thickens to your desired level. Adjust the sweetness or saltiness to keep the flavor balanced.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prep. You can make the meatballs and sauce ahead of time. Store them in separate containers in the fridge. They last for up to four days. Reheat the meatballs in the oven or microwave. This makes it easy to enjoy a tasty meal all week.

What can I serve with teriyaki meatball bowls?

You can serve teriyaki meatballs with rice and veggies. Jasmine or brown rice works well. Steamed broccoli is a perfect match, but you can also add bell peppers or snap peas. For extra flavor, consider pickled vegetables or a side salad. Add some lime wedges for a zesty kick.

This post covered how to make tasty teriyaki meatballs. We discussed main ingredients, including ground chicken and panko breadcrumbs. I shared steps for baking, making sauce, and serving with rice and broccoli. You can even switch up the protein and sides to match your taste. Remember to store leftovers well and reuse them for quick meals. Enjoy creating this dish, and make it your own with the tips and variations provide

- 1 pound ground chicken or turkey - 1/2 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 1 teaspoon ginger, grated - 1 tablespoon garlic, minced For the meatballs, I like to use ground chicken or turkey. They stay moist and soak up flavors well. Panko breadcrumbs add a nice crunch and help keep the meatballs light. Green onions and garlic bring fresh taste and aroma to the dish. Grated ginger gives a warm zing, making each bite exciting. - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey or agave syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar In the teriyaki sauce, low sodium soy sauce is key. It gives a salty kick without being too strong. Honey or agave syrup adds sweetness, balancing the flavors. Sesame oil gives a nutty taste, while rice vinegar adds a bit of tang. Together, they create a sauce that is rich and savory. - 1 cup cooked jasmine rice (or brown rice) - 1 cup steamed broccoli florets - Sesame seeds for garnish - Extra green onions for garnish When serving, I like to use jasmine or brown rice as a base. The fluffy rice soaks up the sauce well. Steamed broccoli adds color and nutrition. For the final touch, sprinkle sesame seeds and extra green onions on top. These garnishes not only look good but also add crunch and fresh flavor. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This makes sure the meatballs cook evenly. While the oven warms up, line a baking sheet with parchment paper. This helps with easy cleanup after baking. In a large mixing bowl, combine the ground chicken or turkey, panko breadcrumbs, chopped green onions, grated ginger, minced garlic, and one tablespoon of soy sauce. Mix everything well until it’s combined. This is where the magic begins. Shape the mixture into meatballs, about 1.5 inches wide. Place each meatball on the lined baking sheet. Bake them in the oven for 15-20 minutes. You want them golden brown and fully cooked. This step fills your kitchen with a lovely aroma. For the teriyaki sauce, take a small saucepan and add the remaining soy sauce, honey or agave syrup, sesame oil, and rice vinegar. Stir until it’s all mixed. Cook over medium heat until it simmers. This usually takes about 3-5 minutes. You’ll notice the sauce thickening up nicely. Once the meatballs are done, place them in a large bowl. Pour the teriyaki sauce over the meatballs. Toss them gently to coat each meatball well. Now, in serving bowls, add a scoop of cooked jasmine rice. Top it with those delicious teriyaki meatballs and some steamed broccoli. For the final touch, sprinkle sesame seeds and extra chopped green onions on top. This adds color and more flavor. Your teriyaki meatball bowls look fantastic and taste even better! For moist meatballs, I recommend using ground chicken or turkey. These meats keep the meatballs juicy. Add panko breadcrumbs to help with texture. They hold moisture well and give a nice bite. Keep the meatballs around 1.5 inches in size. This helps them cook evenly. Bake them at 400°F for 15-20 minutes. Check that they turn golden brown and are cooked all the way through. An instant-read thermometer should read 165°F in the center. To adjust the teriyaki sauce, start with low-sodium soy sauce. This keeps the dish from being too salty. You can add honey or agave syrup for sweetness. If you like it sweeter, add more honey. If you want less sweetness, cut back on the honey. A little rice vinegar gives the sauce a nice tang. Taste the sauce as you go. This way, you can find the right balance of sweet and salty. Stir the sauce well before pouring it over the meatballs. When serving, use colorful bowls to make the dish pop. Start with jasmine or brown rice as the base. Next, add the teriyaki meatballs on top. Place steamed broccoli beside the meatballs for color and nutrition. For extra flair, sprinkle sesame seeds and chopped green onions on top. These add flavor and a nice crunch. You can also add a lime wedge for a fresh twist. Use chopsticks for a fun touch and to make it more authentic! Pro Tips Use Fresh Ingredients: Fresh ginger and garlic can significantly enhance the flavor of your meatballs. Opt for freshly grated ginger and minced garlic rather than powdered versions for the best taste. Don't Overmix: When combining the meatball ingredients, mix just until combined. Overmixing can lead to tough meatballs. Experiment with Vegetables: Feel free to add other steamed vegetables like snap peas or bell peppers for added nutrition and color in your bowls. Make Ahead: You can prepare the meatballs and teriyaki sauce ahead of time. Store them separately in the fridge for up to 2 days, and simply reheat when ready to serve. {{image_2}} You can switch the ground chicken or turkey for other meats. Ground beef adds a rich flavor. Pork brings a nice sweetness to the dish. If you're vegan, try plant-based meat. Many brands offer great texture and taste. If you want a lighter sauce, go for low-sugar teriyaki sauces. They cut down on calories but keep the flavor. You can also make your own sauce. Just mix soy sauce, honey, and sesame oil. This way, you know exactly what’s in it. Switch up the vegetables or grains in your bowl. Try adding bell peppers or snap peas for crunch. You can also use quinoa instead of rice. It adds protein and a nutty taste. Don't be afraid to mix and match your favorites! After enjoying your teriyaki meatball bowls, store any leftovers in an airtight container. Place them in the fridge for up to three days. If you want to save them longer, freeze the meatballs and sauce separately. They can last for up to three months in the freezer. Just remember to label the containers with the date. This way, you can enjoy tasty meals later. To reheat your teriyaki meatballs, use the microwave or oven. If using the microwave, place the meatballs in a bowl with a splash of water. Cover it with a lid or wrap. Heat in short bursts for one minute. Stir and check until hot. If using the oven, preheat it to 350°F (175°C). Place the meatballs in a baking dish and cover with foil. Heat for about 10-15 minutes. This keeps them moist and tasty. For easy meals, prep your teriyaki meatballs ahead of time. Shape the meatballs and freeze them raw. This way, you can cook just what you need. For lunches, pack rice, meatballs, and veggies in meal prep containers. This makes grabbing a quick meal simple and fast. You can also add extra toppings like sesame seeds or green onions when you’re ready to eat. Yes, you can use various ground meats. Ground turkey or chicken are great choices. You can also try ground beef or pork. Each meat gives a unique flavor. For a plant-based option, use ground tofu or tempeh. Just ensure the meat is well-seasoned to keep those flavors strong. To thicken your teriyaki sauce, simmer it longer. This reduces the liquid and makes it thicker. You can also mix a tablespoon of cornstarch with water. Stir this mix into the sauce as it simmers. Cook until it thickens to your desired level. Adjust the sweetness or saltiness to keep the flavor balanced. Yes, this recipe is great for meal prep. You can make the meatballs and sauce ahead of time. Store them in separate containers in the fridge. They last for up to four days. Reheat the meatballs in the oven or microwave. This makes it easy to enjoy a tasty meal all week. You can serve teriyaki meatballs with rice and veggies. Jasmine or brown rice works well. Steamed broccoli is a perfect match, but you can also add bell peppers or snap peas. For extra flavor, consider pickled vegetables or a side salad. Add some lime wedges for a zesty kick. This post covered how to make tasty teriyaki meatballs. We discussed main ingredients, including ground chicken and panko breadcrumbs. I shared steps for baking, making sauce, and serving with rice and broccoli. You can even switch up the protein and sides to match your taste. Remember to store leftovers well and reuse them for quick meals. Enjoy creating this dish, and make it your own with the tips and variations provided!

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 Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound ground chicken or turkey
  • 0.5 cup panko breadcrumbs
  • 0.25 cup green onions, finely chopped
  • 1 teaspoon ginger, grated
  • 1 tablespoon garlic, minced
  • 0.25 cup soy sauce (low sodium)
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 cup cooked jasmine rice or brown rice
  • 1 cup steamed broccoli florets
  • None for garnish sesame seeds
  • None for garnish extra green onions

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine ground chicken (or turkey), panko breadcrumbs, chopped green onions, grated ginger, minced garlic, and 1 tablespoon of soy sauce. Mix until well combined.
  • Using your hands, shape the mixture into meatballs, about 1.5 inches in diameter. Place the meatballs on the prepared baking sheet.
  • Bake in the preheated oven for 15-20 minutes, or until the meatballs are golden brown and cooked through.
  • In a small saucepan over medium heat, combine the remaining soy sauce, honey (or agave syrup), sesame oil, and rice vinegar. Stir until smooth and bring to a gentle simmer. Allow to cook for 3-5 minutes until slightly thickened.
  • Once the meatballs are done baking, transfer them to a large bowl and pour the teriyaki sauce over them. Toss gently to coat the meatballs with the sauce.
  • In serving bowls, place a scoop of cooked jasmine rice at the bottom. Top with a generous serving of teriyaki meatballs and steamed broccoli.
  • Sprinkle sesame seeds and extra chopped green onions on top for added flavor and a pop of color.

Notes

Serve in colorful bowls with chopsticks on the side, and add a lime wedge for a fresh squeeze of flavor if desired.
Keyword chicken, meatballs, rice, teriyaki, turkey

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