Teriyaki Chicken Meatball Bowls

$- 1 lb (450g) ground chicken - 1/4 cup (30g) breadcrumbs - 1/4 cup (25g) green onions, finely chopped - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 large egg - 1/4 cup (60ml) soy sauce - 2 tablespoons (30ml) honey or maple syrup - 1 tablespoon (15ml) sesame oil - 1 teaspoon (5ml) rice vinegar - 1 cup (200g) jasmine rice - 2 cups (about 150g) broccoli florets - Sesame seeds for garnish - Additional chopped green onions for garnish (optional) You can swap ground chicken for turkey. This keeps the dish lean. If you want a vegetarian option, use plant-based ground meat. Instead of breadcrumbs, you can use crushed rice cakes or oats for a gluten-free option. For a soy-free version, use coconut aminos instead of soy sauce. Honey can be replaced with agave syrup or a sugar substitute if you need it vegan. Each serving of this dish contains: - Calories: 400 - Protein: 30g - Carbohydrates: 50g - Fat: 10g - Fiber: 3g - Sugar: 5g These values may vary based on specific ingredients used. This meal offers a good balance of protein, carbs, and healthy fats, making it a great option for family meals. {{ingredient_image_2}} Start by gathering your ingredients. You need ground chicken, breadcrumbs, green onions, ginger, garlic, egg, soy sauce, honey, sesame oil, and rice vinegar. In a large bowl, mix the ground chicken and breadcrumbs. Then, add chopped green onions, grated ginger, minced garlic, and the egg. Use your hands or a spatula to mix until everything is well combined. Next, shape the mixture into meatballs. Make them about 1 inch in diameter. This size ensures they cook evenly. Place the meatballs on a lined baking sheet, leaving space between each one. Preheat your oven to 400°F (200°C). This step is important for crispy meatballs. Once the oven is hot, bake the meatballs for 15 to 20 minutes. Look for a golden brown color. To check if they are done, use a meat thermometer. The inside should reach 165°F (75°C). While the meatballs bake, cook the jasmine rice. Follow the package instructions. The rice should be fluffy and warm when ready. Set it aside while you steam the broccoli. For the broccoli, bring water to a boil in a pot. Add the broccoli florets and steam for 4 to 5 minutes. You want them to be bright green and tender. Drain the broccoli when done. Once the meatballs are cooked, take them out of the oven. Toss the meatballs in the warmed teriyaki sauce. Make sure they are well coated. Now, it’s time to assemble your bowls. Start with a generous scoop of jasmine rice in each bowl. Add the teriyaki-coated meatballs on top. Place the steamed broccoli beside the meatballs. For extra flavor, drizzle any remaining teriyaki sauce over everything. Finish by garnishing with sesame seeds and more chopped green onions if you like. This adds color and crunch to your dish! Enjoy your meal. To make great meatballs, you need the right mix. The ground chicken should be moist but not too wet. Use breadcrumbs to help bind the meat. When you mix the ingredients, don't overwork them. This helps keep the meatballs tender. Shape them into small balls, about one inch in size. This size cooks evenly. You can boost flavor easily. Add more green onions or some red pepper flakes for heat. A splash of lime juice can add a nice zest. Consider using chopped cilantro for a fresh taste. If you want a bolder flavor, try adding a dash of garlic powder or onion powder. Serving is just as important as cooking. Use bright bowls to make the dish pop. Layer the rice, meatballs, and broccoli neatly. Drizzle extra teriyaki sauce on top for flair. Finish with a sprinkle of sesame seeds and more green onions. You can also add a lime wedge on the side for a fresh touch. This makes the meal look fun and inviting! Pro Tips Use Fresh Ingredients: Fresh ginger and garlic can significantly enhance the flavor of your meatballs. Always opt for fresh over powdered or jarred versions for the best taste. Mix with Care: When combining the meatball ingredients, avoid overmixing as this can lead to dense meatballs. Just mix until everything is combined. Customize Your Sauce: Feel free to adjust the sweetness or saltiness of the teriyaki sauce by adding more honey or soy sauce according to your preference. Perfectly Cooked Broccoli: To ensure your broccoli retains its bright green color and crisp texture, do not oversteam. Aim for 4 to 5 minutes of steaming, then immediately cool in ice water. {{image_4}} You can switch up the sauce for a unique taste. Try using teriyaki sauce with a twist. Mix in some sriracha for heat, or add pineapple juice for sweetness. If you like a tangy flavor, a mix of barbecue sauce and soy sauce works great too. For a fresh take, consider using a miso glaze or a honey-soy sauce blend. Each option brings a new flavor profile to your meatball bowls. Feel free to add your favorite vegetables to the bowls. Snap peas, bell peppers, or carrots all work nicely. You can also try bok choy or zucchini for a different crunch. If you want more greens, spinach or kale is a healthy choice. Don’t be afraid to mix and match! Just steam or sauté them, and they will add color and nutrition to your meal. Switching to noodles is a fun way to change the dish. You can use soba, udon, or rice noodles for a different base. Simply cook the noodles according to the package instructions. Then, place the teriyaki meatballs and veggies on top. Drizzle with sauce, and you have a new meal! This variation still keeps the dish healthy and satisfying. Store any leftover teriyaki chicken meatballs in an airtight container. Keep them in the fridge for up to three days. Make sure they cool before sealing the container. This helps keep them fresh and tasty. To reheat, you can use a microwave or an oven. If using a microwave, place the meatballs on a plate. Heat them for 1-2 minutes or until hot. For the oven, preheat it to 350°F (175°C). Place meatballs on a baking sheet and warm for about 10 minutes. Add a bit of teriyaki sauce to keep them moist. You can freeze the meatballs for easy meals later. Store them in a freezer-safe bag or container. They can last up to three months in the freezer. To thaw, move them to the fridge overnight. Reheat as mentioned above when ready to eat. This makes meal prep a breeze! Yes, you can use ground turkey instead of chicken. Turkey works well as a lean option. It has a mild flavor, much like chicken. Just follow the same steps in the recipe. The meatballs will still taste great! You can use tamari as a gluten-free option. Tamari has a similar taste to soy sauce. It gives your teriyaki sauce the same rich flavor. Coconut aminos is another great choice. It is slightly sweeter but works well in this recipe. To check if the meatballs are done, use a meat thermometer. They should reach an internal temperature of 165°F (75°C). You can also cut one open. The inside should be no longer pink, and the juices should run clear. Yes, you can prepare the meatballs ahead. Make them and store them in the fridge for up to a day. You can also freeze them for longer storage. Just bake them when you are ready to eat. Cook the rice and broccoli fresh for the best taste. This blog post covered how to make delicious meatball bowls. We discussed the key ingredients, step-by-step cooking instructions, and tips for great flavor and texture. We explored variations, like swapping rice for noodles or trying different sauces. You also learned about storing leftovers and reheating options. Remember, cooking is about trying new things. Use this guide to make your own tasty meals. Enjoy your cooking journey!$

Teriyaki Chicken Meatball Bowls

Delicious chicken meatballs coated in a homemade teriyaki sauce, served over jasmine rice with steamed broccoli.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Japanese

Servings 4

Ingredients

1 lb ground chicken
1 cup breadcrumbs
1 cup green onions, finely chopped
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 large egg
1 cup soy sauce
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 cup jasmine rice
2 cups broccoli florets
Sesame seeds for garnish
Additional chopped green onions for garnish (optional)

Instructions

In a large mixing bowl, combine the ground chicken, breadcrumbs, finely chopped green onions, grated ginger, minced garlic, and egg. Using your hands or a spatula, mix until all ingredients are evenly combined.
Shape the mixture into meatballs, approximately 1 inch in diameter. Arrange the meatballs on a baking sheet lined with parchment paper, spacing them evenly.
Preheat your oven to 400°F. Once heated, bake the chicken meatballs for 15 to 20 minutes, or until they are cooked through and have a golden brown exterior. An internal temperature of 165°F ensures they are properly cooked.
While the meatballs are baking, prepare the jasmine rice according to the package instructions, then set aside, keeping it warm.
In a small saucepan, mix together the soy sauce, honey (or maple syrup), sesame oil, and rice vinegar. Place the saucepan over medium heat and stir occasionally for about 5 minutes, until the sauce is well combined and has thickened slightly.
In a separate pot, bring water to a boil and steam the broccoli florets until they are vibrant green and tender, which should take about 4 to 5 minutes. Drain and set aside.
Once the meatballs are fully cooked, take them out of the oven and carefully toss them in the warmed teriyaki sauce to coat evenly.
To assemble the bowls, scoop a generous portion of jasmine rice into each bowl. Top with the teriyaki-coated chicken meatballs and steamed broccoli. Drizzle any remaining teriyaki sauce over the top for extra flavor.
Garnish each bowl with sesame seeds and additional chopped green onions if desired for a pop of color and freshness.

Notes

Serve in bright bowls that contrast with the greens and browns of the dish, and consider adding a lime wedge on the side for a refreshing zing.

Keyword broccoli, chicken, meatballs, rice, teriyaki