Best Teriyaki Meatball Bowls Recipes

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TERIYAKI MEATBALL BOWLS



Teriyaki Meatball Bowls image

Make and share this Teriyaki Meatball Bowls recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

1 lb turkey or 1 lb beef
1 large egg
1/2 cup plain breadcrumbs
1 garlic clove, minced
2 tablespoons fresh ginger
1/2 teaspoon soy sauce
2 whole green onions, thinly sliced
freshly cracked black pepper
salt
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
1/2 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons fresh fresh ginger
2 tablespoons cornstarch
1 tablespoon sesame seeds
2 1/2 cups dry jasmine rice
3 3/4 cups water
2 whole green onions

Steps:

  • Preheat the oven to 400 degrees. Place the ground pork or chicken in a large bowl. To the bowl add the remaining meatball ingredients. Mix until just evenly combined.
  • Cover a baking sheet with foil. With wet hands roll the meatball mixture into small balls, about one tablespoon each. Don't squeeze too tightly or the meatballs will become tough. The yield should be about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until cook through golden brown, about 30-35 minutes.
  • In the meantime, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam after the heat is turned off, so don't remove the lid.
  • While the meatballs are in the oven, prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, sesame oil and ginger. Heat over a low flame until the brown sugar is dissolved, just a few minutes.
  • Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
  • When the meatballs are done, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

Nutrition Facts : Calories 651.1, Fat 19.7, SaturatedFat 6.7, Cholesterol 85.5, Sodium 1506.5, Carbohydrate 93, Fiber 3.2, Sugar 19.3, Protein 23.3

TERIYAKI MEATBALL BROCCOLI BOWLS



Teriyaki Meatball Broccoli Bowls image

How to make Teriyaki Meatball Broccoli Bowls

Provided by @MakeItYours

Number Of Ingredients 19

Meatballs:
2 lb. ground turkey
3/4 cup almond flour (or breadcrumbs)
1 egg
1 T. Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. mustard powder
1 tsp. salt
2 T. chopped fresh parsley
Teriyaki Sauce:
1/4 cup soy sauce
2 T. rice wine
2 T. hoisin
1 T. honey
1 clove garlic, minced
1/4 tsp. ground ginger
3 T. water
2 tsp. cornstarch

Steps:

  • For the meatballs: combine all ingredients together and form into mini 1 inch balls. Place on a baking sheet lined with parchment paper. Refrigerate the meatballs for at least 15 minutes to set them. Bake for 15 minutes in a 400 degree oven.
  • For the sauce: combine all ingredients in a small saucepan. Whisk together and bring to a boil. Reduce heat and simmer 5 minutes until thickened.
  • Place half the meatballs in a large skillet (freeze the other half for a future meal) and pour sauce over the meatballs, reserving 1-2 tablespoons.
  • To build bowls, top cooked rice with meatballs, steamed broccoli, and a drizzle of reserved sauce.

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