Teriyaki Meatball Rice Bowls

$To make the meatballs, you need a few key items. Here’s what you will need: - 1 lb ground beef or chicken - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 egg, lightly beaten - 2 cloves garlic, minced - 1 tablespoon ginger, grated These ingredients blend well. The ground meat gives a hearty base. Breadcrumbs help bind the mixture. Green onions add a fresh taste. Garlic and ginger bring warmth and spice. The teriyaki sauce is simple yet flavorful. Gather these ingredients: - 1/4 cup soy sauce (low-sodium) - 1/4 cup brown sugar - 2 tablespoons rice vinegar - 1 tablespoon sesame oil Soy sauce provides saltiness. Brown sugar adds sweetness. Rice vinegar gives a tangy kick. Sesame oil adds a nutty flavor. Together, they create a rich sauce that coats the meatballs perfectly. To round out your meal, add some bright veggies and garnishes. Here’s what you need: - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 carrot, julienned - Sesame seeds for garnish - Extra green onions for garnish Cooked jasmine rice serves as a warm base. Broccoli and carrots add color and crunch. Sesame seeds and green onions on top make the dish pop. They also add texture and flavor. {{ingredient_image_1}} To start, gather your ingredients. You need ground beef or chicken, breadcrumbs, green onions, an egg, garlic, and ginger. In a big bowl, mix these ingredients well. Use your hands to ensure everything is combined. Form the mixture into small meatballs, about one inch wide. Place them on a baking sheet lined with parchment paper. Preheat your oven to 400°F (200°C). Bake the meatballs for 15 to 20 minutes. They are done when they are browned and cooked through. While the meatballs bake, it's time to make the teriyaki sauce. In a small saucepan, add soy sauce, brown sugar, rice vinegar, and sesame oil. Heat this mixture over medium heat. Stir it often until the sugar dissolves. Once the sugar is gone, lower the heat and let it simmer. This helps the sauce thicken a bit. Keep an eye on it, so it does not burn. Now, let's cook the veggies. In a pot, steam or boil the broccoli florets and julienned carrots for about 5 to 7 minutes. You want them tender but still crisp. When the meatballs are ready, toss them in the teriyaki sauce until they are well coated. To assemble your rice bowls, start with a base of cooked jasmine rice. Next, place the meatballs on top. Add the broccoli and carrots. Drizzle some extra teriyaki sauce over everything. Finally, garnish with sesame seeds and more chopped green onions. Enjoy your flavorful and filling meal! To make great meatballs, start with good meat. I like using ground beef or chicken. Mix in breadcrumbs for texture. The egg helps bind the mix. Don't forget the flavor! Add garlic and ginger for a nice kick. When you form the meatballs, keep them about one inch wide. This size cooks evenly. Place them on a lined baking sheet to avoid sticking. Bake them at 400°F for 15 to 20 minutes for the best results. Thickening teriyaki sauce is simple. Start by mixing soy sauce, brown sugar, rice vinegar, and sesame oil in a pot. Heat it gently to dissolve the sugar. Make sure to stir often. Once mixed, let it simmer. This will help thicken the sauce. If you want it even thicker, mix a little cornstarch with water. Add this mix to your sauce. Cook for a few more minutes until it reaches your desired thickness. Cooking rice perfectly can change your dish. For jasmine rice, rinse it first. This removes extra starch. Use a 1:1.5 rice to water ratio. Bring water to a boil, then add rice. Cover and reduce heat. Let it simmer for about 15 minutes. After cooking, let it rest for five minutes. Fluff it with a fork before serving. This will keep your rice light and fluffy, making your bowl even better! Pro Tips Use Fresh Ingredients: Fresh ginger and garlic enhance the flavor of the meatballs and sauce significantly. Adjust Sauce Thickness: If you prefer a thicker teriyaki sauce, let it simmer longer until it reaches your desired consistency. Meatball Variations: Feel free to substitute ground beef with turkey or tofu for a healthier or vegetarian option. Meal Prep Friendly: These bowls store well in the fridge, making them a great choice for meal prep for the week! {{image_2}} You can swap the ground beef for other proteins. Ground chicken or turkey works well. These proteins keep the meatballs light. You could even use ground pork for a richer flavor. If you prefer plant-based options, try using ground tofu or tempeh. Just make sure to add enough breadcrumbs. This helps hold the meatballs together. While teriyaki sauce is a classic, you can explore other flavors. Hoisin sauce gives a sweet and savory twist. You can also use a spicy chili sauce for heat. Mixing soy sauce with honey or maple syrup creates a unique sweet sauce. For a tangy punch, try adding lime juice to your sauce. Each sauce adds its own special touch to the meatballs. You can change up the veggies in your bowl too. Instead of broccoli, use snap peas or bell peppers. Both add great color and crunch. Zucchini or spinach can also work well. Just remember to cut them into bite-sized pieces. You want them to cook evenly. The key is to use fresh vegetables for the best taste. To store leftovers, first let the bowls cool. Place the meatballs, rice, and veggies in separate airtight containers. This helps keep each element fresh. You can store them in the fridge for up to four days. Make sure to label the containers with the date. This way, you know when to eat them. If you want to keep them longer, freezing is a great option. Shape the meatballs and bake them as usual. Let them cool completely before freezing. Store them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Cooked rice can freeze too. Place it in a separate freezer-safe bag. It will last up to three months in the freezer. When you are ready to eat, you can reheat the meatballs and rice. For meatballs, place them in a microwave-safe dish. Add a splash of water or extra teriyaki sauce to keep them moist. Cover it with a lid or a damp paper towel. Microwave for about two to three minutes, checking to avoid overcooking. For rice, add a little water and cover before microwaving. Heat for one to two minutes, stirring halfway through. Enjoy your meal warm! Yes, you can use brown rice instead of jasmine rice. Brown rice has a nutty flavor and is more fibrous. It takes longer to cook than jasmine rice. If you decide to use brown rice, make sure to cook it according to package instructions. Brown rice pairs well with teriyaki meatballs and adds a healthy twist to your bowl. If you need a soy sauce substitute, try tamari or coconut aminos. Tamari is similar in taste but often gluten-free. Coconut aminos has a slightly sweet flavor, which works well in teriyaki sauce. You can also use liquid aminos for a similar taste. Just remember to adjust the salt in your dish, as some substitutes may be less salty. These teriyaki meatball rice bowls will last about 3 days in the fridge. Store them in an airtight container to keep them fresh. When you’re ready to eat, you can reheat them in the microwave or on the stove. Just be sure to heat them thoroughly to ensure safety and flavor. This article covered how to make tasty bowls with meatballs and teriyaki sauce. We discussed key ingredients, and how to prepare and cook them step by step. I shared tips for perfect meatballs, thickening sauce, and cooking rice. We also looked at variations for proteins and vegetables, plus storage tips for leftovers. Now, you can create your own delicious bowls at home with ease. Enjoy experimenting with flavors and ingredients that fit your taste. The kitchen is your canvas, so get cooking!$

Teriyaki Meatball Rice Bowls

Delicious meatballs coated in teriyaki sauce served over jasmine rice with vegetables.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Ingredients

1 lb ground beef or chicken
0.25 cup breadcrumbs
0.25 cup green onions, finely chopped
1 large egg, lightly beaten
2 cloves garlic, minced
1 tablespoon ginger, grated
0.25 cup soy sauce (low-sodium)
0.25 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cups cooked jasmine rice
1 cup broccoli florets
1 large carrot, julienned
to taste sesame seeds for garnish
to taste extra green onions for garnish

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine the ground meat, breadcrumbs, chopped green onions, beaten egg, minced garlic, and grated ginger. Mix until fully incorporated.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for about 15-20 minutes or until cooked through and browned.
While the meatballs are baking, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, brown sugar, rice vinegar, and sesame oil. Heat over medium heat until the sugar is dissolved, stirring occasionally, then reduce to a simmer to thicken slightly.
In a separate pot, steam or boil the broccoli florets and carrot julienne for about 5-7 minutes until tender but still crisp.
Once the meatballs are cooked, toss them in the teriyaki sauce until well coated.
To assemble the rice bowls, start with a base of cooked jasmine rice, top with meatballs, broccoli, and carrots. Drizzle with any extra teriyaki sauce.
Garnish with sesame seeds and additional chopped green onions.

Notes

Feel free to add other vegetables or adjust the sauce to your taste.

Keyword dinner, meatballs, rice bowl, teriyaki