Meatballs are my obsession. They are easy to prepare, delicious, quick and easy to freeze. Meatballs are cute to me (is that strange?). I used some ginger and garlic to season my meatballs for these delicious Teriyaki Meatball Bowls. This meal is simple and delicious!
CAN I SUBSTITUTE FOR THE PORK?
This recipe calls for ground pork because it is inexpensive and always juicy. But you could also use ground turkey or chicken. The meatballs are coated in a teriyaki glaze, which gives them their flavour. You can use any other milder meat. Although ground beef is possible, I prefer milder white meats to enhance the flavour.
HOW LONG DO THE TERIYAKI MEATBALL BOWLS LAST?
These meatball bowls can be stored in the refrigerator for up to 4 days. Heat in the microwave for 2 minutes or until hot.
CAN THE MEATBALL BOWL BE FROZEN
The majority of the bowl’s components, including the meatballs, rice, or broccoli, are freezer-friendly. However, the teriyaki sauce is not. Sauces made with cornstarch are less stable when frozen and thawed. There are a few options. To quickly heat or cook the uncooked meatballs, you can freeze them whole or the bowls of meatballs without the teriyaki glaze. After reheating the bowls, you can make the teriyaki glaze fresh and drizzle it over the top.
TERIYAKI MEATBALL BOWL – OTHER WAYS
To add pineapple to your teriyaki sauce, you can either use frozen or drained pineapple tidbits or stir them in a can. These teriyaki meatballs make an excellent appetizer. Serve the meatballs with toothpicks by coating them in the sauce.
UPDATED RECIPE
This is an updated version of an old recipe published in 2012. This is an updated version of an old recipe from 2012.
TERIYAKI MEATBALL BOWLS
Teriyaki Meatball Bowls are easy to prepare and include tender pork meatballs, fragrant jasmine rice, and homemade Teriyaki sauce.
Prep time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
INGREDIENTS
PORK AND GINGER MEATBALLS
- 1 lb. Ground pork ($3.49)
- 1 large egg ($0.23)
- 1/2 cup breadcrumbs ($0.13)
- 1 clove minced garlic ($0.08)
- 1 tsp grated fresh ginger ($0.10)
- 1/2 tsp soy sauce ($0.02)
- 2 sliced green onions ($0.2)
TERIYAKI SAUCE
- 1/2 cup soy sauce ($0.48)
- 1/2 cup brown sugar ($0.18)
- 2 tsp grated fresh ginger ($0.20).
- 2 cloves of garlic ($0.16)
- 1 cup of water (0.00)
- 2 Tbsp cornstarch ($0.06)
SERVING
- 1 cup jasmine rice ($0.66)
- 2 cups of water ($0.00
- 2 green onions ($0.08)
- 1 Tbsp sesame seeds ($0.08)
- 1 lb. frozen broccoli florets ($2.59)
INSTRUCTIONS
- Pre-heat the oven to 400oF Start with the meatball mix. Combine the minced garlic, ginger, and soy sauce in a large bowl. Mix the ingredients with your hands until they are well combined.
- Divide the meatball mixture and form it into 16 balls of ping-pong size. Place the meatballs on parchment paper-lined baking sheets. Bake the meatballs in the oven for 20 minutes or until golden brown.
- Start the rice while the meatballs cook. In a saucepan, combine the jasmine rice with the water. Turn the heat up to high and cover with a lid. Turn the heat up to a full boil and then reduce the heat to low. Let the pot simmer for 15 minutes, unassisted. After 15 minutes of simmering, turn off the heat and allow the pot to cool for 5 minutes. Before serving, fluff the mixture with a fork.
- While the rice is cooking, make the teriyaki glaze. Combine the soy sauce and brown sugar with the minced garlic, ginger, water, and cornstarch in a medium saucepan. Stir the cornstarch until it is dissolved. Then heat the pot on medium heat. Cook the sauce on medium heat until it starts to simmer. The sauce should be taken off the heat.
- If you are serving the meatballs right away, cook the frozen broccoli florets according to the manufacturer’s instructions. The broccoli florets may be frozen if you pack the bowls for meal prep.
- After the meatballs are baked, add them to a sauce pot with the Teriyaki sauce. Stir to coat.
- Divide the cooked rice and broccoli between the four containers. Each bowl should contain four meatballs. Drizzle the sauce on top. Add sliced green onions and sesame seeds to the bowls.
NUTRITION
Serving Size: 1 Serving Calories 714.88 Kcal Carbohydrates: 87.28 G Protein: 31.8 G Fat: 26.68g Sodium: 85.83 mg Fiber 4.98g
