Teriyaki Meatball Bowls

I’ve said before that I don’t really repeat recipes… but it seems like I have so so many one and done meals or desserts or whatever. The exception, of course, is tried and true family recipes that I grew up on or that Ben adores. Repeating recipes is boring. Usually I’m just game to try a new variety of soup, chili, pasta, chicken, brownie, cake, or pie. You get the idea. It’s not like I intend to have so many one and done recipes, because everything I blog about is something I’ve made and loved–otherwise, why would I share it? But these Teriyaki Meatballs Bowls? They are most certainly not a one and done recipe.

Teriyaki Meatballs | The Pajama Chef

Beth posted the recipe at the end of January, and I can think of no less than three, maybe four, occasions over the past months that I’ve made this awesome dish for dinner. Sometimes it’s been just for us to enjoy; other times, I’ve made them for new baby meals for friends. This meal is great for entertaining or for new baby/sympathy/etc. meals [so I’ve heard] because it’s hearty and filling, but still sort of light… a good alternative to the typically heavy, cheesy meals people love to serve and give away. Those are good too, of course, and I love them, but sometimes you just need something different. Something more complex.

And complex this teriyaki sauce is! It’s sweet and salty, with rich overtones of ginger and garlic. You can practically eat it with a spoon! Don’t be scared of making what’s normally a bottled sauce–it comes together in a flash, while the meatballs are cooking, so no panicking about making a sauce and cooking meatballs and making rice. We’re all about using multiple appliances for less stress here. 🙂

Teriyaki Meatballs | The Pajama Chef

Though I love how the homemade teriyaki sauce coats the meatball [that is the emphasis of this dish, after all], my absolute favorite bites of this meal are the last ones at the bottom of the bowl. Here, if you’ve added enough sauce, the rice is absolutely saturated with rich teriyaki goodness! Nothing could be better. Homemade teriyaki is where it’s at! If you don’t agree, well… haters gonna hate. That’s all there is to it. Though I do always want for you to try the recipes I post, this is one you really should try because it’s absolutely incredible. One tip though: use low sodium soy sauce. That will be salty enough–I promise. 🙂 Enjoy!

Teriyaki Meatball Bowls [from Budget Bytes]

click to print

Ingredients:

for meatballs

  • 1 pound ground meat [I’ve used ground turkey most often, but also ground beef, and the original recipe calls for ground pork.]
  • 1 egg
  • 1/2 cup bread crumbs
  • 2 cloves garlic, minced
  • 2 inches fresh ginger, peeled & grated [I’ve also subbed 2 teaspoons ground ginger.]
  • 1/2 teaspoon soy sauce
  • 2 green onions, minced [green and white parts]
  • freshly ground black pepper

for teriyaki glaze

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 tablespoon toasted sesame oil
  • 2 inches fresh ginger, peeled & grated [I’ve also subbed 2 teaspoons ground ginger.]
  • 2 tablespoons corn starch
  • 1 tablespoon sesame seeds

for serving

  • hot cooked rice
  • minced green onions

Directions:

Preheat oven to 400 degrees. Line a large rimmed baking sheet or glass baking dish with foil.

In a large bowl, add ground turkey, egg, bread crumbs, ginger, soy sauce, onions, and some freshly ground black pepper. Use your hands to massage ingredients together, then roll into tablespoon-sized balls, placing on prepared pan.

Bake for 35-40 minutes or until golden brown.

Meanwhile, begin making teriyaki glaze. In a saucepan set over low heat, combine soy sauce, brown sugar, water, oil, and ginger. Stir until brown sugar dissolves. At this point, you can also start preparing the rice, if you haven’t already.

Next, dissolve the cornstarch in a small amount of water–just enough to be pourable. Add to the saucepan, then turn heat to medium-high. Cook unti thick, stirring occasionally. When glaze has thickened, add sesame seeds.

By this point, meatballs should be about done. Remove from baking sheet and degrease if needed, then add to the glaze, tossing gently to coat. Serve meatballs over rice with extra sauce and green onions. Enjoy!

Time: 45 minutes.

Yield: 4 servings.

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25 thoughts on “Teriyaki Meatball Bowls

  1. Your enthusiasm is catching! OK, you’ve convinced me. I have a bunch of frozen ground chicken that I got for cheap in our freezer…do you think that would work? I really need to use it and this sounds so good!

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    • yes i’m sure it would as long as it has some fat in it and isn’t like 99% fat free. it needs some fat to not dry out in the oven. if it is really lowfat then i would probably cook the meatballs on the stove instead of in the oven. by the way, what else do you make with ground chicken? i just got a great deal on some at aldi the other night ($1.69/lb) and have never used it before! i want to make some chicken burgers, but other than that am not sure what to make with it. 🙂

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  2. mmmm ok. now i am starving for dinner and i’m waiting for my boyfriend to get home! i love chicken teriyaki, but honest to goodness… have never had teriyaki meatballs before! I’ll take a bowl of the turkey variety please 🙂

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  4. Just made these for my kids who don’t like Asian food AT ALL. They liked these (although they were a bit suspicious – I just separated the rice and meat so that it didn’t look like Asian food!). A very good recipe!

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