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.
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. 🙂
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]
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.
The Pajama Chef 