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Teriyaki Chicken Meatballs and Rice Bowls

Teriyaki Chicken Meatballs and Rice Bowls Made Easy

Enjoy Teriyaki Chicken Meatballs, a sweet and savory dish served over rice, perfect for dinner or as an appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner
Cuisine Asian, Japanese
Servings 4 bowls
Calories 450 kcal

Equipment

  • - Oven
  • - Skillet
  • - Mixing bowl
  • - Baking sheet

Ingredients
  

For the Meatballs

  • 1 pound Ground Chicken Can replace with ground turkey.
  • 1 large Egg Use a flax egg for vegan.
  • 1/2 cup Panko Breadcrumbs Regular breadcrumbs can be used.
  • 1/4 cup Grated Parmesan Nutritional yeast for dairy-free.
  • 1/4 cup Fresh Parsley Dried parsley can be used.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Smoked Paprika Use regular paprika if needed.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Black Pepper

For the Teriyaki Sauce

  • 1/2 cup Soy Sauce Use gluten-free if needed.
  • 1/4 cup Brown Sugar Coconut sugar or honey works.
  • 2 tablespoons Honey Agave syrup can be used.
  • 1 tablespoon Sriracha Sauce Adjust for spice preference.
  • 2 teaspoons Sesame Oil
  • 2 tablespoons Rice Wine Vinegar Apple cider vinegar is a substitute.
  • 1 teaspoon Ground Ginger Fresh ginger can be used.
  • 1 tablespoon Cornstarch Arrowroot powder can be substituted.

For Serving

  • 2 cups Vegetables (Zucchini, Carrot Straws, Red Cabbage) Swap based on preference.
  • 2 cups Instant Rice Any rice variety works.

Instructions
 

Cooking Steps

  • Preheat the oven to 400°F.
  • In a large bowl, combine all meatball ingredients and roll into 25-30 small meatballs.
  • Place meatballs on a baking sheet and bake for 25-30 minutes until golden brown.
  • Prepare rice according to package instructions, optionally using chicken stock.
  • In a skillet, sauté zucchini, carrot straws, and red cabbage for 4-6 minutes.
  • In the same skillet, mix soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, sriracha, and spices.
  • Whisk cornstarch into water and stir into sauce, bringing to a low boil.
  • Toss baked meatballs in the teriyaki sauce until coated.
  • Serve meatballs over rice with sautéed veggies. Garnish with green onions and sesame seeds.

Notes

Use panko breadcrumbs for better texture. Adjust the sriracha according to spice preference and use low-sodium soy sauce if desired.
Keyword easy recipe, gluten-free, Meatballs, Quick Dinner, Rice Bowls, Teriyaki Chicken