Teriyaki Meatball Broccoli Bowls Recipes

TERIYAKI MEATBALL BOWLS

Steps:

• Preheat the oven to 400 degrees. Place the ground pork or chicken in a large bowl. To the bowl add the remaining meatball ingredients. Mix until just evenly combined.
• Cover a baking sheet with foil. With wet hands roll the meatball mixture into small balls, about one tablespoon each. Don't squeeze too tightly or the meatballs will become tough. The yield should be about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until cook through golden brown, about 30-35 minutes.
• In the meantime, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam after the heat is turned off, so don't remove the lid.
• While the meatballs are in the oven, prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, sesame oil and ginger. Heat over a low flame until the brown sugar is dissolved, just a few minutes.
• Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
• When the meatballs are done, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

TERIYAKI MEATBALLS

Steps:

• Mince garlic, ginger, and scallions in a food processor. In a bowl, gently combine garlic mixture with ground beef and salt. Form mixture into 20 meatballs, each 1 1/4 inch in diameter. Chill at least 1 hour and up to overnight.
• Heat sesame oil in a large skillet over medium high. Add meatballs and cook, frequently shaking the skillet to turn them, until browned and cooked through, about 7 minutes. Remove meatballs to plate. Add soy sauce, honey, and vinegar. In a small bowl, whisk cornstarch into 3 tablespoons water and stir into skillet, scraping brown bits from the bottom. Cook until sauce is thickened, about 30 seconds to 1 minute. Return meatballs to skillet, toss to coat. Serve immediately, topped with scallions and sesame seeds.

TERIYAKI BROCCOLI

Steps:

• Spray skillet with cooking spray, heat over medium-high heat. Add broccoli and garlic together. Saute, stirring pretty constantly for about 3-4 minutes.
• Add the teriyaki sauce and sprinkle with pepper. Combine well. Stir and cook till desired doneness. I leave mine a good 10 minutes because I like my broccoli extra soft, but if you like yours with a crunch still, only cook it a couple more minutes.

SWEET & STICKY TERIYAKI MEATBALLS AND RICE

Steps:

• Preheat oven to 400F / 180C
• To Make the Meatballs: Mix all meatball ingredients together until well combined. Using your hands, form the mix into walnut sized ,meatballs. I like to think that each meatball is about two bite. Heat a pan on the stove and add a little olive oil to prevent sticking. Fry your meatballs in two - three batches for around 5 minutes until lightly browned all over. I use a spoon to turn them over in the pan. Remove the meatballs from the pan and place them on an oven tray lined with baking paper. This recipe makes around 15 - 20 meatballs
• To make the Sauce: Add all sauce ingredients to the meatball pan (this saves on washing). Bring to the boil. Then pour over the tray of meatballs
• Pop the tray into the oven and bake for around 15 - 20 minutes until meatballs are cooked through and sauce has thickened
• Serve with rice and extra soy sauce (optional)

CHICKEN TERIYAKI MEATBALLS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet.
• Bake until just cooked through, about 10 minutes. Set aside.
• For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup).
• For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
• For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper.
• Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm.
• Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds.

TERIYAKI MEATBALLS

Steps:

• Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt and reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes or until meat is no longer pink. Place one pineapple chunk on each meatball; secure with a toothpick.