Go Back
To make tasty teriyaki meatballs, you need simple ingredients. Here’s what you will need: - 1 pound ground chicken or turkey - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 egg, beaten - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1/4 cup low-sodium soy sauce - 1 tablespoon honey or maple syrup - 1 tablespoon sesame oil These main ingredients create a flavorful base for your meatballs. The ground meat gives protein, while breadcrumbs help hold them together. Green onions add a fresh taste, and garlic brings a nice punch. Vegetables play a big role in this dish. They not only add color but also flavor. You will need: - 2 cups broccoli florets - 2 cups bell peppers, sliced (any color) Broccoli adds crunch and nutrition. Bell peppers bring sweetness and color. Together, they make the meal more balanced and delicious. Toss them with olive oil and soy sauce before baking. This helps them get tender and flavorful. To finish your teriyaki meatball bowls, you can add some fun toppings. Here are some ideas: - 1 tablespoon sesame seeds (for garnish) - Lime wedges (for serving) Sesame seeds add a nice crunch. Lime wedges give a zesty kick that brightens the dish. You can also drizzle extra teriyaki sauce if you want more flavor. Feel free to get creative with your garnishes! First, set your oven to 400°F (200°C). This temperature is perfect for cooking meatballs and veggies together. Next, line a large sheet pan with parchment paper. This helps with easy cleanup and prevents sticking. In a big bowl, mix the ground chicken or turkey with breadcrumbs. Add the chopped green onions, beaten egg, minced garlic, and grated ginger. Pour in two tablespoons of low-sodium soy sauce, honey, and sesame oil. Use your hands or a spoon to mix everything well. Make sure all the ingredients blend together nicely for great flavor. Now, take a small amount of the meat mixture and roll it into a ball, about one inch wide. Place each meatball on the lined sheet pan, leaving some space between them. This helps them cook evenly and get that nice brown color. In a separate bowl, toss the broccoli florets and bell pepper slices with one tablespoon of olive oil. Add the remaining two tablespoons of soy sauce to this mix. Spread the veggies around the meatballs on the sheet pan. This way, everything cooks together, and the flavors mix nicely. Place the sheet pan in the preheated oven. Bake for about 20 to 25 minutes. Check that the meatballs are cooked all the way through and the veggies are tender. Once done, take the pan out and let it cool for a few minutes. This step helps the flavors settle before serving. To keep your meatballs moist, use ground chicken or turkey. These meats work well and stay juicy. Add breadcrumbs to the mix; they help hold moisture. Don't overmix the meatball mixture; it can make them tough. Form the meatballs gently, about one inch in size. Bake them just until cooked through, about 20-25 minutes, to avoid dryness. If you're looking for gluten-free options, use gluten-free breadcrumbs. For a vegan choice, swap ground meat with a mixture of beans or lentils. Use flaxseed meal mixed with water as a binding agent instead of egg. You can also choose tamari sauce instead of soy sauce for gluten-free teriyaki flavor. This way, everyone can enjoy the dish. When cooking veggies, cut them into even pieces for uniform cooking. Toss them in olive oil and soy sauce before baking. This adds flavor and helps them roast nicely. Place denser vegetables, like broccoli, alongside the meatballs for even cooking. Soft veggies can go on the edges of the pan. Bake them until tender but still crisp, about 20-25 minutes. This keeps your dish bright and colorful. {{image_2}} You can switch up the protein in these meatballs. Ground beef or pork works well. If you prefer a lighter option, try ground turkey. For a plant-based meal, use lentils or chickpeas. Both give a great texture. Adjust the cooking time based on the protein you choose. Always ensure your meatballs are cooked through. Feel free to mix and match your veggies. Carrots, snap peas, or zucchini add a nice crunch. You can also use asparagus or cauliflower for a different twist. Just cut them into even pieces for even cooking. Toss them with olive oil and soy sauce before roasting. This helps them soak up the flavor. You can spice up your dish easily. Add crushed red pepper flakes for a kick. If you want it sweeter, mix in more honey or maple syrup. You can also try using teriyaki sauces with different flavors. Pineapple teriyaki sauce adds a fruity touch. Experiment with your favorite flavors to make this dish your own! To keep your Sheet-Pan Teriyaki Meatball Bowls fresh, let them cool first. Use airtight containers to store any leftovers. Place the meatballs and veggies together, or keep them separate. This helps keep the flavors intact. Store them in the fridge for up to three days. For the best taste, reheat your meatball bowls in the oven. Preheat the oven to 350°F (175°C). Place the bowls on a baking sheet and cover with foil. Heat for about 15 minutes. You can also use a microwave. Place the meatballs and veggies in a microwave-safe dish. Heat for one to two minutes, stirring halfway. You can freeze the meatballs and vegetables for later. Use freezer-safe bags or containers. Make sure to label them with the date. They can last up to three months in the freezer. When you're ready to eat, thaw them overnight in the fridge. Reheat them as mentioned above for the best flavor. Yes, you can make Teriyaki Meatballs ahead of time. Prepare the meatballs and store them in the fridge. They will stay fresh for up to two days. You can also freeze them for up to three months. Just thaw before cooking. To serve more people, simply double or triple the recipe. Use two or more sheet pans for even cooking. Make sure to space the meatballs and veggies to allow air to flow. This helps them cook evenly. Absolutely! Store-bought teriyaki sauce is a great shortcut. Just pour it over the meatballs and veggies before baking. This saves time and still gives you that delicious teriyaki flavor. Here are some tasty side dish options: - Steamed rice or quinoa - Sautéed bok choy - Miso soup - Cucumber salad - Sticky rice balls These sides will complement the flavor and make your meal even better! Teriyaki meatballs are simple to make and delicious. You learned about the main ingredients, key vegetables, and yummy toppings. I shared step-by-step instructions, tips for moist meatballs, and how to store leftovers. You can even try variations with different proteins or flavors. Remember, you can adjust the recipe to fit your needs. Enjoy making teriyaki meatballs, and explore your unique flavor ideas!

Sheet-Pan Teriyaki Meatball Bowls

Savor the mouthwatering flavors of these Sheet-Pan Teriyaki Meatball Bowls that are easy to make and packed with delicious ingredients! With ground chicken, fresh veggies, and a simple teriyaki sauce, this dish is perfect for quick weeknight dinners. Discover how to create these flavorful bowls in just 40 minutes. Click through for the full recipe and elevate your meal planning today! #TeriyakiMeatballs #EasyDinnerRecipes #HealthyEating #SheetPanMeals
Print Recipe Pin Recipe

Ingredients
  

1 pound ground chicken or turkey

1/4 cup breadcrumbs

1/4 cup green onions, finely chopped

1 egg, beaten

2 cloves garlic, minced

1 tablespoon ginger, grated

1/4 cup soy sauce (low-sodium)

1 tablespoon honey or maple syrup

1 tablespoon sesame oil

2 cups broccoli florets

2 cups bell peppers, sliced (any color)

1 tablespoon sesame seeds (for garnish)

Cooked rice or quinoa (for serving)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

    In a large mixing bowl, combine ground chicken or turkey, breadcrumbs, chopped green onions, beaten egg, minced garlic, grated ginger, 2 tablespoons of soy sauce, honey, and sesame oil. Mix until well combined.

      Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared sheet pan.

        In a separate bowl, toss the broccoli florets and bell pepper slices with 1 tablespoon of olive oil and the remaining 2 tablespoons of soy sauce. Spread the vegetables around the meatballs on the sheet pan.

          Bake in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through and the veggies are tender.

            Once done, remove from the oven and let cool for a few minutes.

              To serve, place a scoop of cooked rice or quinoa in each bowl, add a generous serving of meatballs and roasted vegetables on top, and drizzle with additional teriyaki sauce if desired.

                Garnish with sesame seeds and serve lime wedges on the side for an added burst of flavor.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4