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- 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1/4 cup soy sauce (low-sodium) - 1/4 cup teriyaki sauce - 1 tablespoon sesame oil - 2 cups broccoli florets - 2 bell peppers (red and yellow), sliced - 2 cups cooked jasmine rice - Sesame seeds - Additional green onions for garnish The stars of this dish are the main ingredients. Ground chicken or turkey brings lean protein to the table. You can use either meat; they both work well. Breadcrumbs help bind the meatballs. They keep them from falling apart while cooking. Green onions add a nice crunch and fresh taste. Garlic and ginger bring depth and warmth to the flavor. The additional ingredients play a big role too. Low-sodium soy sauce gives a savory, umami kick. Teriyaki sauce adds sweetness and richness. Sesame oil adds a nutty flavor that elevates the meatballs. Broccoli florets and bell peppers round out the meal with color and nutrients. Finally, garnishes make the dish shine. Cooked jasmine rice provides a fluffy base. Sesame seeds add a nice crunch. Extra green onions on top give a fresh bite. Each ingredient plays a part in making this meal delicious and fun to eat. First, set your oven to 400°F (200°C). This high heat helps cook the meatballs and veggies fast. Use parchment paper to line the sheet pan. This makes cleanup easy. In a large bowl, mix the following items well: - 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup finely chopped green onions - 2 cloves minced garlic - 1 tablespoon grated ginger - 1 large egg - 1/4 cup low-sodium soy sauce - 1 tablespoon sesame oil Make sure everything blends nicely. You want a sticky but firm mixture. Now, shape the mixture into small balls, about 1 inch in size. Place them evenly on the sheet pan. Make sure not to crowd them. This helps them cook evenly and get a nice brown color. In another bowl, toss these veggies: - 2 cups broccoli florets - 2 sliced bell peppers (red and yellow) Add a drizzle of olive oil, salt, and pepper. Mix well. Arrange the veggies around the meatballs on the pan. They will roast and soak up the meatball flavors. In a small saucepan, mix 1/4 cup teriyaki sauce with about 2 tablespoons of water. Heat it on medium until warm. This glaze adds a sweet and savory touch to the dish. To serve, put cooked jasmine rice in bowls. Top the rice with the meatballs and vegetables. Drizzle the warm teriyaki glaze over everything. For a fun touch, sprinkle sesame seeds and extra green onions on top. Enjoy your meal! The key to great meatballs is texture and flavor. Start with ground chicken or turkey. They keep the meatballs light and juicy. Combine them with breadcrumbs, green onions, garlic, ginger, and an egg. Mix well but don't overwork the meat. Shape the meatballs to about one inch wide. This size cooks evenly and stays tender. Bake at 400°F for 20-25 minutes. They should be golden brown and cooked through. Choose fresh vegetables for the best taste. I love using broccoli and bell peppers. Chop the broccoli into small florets. Slice the bell peppers into strips. Toss them in olive oil, salt, and pepper. This adds flavor and helps them roast well. Spread them around the meatballs on the pan. This way, they cook together and soak up the meatball juices. You can customize the teriyaki glaze to suit your taste. If you want a sweeter sauce, add more teriyaki sauce or honey. For some heat, mix in a bit of sriracha or red pepper flakes. You can also use low-sodium soy sauce for less salt. If you like a thicker glaze, let it simmer longer in the pan. This adds richness to your dish and makes it even more delicious. {{image_2}} You can switch up the protein in your teriyaki meatball bowls. Here are some great options: - Ground beef: This adds a rich flavor. - Pork: Ground pork gives a juicy texture. - Tofu: Crumbled tofu is perfect for a vegetarian dish. - Lentils: Cooked lentils can make a hearty meatball. Feel free to mix and match these proteins. Each choice brings its own taste and texture. The base of your bowl can also change. Here are some tasty grains to consider: - Brown rice: This adds a nutty flavor and extra fiber. - Quinoa: A protein-rich choice that cooks quickly. - Cauliflower rice: A low-carb alternative that’s light and fluffy. - Sushi rice: For a stickier, sweeter bite. Using different grains not only changes the taste but also the nutrition of your meal. To make your teriyaki meatball bowls even better, try these flavor boosts: - Garlic powder: Adds a punch of flavor. - Red pepper flakes: Perfect for some heat. - Honey or maple syrup: A touch of sweetness balances the saltiness. - Chili sauce: For a spicy kick, drizzle it over the top. Mixing in these extras can elevate your dish and make it even more exciting. To keep your teriyaki meatball bowls fresh, store them in airtight containers. Allow the dish to cool before sealing it. You can refrigerate the leftovers for up to four days. If you want to save them longer, freeze the meatballs and veggies in freezer-safe bags. Squeeze out as much air as possible. This way, your meal stays tasty for up to three months. To reheat, use the microwave or oven. If using a microwave, place the meatballs and veggies in a bowl. Cover them with a damp paper towel. Heat them in short bursts, stirring in between. For the oven, preheat to 350°F (175°C). Place the leftovers on a baking sheet and warm for about 10-15 minutes. This keeps them juicy and flavorful. You can safely eat refrigerated leftovers for about four days. If you freeze the meatballs, check the date. After three months, they may lose taste and texture. Always check for any off smells or changes in color before eating. If in doubt, it's best to throw it out. You can skip the breadcrumbs in your meatballs. Use oats or ground nuts instead. Both options work well. For a gluten-free choice, use crushed rice cereal or almond flour. They help bind the meat without adding gluten. Yes, store-bought teriyaki sauce is a great time-saver. Look for a low-sodium option to cut down on salt. This will keep your dish lighter. Just warm it up before serving. It adds flavor without extra steps. You can use many veggies in this dish. Try snap peas, carrots, or zucchini. They all roast well and add crunch. Just cut them into similar sizes for even cooking. Feel free to mix and match your favorites! To add spice, mix in some red pepper flakes or sriracha. You can also use spicy teriyaki sauce if you like heat. For a fresh kick, add sliced jalapeños on top before serving. Adjust the spice to fit your taste! This blog post details a tasty meatball dish with fresh ingredients, simple steps, and helpful tips. You learned how to prepare the meatball mixture, bake vegetables, and make teriyaki glaze. I shared storage tips for keeping your leftovers tasty and safe. Remember, this dish is flexible. Feel free to try different proteins, grains, and flavors. Enjoy experimenting with your ingredients and customizing your meal. With this guide, you can create a satisfying dish that's easy to make and fun to share.

Teriyaki Meatball Bowls Sheet Pan

Elevate your dinner game with these delicious Teriyaki Meatball Bowls! Packed with flavor and healthy veggies, this easy recipe features juicy meatballs made from ground chicken or turkey, along with vibrant broccoli and bell peppers. Perfect over a bed of fluffy jasmine rice and drizzled with a savory teriyaki glaze, this dish is sure to impress! Click through for the full recipe and make mealtime a delight!
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Ingredients
  

1 pound ground chicken or turkey

1/2 cup breadcrumbs

1/4 cup green onions, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

1 large egg

1/4 cup soy sauce (low-sodium)

1/4 cup teriyaki sauce

1 tablespoon sesame oil

2 cups broccoli florets

2 bell peppers (red and yellow), sliced

2 cups cooked jasmine rice

Sesame seeds and additional green onions for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it with cooking spray.

    Prepare the Meatballs: In a large bowl, combine the ground chicken or turkey, breadcrumbs, chopped green onions, minced garlic, grated ginger, egg, soy sauce, and sesame oil. Mix until well combined.

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

        Add Vegetables: In a separate bowl, toss the broccoli florets and bell pepper slices with a drizzle of olive oil, salt, and pepper. Arrange the veggies around the meatballs on the sheet pan.

          Bake: Place the sheet pan in the preheated oven and bake for about 20-25 minutes or until the meatballs are cooked through and golden brown, and the vegetables are tender.

            Prepare Teriyaki Glaze: In a small saucepan over medium heat, combine the teriyaki sauce with a bit of water (about 2 tablespoons) to thin it out. Let it heat until just warmed.

              Serve: In bowls, add cooked jasmine rice as the base. Top with meatballs and roasted vegetables. Drizzle with the warmed teriyaki glaze, and sprinkle sesame seeds and additional green onions on top for garnish.

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