Best Teriyaki Meatball Broccoli Bowls Recipes

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 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.