Teriyaki Meatballs


You’ve heard of a burrito bowl, chicken bowl, bowl of spaghetti. But who gets credit for thinking up a fantastic idea like a “teriyaki meatball bowl?” Maybe it’s more common than I think but this was my first time cooking one for dinner and boy, am I happy that I did. I love homemade meatballs! I’ve made them so many times that I could do it blindfolded. OK that’s a slight exaggeration, just know I know my way around the basic meatball mixture. 

Teriyaki meatballs are mildly different from the meatballs you may make for your spaghetti dinner though. I found that the soy sauce added to the meatball mixture helped to create a more juicy flavor as opposed to an italian meatball. I imagine these meatballs would taste just as good over a plate of linguini noodles but we’re going to use whole grain rice to create a more “light” meal. 



Teriyaki Meatball Bowl
Serves 6
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
  1. 1 pound ground turkey
  2. 1 large egg
  3. ½ cup planko breadcrumbs
  4. ½ teaspoon minced garlic
  5. ¼ teaspoon fresh ginger
  6. ½ teaspoon soy sauce
  7. 2 green onions, finely chopped
  8. black pepper
  1. 2 packages of white, or whole grain rice
Teriyaki Glaze
  1. ½ cup soy sauce
  2. ½ cup warm water
  3. ½ cup light brown sugar
  4. ½ tablespoon sesame oil
  5. 1 tablespoon rice vinegar
  6. 2 tablespoons cornstarch
  7. ¼ teaspoon fresh ginger
  8. 1 tablespoon sesame seeds
  1. Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil, lightly greasing with cooking spray. Set aside.
  2. Combine ground turkey, egg, breadcrumbs, garlic, ginger, soy sauce, green onions and black pepper into a large mixing bowl, using clean hands to fold and mix over until well combined.
  3. Roll meatball mixture into small balls, placing each on foil-covered cookie sheet. When you've finished rolling all meatballs, bake them for 35 minutes or until light golden brown.
  4. Boil and cook rice according to package directions over medium-high heat. When finished, drain water and fluff rice with a fork. Set aside.
  5. While meatballs and rice are cooking, combine all teriyaki glaze ingredients (EXCEPT for cornstarch) together in a small-medium size bowl. Whisk together well. Transfer to a medium size pot over med-high heat for a few minutes. Add cornstarch, mixing well constantly to help thicken glaze. Once it appears thickened, add sesame seeds.
  6. If/When meatballs are done, add to teriyaki glaze. Stir so that each meatball is well covered with glaze.
  7. In individual bowls, divide rice. Add 5 meatballs and drizzle extra teriyaki glaze overtop.
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