Teriyaki Meatballs and Rice

Short Description

A delightful and satisfying dish featuring juicy baked meatballs glazed in a sweet-savory teriyaki sauce, served atop a bed of steaming rice.

Why You’ll Love This Recipe

• Quick and easy, ready in about 25–30 minutes from start to finish.

• Lighter than traditional versions when using ground turkey or chicken.

• Versatile enough for weeknight dinners, parties, or meal prep.

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ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs:

• Ground turkey (or preferred ground meat)

• Panko bread crumbs

• Green onion, finely chopped

• Egg

• Fresh garlic

• Fresh ginger (grated)

• Toasted sesame oil

• Salt and pepper

For the Teriyaki Sauce:

• Light brown sugar

• Hoisin sauce (or substitute)

• Soy sauce (or tamari for gluten-free option)

• Sesame oil

• Garlic (minced)

• Fresh ginger (minced)

To Serve (Optional):

• Steamed rice (white, jasmine, or brown)

• Sesame seeds and chopped green onions for garnish

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directions

1. Preheat the oven to 400 °F (≈ 200 °C). Line a baking sheet with parchment or foil.

2. In a large bowl, gently mix together the meatball ingredients until just combined—avoid overmixing to keep them tender.

3. Shape into 1¼–1½-inch balls and arrange on the baking sheet. Bake for 13–18 minutes, until cooked through (internal temperature ~165 °F for turkey).

4. While baking, whisk together the sauce ingredients in a small saucepan. Simmer for 3–5 minutes, stirring often until slightly thickened.

5. Transfer hot meatballs to a bowl, pour over the sauce, and gently toss to coat.

6. Serve immediately over cooked rice and garnish with green onions and sesame seeds if desired.

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Servings and timing

• Servings: About 6 servings (approximately 4–5 meatballs per person)

• Prep time: ~15 minutes

• Cook time: 13–18 minutes for meatballs; 3–5 minutes for sauce

• Total time: ~25 minutes

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storage/reheating

• Refrigeration: Store cooled meatballs in an airtight container for up to 3–4 days.

• Freezing: Arrange meatballs in a single layer on a tray and freeze until solid. Transfer to a freezer-safe bag, with or without sauce, for up to 3 months.

• Reheating: From frozen or thawed—warm gently in a saucepan, air fryer, or oven. Add a splash of water if the sauce has thickened too much.

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FAQs

1. Can I use a different type of ground meat?

Yes — you can substitute with ground beef, pork, chicken, or a mix.

2. What can I do if the meat mixture feels dry?

Add a tablespoon of milk or water at a time until it reaches a moist consistency.

3. How do I know when the meatballs are fully cooked?

Ground turkey should reach an internal temperature of 165 °F; juices should run clear.

4. Can I make the sauce ahead of time?

Absolutely — it reheats well. Just stir gently over low heat before using.

5. Is it possible to freeze the sauce separately?

Yes — storing sauce separately gives you more flexibility to adjust consistency when reheating.

6. What rice varieties work best with this dish?

Jasmine, white, or brown rice are all great options for pairing.

7. Can I make this gluten-free?

Yes — use tamari instead of soy sauce, gluten-free hoisin, and gluten-free panko crumbs.

8. How do I prevent meatballs from being tough?

Avoid overmixing — mix just until ingredients are evenly combined.

9. Can I air-fry or pan-fry instead of baking?

Yes — pan-frying or air-frying works fine; just cook until through and golden, then toss with sauce.

10. What are good garnish or side options?

Consider steamed or roasted broccoli, green onions, sesame seeds, or pickled veggies for contrast.

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Conclusion

These Teriyaki Meatballs and Rice combine speed, simplicity, and flavor in a dish that’s perfect for weeknight dinners, meal prep, or casual gatherings. Juicy meatballs coated in a rich, homemade teriyaki glaze sit beautifully atop a bed of warm rice—plus, the recipe offers flexibility to adapt to dietary needs, freeze for later, and reinvent as needed. A true go-to for busy cooks and flavorful meals alike

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