Teriyaki Meatball Bowl

One thing Pinterest has been good for is finding new recipes to try! Making the same things for dinner gets old so it’s so nice to make 2 – 3 new recipes a week. Sometimes we love them, sometimes we don’t. But it gets us to try new things and experiment a little bit!  I feel like I’m always making something with chicken, so it was so nice to find a recipe for Teriyaki Meatball Bowls.

(I made a few changes from the original recipe that can be found here)



  •  1 lb. ground turkey
  • 1 large egg
  • ½ cup panko breadcrumbs
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon soy sauce
  • 2 whole green onions
  • 1/8 teaspoon freshly cracked black pepper

 Teriyaki Glaze:

  •  ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • ½ tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons corn starch
  • Sesame seeds


STEP 1: Preheat the oven to 400 degrees. Place the ground turkey in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper.

Mix these ingredients really well until it is all evenly combined (clean hands work best).

STEP 2: Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. I ended up using a cookie scoop.

You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown; about 30 minutes or so.

STEP 3: While the meatballs are in the oven, begin cooking the rice according to the package directions; or if you’re like me you can throw the rice and water into your rice cooker!

STEP 4: While the meatballs are in the oven, also prepare the Teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).

STEP 5: Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer.

STEP 6: When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat.

Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.


These were a huge hit in my house. I used 99% fat free ground turkey that I had on hand but I would not recommend using something that lean.  They were a bit on the dry side. Next time I’ll try using 93/7 ground turkey and I won’t cook them for as long.  I think I may also add a little bit of beef broth to moisten the meat a little as well. But overall we were very happy with how these came out. They’ll definitely be making it onto our dinner table again!

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  1. So far, I have only been collecting recipes on Pinterest – haven’t actually gotten around to trying any yet. I’ve got enough “to try” recipes stockpiled to keep me busy for the next three decades, but it’s still fun pinning and checking out new things. 😉

    This sounds really good, but I’ve got a suggestion. Instead of adding chicken broth, try some mayonnaise! My sister and I have been making a modified version of a Giada DeLaurentis recipe. She makes chicken burgers with lots of mayo (waaaay too much mayo). With that in mind, I modified another recipe of mine to add a little mayo, and it really did make a difference! [#TALU]
    Chris at Hye Thyme Cafe recently posted..Acorn Squash Stuffed with Curried Quinoa, Apple, Currants, and AlmondsMy Profile

  2. Yummy! Thanks for sharing this recipe – it looks really good. (TALU)
    Wrinkled Mommy recently posted..It is that time againMy Profile

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