Description
Bored of limp salads and last-minute leftovers? Time to upgrade lunch with these juicy Teriyaki Beef Meatball Bowls! Sticky, sweet-savory glazed meatballs over fluffy jasmine rice with vibrant broccoli—this bowl is comfort, flavor, and feel-good fuel all in one. Meal-prep friendly, weeknight approved, and ready in under 45 minutes. It’s not just food—it’s a vibe.
Ingredients
Meatballs:
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1 lb ground beef (80/20)
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1 egg
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½ cup breadcrumbs (panko or regular)
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1 clove garlic, minced
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1 tsp fresh grated ginger
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½ tsp soy sauce
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2 green onions (white/light parts, chopped)
Teriyaki Sauce:
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½ cup soy sauce
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½ cup brown sugar
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2 tsp grated ginger
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2 cloves garlic, minced
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¾ cup water
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2 tbsp cornstarch + ¼ cup cold water (slurry)
Bowl Base:
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1 cup uncooked jasmine rice
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1 lb frozen or fresh broccoli florets
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Green onion tops & sesame seeds for garnish
Instructions
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Cook Rice: Simmer 1 cup rice with 2 cups water. Cover, reduce heat, and cook 15 mins. Rest 10 mins off heat.
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Make Meatballs: Mix all meatball ingredients gently. Roll into 16–18 balls. Bake at 400°F for 15–18 mins or pan-sear until browned and cooked through.
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Teriyaki Sauce: In saucepan, combine soy sauce, sugar, garlic, ginger, and ¾ cup water. Bring to simmer. Stir in cornstarch slurry and cook 1–2 mins until thick and glossy.
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Combine: Toss cooked meatballs in teriyaki sauce. Let sit 5 mins to absorb flavor.
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Steam Broccoli: Microwave with 2 tbsp water for 4–5 mins or steam on stovetop.
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Assemble Bowls: Layer rice, broccoli, meatballs. Drizzle extra sauce, sprinkle sesame seeds and green onions.
Notes
✨ Mix meatball ingredients gently—no overworking!
✨ Cornstarch slurry = silky sauce. Always whisk with cold water first!
✨ Extra teriyaki sauce makes magic on leftovers.
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Calories: 500 kcal per serving
- Fat: 20g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g