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Teriyaki Meatball Bowls

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 8 baked beef meatballs from the tray
  • ½ cup teriyaki sauce from the batch
  • 1½ cups uncooked jasmine rice
  • 2 cups broccoli florets
  • 1 large carrot shredded
  • ½ cucumber sliced
  • Sesame seeds + sliced green onion to finish

Equipment

  • pot
  • skillet
  • cutting board
  • chef's knife
  • grater
  • bowls
  • wooden spoon

Method
 

  1. Cook the rice according to the package directions; fluff with a fork.
  2. Steam the broccoli for 3–4 minutes until vivid green and just tender. Shred the carrot and slice the cucumber thin.
  3. Warm the meatballs in a skillet with the teriyaki sauce over medium heat, turning until glazed and sticky, 3–4 minutes.
  4. Build the bowls: rice mounded on one side, vegetables in sections, glazed meatballs on top. Drizzle with extra sauce from the skillet.
  5. Finish with sesame seeds and green onion. Serve immediately.

Notes

Components keep separately 3 days. Allergens: wheat/gluten, egg, soy, sesame.