Sticky Teriyaki Chicken Meatballs and Rice

Introduction

These Sticky Teriyaki Chicken Meatballs and Rice offer a perfect balance of flavors, with tender chicken meatballs drenched in a rich, homemade teriyaki sauce and served over a bed of fluffy rice. The combination of savory, sweet, and slightly salty teriyaki sauce coats each meatball, infusing them with deep umami flavor that pairs wonderfully with the soft, aromatic rice. This dish is a satisfying, hearty meal that’s as delicious as it is easy to make.

Ideal for dinner or meal prepping, this recipe is simple to prepare, making it a great option for busy weeknights or preparing meals for the days ahead. The juicy chicken meatballs are packed with flavor, and the homemade teriyaki sauce adds a homemade touch that elevates the dish. The rice serves as the perfect base, soaking up the flavorful sauce and complementing the savory meatballs.

Whether you’re serving it to family, enjoying it as a solo meal, or preparing it in advance for the week, Sticky Teriyaki Chicken Meatballs and Rice is a go-to dish for anyone craving a quick, flavorful, and satisfying dinner. The combination of tender chicken, rich teriyaki sauce, and fluffy rice creates a delicious and well-balanced meal that’s sure to please.

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Perfect for:

A family-friendly dinner
Meal prepping for the week
Lovers of Asian-inspired flavors
Those who enjoy chicken meatballs with a savory, sweet sauce

Why You’ll Love This Recipe

Here’s why these Teriyaki Chicken Meatballs and Rice will become a household favorite:

Quick and Easy: You can prepare this meal in less than 30 minutes, perfect for busy weeknights.
Make-Ahead: The meatballs and teriyaki sauce are great for meal prep, keeping well for several days in the fridge.
Customizable: Swap in your favorite vegetables or even use ground turkey for a leaner option.
Flavorful: The homemade sticky teriyaki sauce adds the perfect balance of sweet and savory to the meatballs.
Comforting: With tender meatballs and rice, this dish is hearty and comforting without being heavy.

Preparation and Cooking Time

Total Time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4 servings
Calories per serving: Approximately 450-500 calories
Key Nutrients: Protein, carbohydrates, vitamin C, and fiber

Ingredients

For the Meatballs:

1 lb ground chicken (or turkey)
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
Salt and pepper, to taste

For the Teriyaki Sauce:

1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch (to thicken)
1/4 cup water
1 tablespoon fresh ginger, grated
2 cloves garlic, minced

For the Rice:

1 cup jasmine rice (or white rice of your choice)
2 cups water or chicken broth for cooking

Optional Toppings:

Sesame seeds
Green onions, chopped
Steamed vegetables (e.g., broccoli, carrots, or bell peppers)
Sriracha (optional for heat)

Ingredient Highlights

Ground Chicken: Provides a lean protein for the meatballs, making them tender and juicy.
Teriyaki Sauce: A perfect blend of soy sauce, honey, and vinegar with a hint of sesame and ginger, adding a rich, sweet-savory flavor.
Rice: Fluffy jasmine rice serves as the perfect base to absorb the teriyaki sauce and complement the meatballs.
Toppings: Sesame seeds and green onions provide crunch and freshness, while vegetables add color and nutrition.

Step-by-Step Instructions

Prepare the Meatballs:

Mix the Meatball Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, grated ginger, soy sauce, salt, and pepper. Mix until well combined.
Form the Meatballs: Using your hands, form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter. You should get about 18-20 meatballs.
Cook the Meatballs: Heat a large skillet over medium heat and add a small amount of oil. Cook the meatballs in batches, turning them occasionally until golden brown and cooked through, about 8-10 minutes. Transfer the cooked meatballs to a plate and set aside.

Make the Teriyaki Sauce:

Combine Ingredients: In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, water, grated ginger, and minced garlic.
Thicken the Sauce: Bring the mixture to a simmer over medium heat. In a separate small bowl, mix the cornstarch with a tablespoon of water until smooth. Add the cornstarch mixture to the saucepan and stir until the sauce thickens, about 2-3 minutes. Remove from heat.

Cook the Rice:

Prepare the Rice: In a medium saucepan, bring 2 cups of water (or chicken broth for added flavor) to a boil. Add the rice, reduce the heat to low, and cover. Cook for 15-18 minutes, or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.

Combine the Meatballs and Sauce:

Coat the Meatballs: Add the cooked meatballs back into the skillet and pour the teriyaki sauce over them. Stir gently to coat the meatballs in the sauce, cooking for an additional 2-3 minutes to let the flavors meld together.

Assemble the Bowls:

Serve the Dish: Divide the cooked rice evenly among 4 bowls. Top each bowl with the sticky teriyaki chicken meatballs and pour any remaining sauce over the top.
Garnish: Sprinkle with sesame seeds, chopped green onions, and any additional toppings like steamed vegetables or a drizzle of sriracha for heat.

Store and Reheat:

Store: These meatballs and rice can be stored in airtight containers in the fridge for up to 4 days.
Reheat: To reheat, microwave the meatballs and rice for 2-3 minutes or heat them on the stove over medium heat until warmed through.

How to Serve

These Sticky Teriyaki Chicken Meatballs and Rice are perfect on their own, but you can also customize your meal with additional vegetables, like steamed broccoli or stir-fried peppers, for added flavor and nutrients. If you’re craving more heat, add a dollop of sriracha or a sprinkle of red pepper flakes to bring a little spice to the dish.

Additional Tips

Use Ground Chicken Thighs: For extra juiciness and flavor, use ground chicken thighs instead of breast meat. Thighs contain more fat, which keeps the meatballs tender.
Chill the Meatball Mixture: After mixing the meatball ingredients, refrigerate the mixture for 30 minutes before shaping. This helps the meatballs hold together better when cooking.
Don’t Overmix the Meatball Mixture: When combining the ingredients for the meatballs, mix gently to avoid tough meatballs.
Add Fresh Ginger and Garlic: For a fresh, zesty flavor, include freshly grated ginger and garlic in the meatball mixture and the teriyaki sauce.
Add Veggies to the Rice: Mix in some steamed vegetables (like peas, carrots, or broccoli) into the rice for added color and nutrition.
Balance the Sauce: If the teriyaki sauce is too sweet for your taste, balance it with a splash of soy sauce or a pinch of salt.
Bake the Meatballs: For a healthier version, bake the meatballs on a sheet pan at 375°F (190°C) for about 20 minutes, turning halfway, instead of frying them.
Make Extra Sauce: If you love extra sauce, double the teriyaki sauce recipe and serve it on the side or drizzle it over the meatballs and rice for more flavor.
Use a Meatball Scoop: For uniform meatballs, use a small ice cream scoop or spoon to portion the mixture. This will ensure they cook evenly.
Garnish with Sesame Seeds and Green Onions: After serving, top the meatballs and rice with toasted sesame seeds and sliced green onions for extra texture and flavor.

Recipe Variations

Vegetarian Version: Use plant-based ground meat (such as Beyond Meat or lentils) to make the meatballs vegetarian-friendly.
Sauce Variations: Add a splash of pineapple juice or a tablespoon of hoisin sauce to the teriyaki sauce for a unique twist.
Add More Veggies: Incorporate steamed or stir-fried vegetables, like bell peppers, carrots, or snap peas, for a complete meal.

Freezing and Storage

Freezing: Store the cooked meatballs in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Refrigeration: Keep the leftover meatballs and rice in airtight containers in the fridge for up to 4 days.

Special Equipment

Skillet or Pan: Use a non-stick skillet for cooking the meatballs and to make sure they don’t stick.
Saucepan: For making the teriyaki sauce.
Meal Prep Containers: To store your meal prep for the week.
Rice Cooker: If you prefer using a rice cooker, it’s an easy way to prepare the rice.

FAQ Section

Can I use a different protein for the meatballs?
Yes! You can use ground turkey, pork, or even a plant-based ground meat for a different flavor or dietary preference.
Can I make this dish spicier?
Yes, feel free to add a bit of sriracha to the sauce or sprinkle red pepper flakes over the finished dish for an extra kick.
How do I store and reheat leftovers?
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat in the microwave for 2-3 minutes or on the stove over medium heat.
Can I freeze the meatballs and sauce?
Yes, the meatballs and sauce freeze well. Store in an airtight container or freezer bag for up to 3 months. Thaw and reheat when ready to enjoy.

Conclusion

These Sticky Teriyaki Chicken Meatballs and Rice are a quick, flavorful, and satisfying meal that’s perfect for busy weeknights or meal prepping. With juicy chicken meatballs coated in a rich teriyaki sauce and served over rice, this dish is sure to please everyone at the table. Whether you’re serving it for a family dinner or prepping meals for the week, it’s a winning recipe that’s full of flavor and easy to make.

The combination of tender meatballs and sweet, savory teriyaki sauce creates a mouthwatering dish that’s both comforting and delicious. Serve it with steamed vegetables or a side salad for a complete, balanced meal that will satisfy your cravings.

I can’t wait to hear how your Sticky Teriyaki Chicken Meatballs turn out! Be sure to snap a photo and tag me on Instagram—I’d love to see your tasty creation. Enjoy!