Sticky Garlic Teriyaki Meatball Bowls

Get ready to indulge in the flavors of Sticky Garlic Teriyaki Meatball Bowls, a dish that perfectly marries savory meatballs with a sweet and sticky teriyaki sauce. Nestled on a bed of fluffy jasmine rice and accompanied by vibrant steamed broccoli, this meal is both comforting and nutritious. Ideal for family dinners or meal prep, this easy recipe will leave everyone asking for more. Dive into the steps of mixing, baking, and assembling for a deliciously satisfying experience.

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Ingredients

For the Meatballs:

1 lb ground beef (or a blend of ground beef and pork for added flavor)

1/2 cup panko breadcrumbs (for extra crunch)

1/4 cup green onions, finely chopped

2 cloves garlic, minced

1 large egg, beaten

1 tablespoon soy sauce

1 teaspoon fresh ginger, grated

1 teaspoon sesame oil

Salt and pepper, to taste

For the Sticky Garlic Teriyaki Sauce:

1/2 cup soy sauce

1/4 cup packed brown sugar

2 tablespoons rice vinegar

2 tablespoons honey

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For Serving:

2 cups cooked jasmine rice (or brown rice for a healthier option)

1 cup steamed broccoli (or any vegetable of your choice)

Sesame seeds, for garnish

Additional sliced green onions, for garnish

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Instructions

Prepare the Meatballs:

- In a large mixing bowl, combine the ground beef, panko breadcrumbs, chopped green onions, minced garlic, beaten egg, soy sauce, grated ginger, and sesame oil. Season generously with salt and pepper.

- Using your hands, gently mix until the ingredients are just combined. Take care not to overmix, as this can lead to tougher meatballs.

Form the Meatballs:

- With your hands, shape the mixture into meatballs about 1 to 1.5 inches in diameter. Arrange the formed meatballs on a parchment-lined baking sheet to prevent sticking.

Bake the Meatballs:

- Preheat your oven to 400°F (200°C). Bake the meatballs for 20 minutes or until they are nicely browned and cooked through, reaching an internal temperature of 165°F (75°C).

Make the Sticky Garlic Teriyaki Sauce:

- In a medium saucepan over medium heat, combine the soy sauce, brown sugar, rice vinegar, honey, minced garlic, and grated ginger. Stir and bring the mixture to a simmer until the sugar is fully dissolved.

- Once simmering, gradually add the cornstarch slurry to the sauce. Continue stirring for about 2-3 minutes until the sauce thickens to your desired consistency. Remove from heat.

Coat the Meatballs:

- After baking, toss the meatballs in the sticky garlic teriyaki sauce until they are evenly coated. Allow the flavors to meld for a moment.

Assemble the Bowls:

- In each serving bowl, place a generous scoop of cooked jasmine rice as the base. Top with the sticky garlic teriyaki meatballs and a serving of steamed broccoli. Drizzle any remaining teriyaki sauce over the contents for added flavor.

Garnish:

- For the final touch, sprinkle with sesame seeds and top with sliced green onions. This not only enhances the flavor but also adds a pop of color to your dish.

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Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4