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- 1 lb ground chicken (or turkey) - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1/4 cup low-sodium soy sauce - 3 tablespoons honey - 1 tablespoon sesame oil - 1 1/2 cups cooked rice (white or brown) - 1 cup assorted bell peppers, sliced - 1/2 cup snap peas, trimmed - 1 tablespoon sesame seeds - Salt and pepper to taste I love using ground chicken or turkey for this dish. They are lean and tasty. Breadcrumbs help bind the meatballs and give them a nice texture. Green onions add a fresh crunch. Fresh ginger gives a warm, spicy flavor. Garlic brings bold taste to the mix. Low-sodium soy sauce is key for that savory umami flavor. For the additional ingredients, honey adds a hint of sweetness to balance the saltiness. Sesame oil brings a nutty, rich taste. Cooked rice fills the dish and makes it hearty. Assorted bell peppers add color and crunch. Snap peas not only taste great but also look lovely in the skillet. Sesame seeds add a nice finish, while salt and pepper round out the flavors. Each ingredient plays a role in making this Teriyaki Meatball Rice Skillet a hit at dinner! {{ingredient_image_2}} - In a large bowl, combine: - 1 lb ground chicken (or turkey) - 1/4 cup breadcrumbs - 1/4 cup chopped green onions - 1 tablespoon grated ginger - 2 cloves minced garlic - A pinch of salt and pepper Mix everything together using your hands or a spatula. You want it to be even and smooth. Next, shape this mixture into small meatballs. Aim for about 1 inch in size. You should have around 20 meatballs once done. - Heat 1 tablespoon of sesame oil in a large skillet over medium heat. - Once it's hot, add the meatballs carefully. Cook them for about 8-10 minutes. Turn them with tongs so they brown evenly. They should reach 165°F inside when done. - While the meatballs are cooking, prepare the teriyaki sauce. - In a small bowl, mix together: - 1/4 cup low-sodium soy sauce - 3 tablespoons honey Whisk until smooth and combined. - Pour the teriyaki sauce over the cooked meatballs in the skillet. Allow it to simmer for about 2-3 minutes. This helps the sauce thicken and coat the meatballs well. - Next, add in: - 1 1/2 cups cooked rice (white or brown) - 1 cup sliced assorted bell peppers - 1/2 cup trimmed snap peas Gently toss everything together until the rice and veggies are heated through. - Remove the skillet from heat. - Garnish with: - 1 tablespoon sesame seeds - The remaining chopped green onions This gives your dish a nice finish and a little extra flavor. Enjoy your meal! To ensure even cooking, make your meatballs the same size. Aim for about 1 inch in diameter. This helps them cook at the same rate. Turn them gently with tongs. This way, they brown nicely on all sides. For flavor enhancements, use fresh ingredients. Fresh ginger and garlic add great taste. Adding a bit of sesame oil to your meatball mix gives it depth. You can also season with salt and pepper. Don't skip the green onions; they add freshness. For presentation, serve the skillet meal in a large bowl. Use bright colors to catch the eye. Top with fresh cilantro or extra green onions. This adds a nice pop of color. Pair this dish with a light salad or steamed broccoli. A cold drink, like iced tea, works well too. If you want crunch, serve extra sesame seeds on the side. Store leftovers in an airtight container. This keeps them fresh for up to three days. Make sure to cool the dish before sealing it. For reheating, use the microwave or the stove. If using the stove, add a splash of water to keep it moist. Heat it on low until warmed through. Enjoy your meal again without losing flavor! Pro Tips Use Fresh Ingredients: Always opt for fresh ginger and garlic for the best flavor. Pre-packaged versions can lack the vibrant taste that elevates the dish. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Broccoli, carrots, or even zucchini can add great texture and flavor. Control the Sweetness: Adjust the amount of honey based on your preference for sweetness. You can also substitute with maple syrup for a different flavor profile. Meal Prep Friendly: This dish is perfect for meal prep! Make a larger batch and store it in the fridge for up to 4 days or freeze portions for later use. {{image_4}} You can switch up the protein in this dish for variety. Try ground beef or pork for a richer flavor. Both will work well with the teriyaki sauce. If you want a vegetarian option, use lentils or chickpeas. These choices add texture and a nice taste. Feel free to add more vegetables to the skillet. Broccoli, carrots, or zucchini are great options. You can also use seasonal vegetables. In summer, fresh corn or green beans work well. In the fall, consider using squash or mushrooms. Mixing in different veggies makes the dish colorful and healthy. If you like some heat, add red pepper flakes or sriracha to the sauce. This will bring a spicy kick to your meal. You can also try different sauces for a unique twist. Sweet chili sauce or hoisin sauce can give a different flavor profile. Experiment with these options to find your favorite! To keep your teriyaki meatball rice skillet fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the dish cool down before sealing it. Store the leftovers in the fridge. They stay good for up to three days. Make sure your fridge is at or below 40°F for best results. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, divide it into portions. Place the portions in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze the meatballs and rice for up to three months. To reheat, take the skillet out of the freezer. Move it to the fridge to thaw overnight. If you're short on time, you can defrost it in the microwave. Reheat in a pan over medium heat for best results. Stir occasionally until it's hot all the way through. Enjoy your tasty meal again! To make this dish gluten-free, swap the soy sauce for a gluten-free soy sauce or tamari. You can also use gluten-free breadcrumbs. These changes keep the flavor while making it safe for those with gluten sensitivities. Yes, you can use uncooked rice. Just add 1 cup of uncooked rice to the skillet with 2 cups of water. Cook the rice along with the meatballs. This will take about 15-20 minutes. Make sure to check the rice for doneness before serving. For sides, consider a fresh green salad or steamed broccoli. Both add nice colors and flavors. You can also serve pickled vegetables for some tang. For drinks, green tea pairs well with this dish. You could also enjoy sparkling water with a slice of lemon. This recipe combines simple ingredients like ground chicken, fresh ginger, and soy sauce. You shape the meatballs, cook them, and mix in veggies and rice. Don’t forget to add sesame seeds for a great finish! By following these tips, you can create a tasty and easy dish. Whether you choose to modify flavors or store leftovers, this meal keeps giving. Enjoy cooking, and let your taste buds lead the way!

Teriyaki Meatball Rice Skillet

A delicious and easy one-pan meal featuring teriyaki meatballs, rice, and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground chicken (or turkey)
  • 0.25 cup breadcrumbs
  • 0.25 cup green onions, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 0.25 cup low-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon sesame oil
  • 1.5 cups cooked rice (white or brown)
  • 1 cup assorted bell peppers, sliced
  • 0.5 cup snap peas, trimmed
  • 1 tablespoon sesame seeds
  • to taste salt and pepper

Instructions
 

  • In a large mixing bowl, combine the ground chicken, breadcrumbs, 2 tablespoons of the chopped green onions, grated ginger, minced garlic, and a pinch of salt and pepper. Mix everything together using your hands or a spatula until well combined and the mixture is uniform.
  • Shape the mixture into small meatballs, approximately 1 inch in diameter. You should yield around 20 meatballs.
  • Heat the sesame oil in a large skillet over medium heat. Once hot, carefully add the meatballs. Cook them for about 8-10 minutes, turning occasionally with tongs, until they are nicely browned and cooked through (internal temperature should reach 165°F).
  • While the meatballs are cooking, prepare the sauce: In a small mixing bowl, whisk together the soy sauce and honey until fully combined and smooth.
  • After the meatballs are fully cooked, pour the teriyaki sauce over them in the skillet. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly and coat the meatballs evenly.
  • Incorporate the cooked rice, sliced bell peppers, and snap peas into the skillet. Gently toss everything together with a spatula until the vegetables are tender, heated through, and the rice is well coated with the rich teriyaki sauce.
  • Once mixed, remove the skillet from the heat. Sprinkle the sesame seeds and the remaining chopped green onions on top for garnish before serving.

Notes

Serve in a vibrant bowl and garnish with fresh cilantro or green onions for added color.
Keyword easy meal, meatballs, rice, skillet, teriyaki