Teriyaki Meatballs Rice Bowl

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, salt, black pepper, and green onions.

Step 3: Mix until just combined, then shape the mixture into evenly sized meatballs.

Step 4: Arrange the meatballs on one side of the prepared baking sheet.

Step 5: On the other side of the baking sheet, add the zucchini, bell pepper, and butternut squash.

Step 6: Drizzle the vegetables with olive oil and season with garlic powder, salt, and black pepper.

Step 7: Roast everything for 20 to 25 minutes, turning the vegetables halfway through, until the meatballs are fully cooked and the vegetables are tender.

Step 8: While the meatballs cook, prepare the sauce by whisking together the soy sauce, honey, brown sugar, and rice vinegar in a small saucepan over medium heat.

Step 9: Mix the cornstarch and water in a small bowl, then stir it into the sauce. Simmer until slightly thickened.

Step 10: Toss the cooked meatballs in the sauce until fully coated.

Step 11: Divide the cooked rice among serving bowls and top with the glazed meatballs and roasted vegetables.

Step 12: Garnish with fresh parsley or green onions before serving.

Storage and Reheating Tips

Store leftover Teriyaki Meatballs Rice Bowls in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. The meatballs and vegetables can also be frozen separately for up to 2 months. Add fresh garnish after reheating for the best flavor and presentation.