If you’re on the lookout for a delicious and satisfying dinner that combines savory, sweet, and just the right amount of heat, then these Sticky Teriyaki Chicken Meatballs with Rice should be at the top of your list. This recipe strikes the perfect balance between juicy, tender chicken meatballs glazed in a rich, sticky teriyaki sauce, and fresh, sautéed veggies, all served over a fluffy bed of rice. The best part? It’s quick, easy, and perfect for a family meal or meal prep.
This dish is a crowd-pleaser with flavors that are both familiar and exciting, thanks to the savory soy sauce, the sweetness of honey, and a bit of heat from chili garlic sauce. The addition of sautéed snap peas, carrots, and red cabbage gives the dish a refreshing crunch, making every bite a delightful mix of textures. Plus, the rice is the perfect canvas to soak up all that amazing teriyaki sauce.
Whether you’re cooking for yourself, feeding a family, or meal prepping for the week, this recipe delivers on flavor and nutrition. It’s a great way to enjoy a hearty, satisfying meal without the fuss of complicated ingredients or long prep times. Let’s dive into how you can make this easy yet impressive dish!
Ingredients:
Meatballs:
- 1 lb ground chicken or turkey (feel free to use whichever you prefer, but chicken tends to be juicier)
- 1/3 cup breadcrumbs (panko or regular, depending on what you have on hand)
- 1 egg (this helps bind the meatballs)
- 1 tbsp soy sauce or tamari (use tamari for a gluten-free version)
- 1 tsp chili garlic sauce or sriracha (adjust to your spice preference)
- 2 cloves garlic, minced (fresh garlic gives a great depth of flavor)
- 1 tsp fresh gingerroot, minced (ginger adds a zingy kick that pairs perfectly with teriyaki)
- 2 green onions, sliced (for added freshness and flavor)
- 1/2 tsp salt (to bring everything together)
Teriyaki Sauce:
- 1/4 cup hoisin sauce (this gives the sauce its rich, slightly sweet flavor)
- 2 tbsp soy sauce or tamari (for that signature umami taste)
- 2 tbsp honey (for sweetness and that signature “sticky” effect)
- 2 tsp cornstarch (to thicken the sauce and make it cling to the meatballs)
Rice:
- 1 cup white rice (you can also use brown rice for a heartier option)
- 1 1/2 cups water
- 1 tsp butter (for richness and flavor)
- 1 pinch salt (to season the rice)
Veggies:
- 1 tbsp sesame oil (for cooking and a toasty flavor)
- 1 cup snap peas (for crunch and color)
- 1 cup carrot matchsticks (easy to cut or buy pre-cut)
- 1 cup red cabbage, thinly sliced (adds a beautiful pop of color and freshness)
- Salt & pepper to taste (for seasoning)
Optional Garnishes:
- 3 green onions, sliced (for extra freshness and garnish)
- Sesame seeds (for a little extra crunch and visual appeal)
Instructions:
Step 1: Prepping the Rice
Start by cooking the rice so it’s ready to go once everything else is done. Combine the rice, water, butter, and salt in a rice cooker or a pot on the stove. Cook until the liquid is absorbed and the rice is tender. This usually takes about 15-20 minutes, depending on your rice type. Keep it warm and set aside.
Step 2: Making the Meatballs
Preheat your oven to 400°F (200°C). In a large bowl, combine all the meatball ingredients: ground chicken or turkey, breadcrumbs, egg, soy sauce, chili garlic sauce, garlic, ginger, green onions, and salt. Mix everything together well until combined.
Using wet hands, shape the mixture into small meatballs (about 1-2 inches in diameter) and place them on a parchment-lined baking sheet. Bake for 18 minutes or until the meatballs are fully cooked through and golden brown on the outside. Set aside when done.
Step 3: Sautéing the Veggies
While the meatballs are baking, heat sesame oil in a large skillet over medium-high heat. Add the snap peas, carrot matchsticks, and red cabbage to the skillet, and season with a pinch of salt and pepper. Sauté the vegetables for 4-5 minutes until they are tender but still have a nice crunch. Remove from heat once cooked and set aside.
Step 4: Making the Teriyaki Sauce
In a medium bowl, combine the hoisin sauce, soy sauce, honey, and cornstarch. Stir well to dissolve the cornstarch, ensuring the sauce will thicken evenly when cooked. Microwave the mixture for 1 minute, covered, until it thickens to a sticky consistency. You can also cook it on the stovetop over medium heat for 1-2 minutes if you prefer.
Step 5: Coating the Meatballs
Once the meatballs are cooked, remove them from the oven and immediately toss them in the thickened teriyaki sauce. Stir gently to coat each meatball evenly in the rich, sticky sauce.
Step 6: Serving
To serve, plate a portion of rice, top with the sautéed veggies, and arrange the teriyaki-coated meatballs on top. Garnish with sliced green onions and sesame seeds for that extra touch of flavor and presentation. Serve immediately and enjoy!
Tips and Tricks:
- Spice Level: Adjust the heat of your meatballs by adding more or less chili garlic sauce or sriracha. If you prefer a milder flavor, use less, or omit it altogether for a more delicate taste.
- Rice Substitution: While white rice is the classic choice, you can easily substitute brown rice for a more nutritious option. Just keep in mind that brown rice will require a bit more water and a longer cooking time.
- Make-Ahead: You can prepare the meatballs in advance and store them in the refrigerator for up to 2 days. Simply reheat them in the sauce when ready to serve.
- Veggie Variations: Feel free to swap out the snap peas, carrots, and cabbage for other vegetables like bell peppers, zucchini, or broccoli, depending on what you have on hand or what’s in season.
- Gluten-Free Option: To make this recipe gluten-free, simply swap regular soy sauce for tamari, which is made without wheat.
Conclusion:
These Sticky Teriyaki Chicken Meatballs with Rice are everything you could want in a dinner: easy to make, flavorful, and a perfect balance of savory, sweet, and spicy. The tender, juicy meatballs coated in a sticky teriyaki sauce paired with sautéed veggies and perfectly cooked rice make for a wholesome meal that’s satisfying and nutritious.
What’s great about this recipe is its versatility—you can make it your own by adjusting the level of spice, swapping out vegetables, or choosing a different protein. Plus, it’s a fantastic meal for meal prep, as it keeps well in the fridge for a couple of days.
So next time you’re craving something savory, sweet, and a little bit spicy, give this recipe a try. It’s sure to become a new family favorite in no time!
Enjoy your meal