Teriyaki Meatballs with Sticky Rice

If you’re craving a comforting dish that’s bursting with flavor and easy to make, these Teriyaki Meatballs with Sticky Rice are exactly what you need. Juicy ground chicken meatballs glazed in a sweet and savory teriyaki sauce, served atop perfectly cooked sticky rice—this meal is both satisfying and simple. Whether you’re cooking for a weeknight dinner or prepping for a casual gathering, this recipe offers a delightful balance of textures and tastes that will have everyone asking for seconds.

Why Teriyaki Meatballs with Sticky Rice is Worth Your Time

There’s something truly magical about meatballs glazed in a homemade teriyaki sauce paired with sticky rice. This dish is a perfect harmony of sweet, salty, and umami notes combined with the tender, juicy meatballs and the chewy, comforting texture of the rice. Using ground chicken keeps the meatballs light yet flavorful, and the addition of Parmesan cheese and green onions inside the meatballs adds layers of taste and moisture.

Not only does this recipe deliver on flavor, but it’s also incredibly approachable for cooks of all skill levels. You can whip up the meatballs in under 30 minutes, making it perfect for busy evenings. Plus, the sticky rice is a fantastic base that soaks up the teriyaki glaze beautifully, ensuring every bite is packed with flavor. If you love dishes that feel restaurant-worthy but are easy to prepare at home, this one is a must-try.

Your Shopping Guide

• Ground Chicken (1 pound): Opt for fresh, lean ground chicken for the best texture and flavor.
• Breadcrumbs (1/4 cup): Use plain or panko breadcrumbs to help bind the meatballs.
• Parmesan Cheese (1/4 cup grated): Adds a subtle nutty flavor and moisture.
• Egg (1): Acts as a binder to hold the meatballs together.
• Green Onions (2, chopped): For that fresh, mild onion flavor.
• Garlic (2 cloves, minced): Adds aromatic depth to the meatballs and sauce.
• Soy Sauce (1/4 cup): Use low sodium to control saltiness.
• Honey (1/4 cup): Balances the savory soy sauce with sweetness.
• Rice Vinegar (1 tablespoon): Adds acidity and brightness to the sauce.
• Sesame Oil (1 tablespoon): Gives the sauce a rich, nutty flavor.
• Fresh Ginger (1 teaspoon grated): For a little zing and depth.
• Salt and Pepper: To taste, but be mindful with salt since soy sauce is salty.
• Sticky Rice (2 cups cooked): Short grain rice or sushi rice works best for stickiness.
• Sesame Seeds: For garnish and a bit of crunch.

Equipment & Tools

• Large Mixing Bowl: To combine your meatball ingredients thoroughly.
• Baking Sheet or Skillet: For cooking the meatballs evenly.
• Small Saucepan: To prepare the teriyaki glaze.
• Measuring Cups and Spoons: For accuracy in your ingredients.
• Rice Cooker or Pot: To cook the sticky rice perfectly.
• Spatula or Tongs: For turning meatballs without breaking them.

Teriyaki Meatballs with Sticky Rice — Do This Next

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, chopped green onions, minced garlic, salt, and pepper. Use your hands or a spoon to mix everything gently but thoroughly until well incorporated. Be careful not to overmix, or the meatballs could become dense.

Step 2: Shape the Meatballs

Form the mixture into 1-inch meatballs, about the size of a golf ball, and place them on a plate or baking sheet. This size ensures they cook evenly and stay juicy.

Step 3: Cook the Meatballs

Heat a tablespoon of sesame oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, turning gently until they are browned all over and cooked through. Remove the meatballs from the skillet and set aside.

Step 4: Make the Teriyaki Sauce

In a small saucepan, whisk together the soy sauce, honey, rice vinegar, grated ginger, and a clove of minced garlic (reserve one for the meatballs). Bring to a gentle simmer over medium heat and cook for about 3-4 minutes until the sauce thickens slightly.

Step 5: Glaze the Meatballs

Return the cooked meatballs to the skillet and pour the teriyaki sauce over them. Toss gently to coat each meatball evenly in the sticky glaze. Let them simmer together for 2-3 minutes to absorb the flavors.

Step 6: Prepare the Sticky Rice

While the meatballs cook, prepare the sticky rice according to package instructions or use a rice cooker for perfect texture. Fluff the rice before serving.

Step 7: Serve

Spoon the cooked sticky rice onto plates or bowls, then top with the teriyaki meatballs. Sprinkle sesame seeds and extra chopped green onions over the top for garnish and a bit of crunch.

Dairy-Free/Gluten-Free Swaps

• Replace the Parmesan cheese with nutritional yeast or omit entirely for a dairy-free option.
• Use gluten-free breadcrumbs or crushed rice crackers to keep the recipe gluten-free.
• Make sure to use gluten-free soy sauce or tamari to avoid gluten.
• Substitute honey with maple syrup or agave nectar for a vegan-friendly glaze.

Steer Clear of These

To keep this dish delicious and balanced, avoid using pre-made teriyaki sauces that are loaded with preservatives and high-fructose corn syrup. These can overpower the fresh flavors and add unnecessary sugar. Also, steer clear of lean ground turkey as a substitute for chicken in this recipe, as it tends to dry out the meatballs. Instead, stick to ground chicken or an equally moist alternative.

Save for Later: Storage Tips

This dish stores beautifully for meal prep or leftovers. Place leftover meatballs and sticky rice in an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice moist. The teriyaki glaze may thicken upon cooling—simply add a little water or soy sauce when reheating to loosen it up.

Your Questions, Answered

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs and store them uncooked in the fridge for up to 24 hours before cooking. Alternatively, cook them fully and refrigerate; just reheat with the sauce before serving.

What’s the best type of rice to use for sticky rice?

Short grain or sushi rice is ideal because it has a higher starch content, which creates that signature sticky texture perfect for this dish.

Can I bake the meatballs instead of pan-frying?

Yes, baking is a great hands-off option. Preheat your oven to 400°F (200°C), place the meatballs on a lined baking sheet, and bake for 15-20 minutes until cooked through and golden brown. Toss them in the teriyaki sauce afterward.

Is there a way to make the sauce thicker?

If you prefer a thicker glaze, mix a teaspoon of cornstarch with a little cold water and stir it into the simmering sauce. Cook for another minute until it thickens to your desired consistency.

Because You Liked This

• Herb Parmesan Turkey Meatloaf – A flavorful, hearty option that’s just as comforting.
• Oven Baked Chicken And Rice – Easy one-pan meal with tender chicken and fluffy rice.

The Last Word

There’s something undeniably satisfying about sinking your teeth into tender, flavorful meatballs coated in a glossy, homemade teriyaki glaze, all nestled on a bed of sticky rice. This recipe strikes the perfect balance between sweet and savory, offering a meal that’s both comforting and elegant in its simplicity. Whether you’re cooking for family or impressing guests, these Teriyaki Meatballs with Sticky Rice will quickly become a favorite go-to. So grab your ingredients, get cooking, and enjoy a delicious dinner you’ll want to make again and again.

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