Teriyaki Meatballs with Sticky Rice
These Teriyaki Meatballs with Sticky Rice are juicy, flavorful, and easy to make! Perfectly glazed meatballs atop sticky rice for a comforting, delicious meal.
Servings: 4 servings
Ingredients
For the Meatballs:
- 1 pound Ground Chicken lean
- 1/4 cup Breadcrumbs plain or panko
- 1/4 cup Parmesan Cheese grated
- 1 Egg acts as a binder
- 2 Green Onions chopped
- 2 cloves Garlic minced
For the Teriyaki Sauce:
- 1/4 cup Soy Sauce low sodium
- 1/4 cup Honey
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame Oil
- 1 teaspoon Fresh Ginger grated
- 1 clove Garlic minced (reserve one clove for sauce)
For Serving:
- 2 cups Sticky Rice cooked, short grain or sushi rice
- Sesame Seeds for garnish
- Green Onions extra chopped, for garnish
Instructions
- In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, chopped green onions, minced garlic, salt, and pepper. Mix gently but thoroughly until well incorporated, being careful not to overmix.
- Form the mixture into 1-inch meatballs, about the size of a golf ball, and place them on a plate or baking sheet.
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the meatballs in batches without overcrowding. Cook for about 4-5 minutes per side until browned and cooked through. Remove from skillet and set aside.
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, grated ginger, and one clove of minced garlic. Bring to a gentle simmer over medium heat and cook for 3-4 minutes until sauce thickens slightly.
- Return the cooked meatballs to the skillet, pour the teriyaki sauce over them, and toss gently to coat. Let simmer together for 2-3 minutes to absorb flavors.
- Prepare the sticky rice according to package instructions or using a rice cooker. Fluff the rice before serving.
- Spoon sticky rice onto plates or bowls, top with teriyaki meatballs, and garnish with sesame seeds and extra chopped green onions.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Skillet
- Small Saucepan
- Measuring Cups and Spoons
- Rice Cooker
- Spatula
- Tongs
Notes
- To make the sauce thicker, stir in a teaspoon of cornstarch mixed with cold water and cook for an additional minute.
- For a dairy-free version, replace Parmesan cheese with nutritional yeast or omit it.
- Use gluten-free soy sauce and breadcrumbs to make this recipe gluten-free.
- Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of water to maintain moisture.
- You can bake meatballs at 400°F (200°C) for 15-20 minutes as a hands-off cooking alternative.