These sweet, tangy, Asian inspired teriyaki meatball bowls are one of the easiest, yummiest, most budget savvy meals to feed a small crowd.
My savvy friend Leigh Ann shared this recipe with me from her pinterest board after I texted her for advice on a yummy crowd sized meal using meatballs. Leigh Ann cooks often and for large groups, and she told me she has served these meatball bowls twice and that both times, they were a hit.
I made these teriyaki meatball bowls last week for our small group, and they were amazing! Folks raved over them, and there was literally not one meatball left. They are by far the most popular meal we’ve served this small group semester:-)
These teriyaki meatball bowls are now one of my go-to entrees to serve to a group of 15 to 20. They are a home run on several fronts.
First of all, they are delicious. I am a meatball fanatic, and these are some of the best I’ve ever eaten. Tender chicken meatballs perfectly seasoned, fully cooked, and refrigerated (not frozen).
Second, they are easy to make (or “doctor” to be more precise). The meatballs require no prep other than covering and heating in the homemade teriyaki sauce (which can be made ahead). Rice can be programmed to be ready at dinner time using an inexpensive rice cooker. My fave is this one.. I use it literally several times a week and it is SO easy.
Third, these are budget savvy. A large carton of Aidell’s meatballs is $12ish at Costco. I bought 2 cartons, which had the amount of meatballs pictured below on my commercial full size baking sheet.This is the largest baking sheet you can buy. I have two and use them all the time for everything~roasting vegetables, baking cookies, browning meatballs, etc…..
Make ahead: The meatballs are made, so no worries there:-) The sauce can be made a day or two ahead and simply reheated in pan before glazing meatballs. Rice can be made a day ahead, kept in ziploc bag in fridge, and reheated before serving.
Accompaniments: I served this with a huge iceberg lettuce salad with Newman’s Own Sesame Ginger dressing. It was super simple. Makoto ginger dressing is even better; it is in the refrigerated produce aisle.
So thanks, Leigh Ann, for sharing this easy, delicious, crowd sized budget savvy meal! I hope all of you other savvy friends give this a try. If so, please let me hear from you! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 2 large Aidell's Teriyaki & Pineapple Chicken Meatballs
- White rice to make 10-12 cups
- TERIYAKI GLAZE:
- 1 1/2 cup soy sauce
- 1 1/2 cup brown sugar
- 1 1/2 cup water
- 1 1/2 Tbsp toasted sesame oil
- 3 Tbsp rice vinegar
- 2 TB freshly grated ginger
- 6 TB corn starch
- 3 TB sesame seeds
- Green onion or sesame seeds for garnish (optional)
- Preheat oven to 400 degrees.
- Arrange meatballs on foil lined baking sheet.
- Heat in 400 oven until heated through and beginning to sizzle (about 10-15 minutes.
- Remove from oven; set aside.
- Reduce oven to 300 degrees.
- Place rice and appropriate amount of water in rice cooker.
- Cook and keep warm until serving.
- TERIYAKI GLAZE:
- In a medium saucepan combine soy sauce, water, brown sugar, rice vinegar, sesame oil and grated ginger. Heat over a low flame until the brown sugar is dissolved.
- Dissolve the cornstarch in just enough water to make it pourable; pour it into the pot with the glaze ingredients. Turn the heat up to medium high; stir and cook until thickened, stirring constantly.
- Once thickened, add the sesame seeds and stir until combined.
- Pour glaze over meatballs, gently turning until coated well in sauce.
- Cover baking sheet tightly with aluminum foil.
- Place baking sheet in 300 degree oven for 45 minutes to an hour.
- Turn off heat; leave meatballs in heated oven until ready to serve (up to an hour).
- MEATBALL BOWLS:
- Place rice in small bowl.
- Place 3-4 meatballs atop rice.
- Spoon extra glaze atop meatballs.
- Garnish with green onion or sesame seed if desired.
Amount Per Serving: Calories: 4098 Total Fat: 46g Carbohydrates: 831g Protein: 81g