Teriyaki Turkey Meatball Rice Bowls
Serves
3
Total Time
35-40 minutes
Prep Time
10 minutes
Inactive Time
5-10 minutes
Cook Time
20 minutes
Ingredients
For the Turkey Meatballs
1 pound ground turkey
½ cup Kikkoman® Gluten-Free Panko Bread Crumbs
1 large egg
2 tablespoons Kikkoman® Teriyaki Marinade & Sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
1 tablespoon neutral oil (avocado or olive oil, for pan)
For Serving
2 cups cooked white rice (jasmine or sushi rice preferred)
2 tablespoons coconut oil
1 cup carrots, shredded
1 cup cucumbers, sliced (thin rounds or matchsticks)
¼ cup Kikkoman® Teriyaki Marinade & Sauce (for drizzling or glazing)
Optional: sliced green onions, for garnish
Directions
- Preheat oven to 400°F (or air fryer to 375°F). Line a baking sheet with parchment or lightly grease air-fryer basket.
- Make the meatballs by mixing together ground turkey, bread crumbs, egg, teriyaki sauce, garlic powder, onion powder, and black pepper in a
medium bowl until just combined. Form into 16 small meatballs (about 1.5 tablespoons each). - Cook the meatballs using your preferred method. If using an oven, bake for 15–18 minutes, flipping halfway, until internal temp reaches 165°F. If
using an air fryer, cook for 10–12 minutes, shaking halfway through. If using a stovetop, heat oil in a skillet over medium, brown meatballs on all sides,
then cover and cook for 5–7 more minutes until cooked through. - To assemble the bowls, divide cooked rice between 3 bowls. Add meatballs, carrots, and cucumbers. Drizzle with more teriyaki and garnish with
green onions if desired.
Recipe created in partnership with Chloe Trca at @chloetrca.
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