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Tiny Teriyaki Meatball Bowls

Everything is better when it’s small! Tiny teriyaki meatball bowls are a hit with kids and adults alike. Lean protein, veggies, and whole grains!
Course Main Course
Cuisine American
Keyword dairy free, kid friendly, meatballs, teriyaki
Prep Time 15 minutes
Cook Time 10 minutes
Servings 52 meatballs
Calories 28kcal

Ingredients

Teriyaki Sauce

  • 1/2 cup soy sauce, low sodium
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger root, fresh
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoon honey

Instructions

  • Mix the teriyaki sauce: combine all ingredients but the honey and whisk until combined. Whisk in the honey until dissolved.
  • Cut 2 heads of broccoli (about 4 cups) into really small pieces. Grate 1/2 cup worth of carrot (really finely grated is best). Peel and grate a small piece of ginger (you need 1.5 teaspoons total).
  • Make the meatballs: mix together ground turkey, egg, bread crumbs, onion powder, garlic powder, 1 teaspoon ginger, salt, and grated carrot. Form into small balls (about 1.5 teaspoons of the mix works well).
  • In a large pan, heat 1 tablespoon of olive oil over medium high heat. Add the meatballs and brown the sides for 5-6 minutes. Add broccoli and continue to stir regularly.
  • Once the outsides of the meatballs are cooked, add the teriyaki sauce. Bring to a simmer and cook everything for a few more minutes, until the meatballs cooked through, the broccoli is soft, and the sauce is thickened.
  • Serve over brown rice. Garnish with sesame seeds and/or green onions if desired (totally optional).

Nutrition

Calories: 28kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Sodium: 128mg | Sugar: -3g