Teriyaki Chicken Meatballs
Teriyaki Chicken Meatballs are so simple and delicious that it is surprising. Especially given how few ingredients there are and how quickly they come together. This meal was born while travelling and I had an empty pantry at the rental. This is a prime example that you don’t need a lot of ingredients to make a meal that is flavorful, satisfying, and healthy. The store-bought gluten-free teriyaki sauce easily reduces, making a rich and tasty sauce.
Type of Rice
White rice or my Coconut Rice are both great with this. If you happen to have coconut milk on hand, give it a try. Otherwise, maybe wait for another time and keep it simple with what you have on hand. It is very easy to make either one so I like to make the coconut rice when I want extra flavor or just to mix things up.
The Meatballs
I used Aidell’s Chicken Teriyaki Meatballs with Pineapple for this recipe. Let me back up by telling you that my family says they aren’t keen on meatballs. Meat doesn’t belong in the shape of a golf ball or loaf form. However, they crush these Teriyaki Chicken Meatballs, my Italian-style turkey Meatloaf, and Curried Chicken Meatloaf every time they land on our table. Feel free to use another brand or homemade meatballs. Sausage will work as well. I would just try to stay with a flavor profile that goes well with teriyaki sauce.
Making the Teriyaki Chicken Meatballs
Heat up the pan and begin with the peppers and onions. Then add in the meatballs and teriyaki sauce. It will heat up and start to reduce quickly. This will concentrate the flavor while thickening and coating the veggies and chicken. Once it is heated through and the sauce has thickened, remove from the heat and serve with white or coconut rice. Garnish with chopped fresh cilantro.
More gluten-free Deliciousness
- Italian Style Meatballs
- East Tomato Basil Sauce
- Beef & Broccoli
- Honey Ginger Stir-fry
- Tarragon Chicken & Pasta
- Easy Garlic Baked Shrimp
Teriyaki Chicken Meatballs
Ingredients
- 2 tbsp sesame oil (olive or canola okay too)
- 2 medium bell peppers, sliced (any color)
- 1 medium sweet onion, sliced
- 12 ounce package of pre-cooked teriyaki chicken meatballs (any brand or homemade works too)
- ⅓ cup gluten-free teriyaki sauce
- 2 tbsp fresh cilantro, chopped (optional garnish)
- 1 lime, quarterd (optional garnish)
- 1 recipe Coconut Rice
Instructions
- In a medium frying pan, heat the sesame oil over medium-high heat. Sautee the peppers and onions until they begin to soften. About 10 minutes.
- Add the meatballs and teriyaki sauce. Allow it to come to a medium boil and reduce the liquid in half until it coats the veggies and meatballs. About 10 minutes.
- Serve with coconut rice, chopped fresh cilantro & lime.
