Teriyaki Chicken Meatball Bowl

Force of Nature
Teriyaki Chicken Meatball Bowl

Worth the Bite is back, and this time our buddy Morgan from @crybabyculinary is showing us how to make a restaurant-quality meal in less than 15 minutes.

Because let's face it, sometimes you want something that looks and tastes incredible without spending your entire night in the kitchen.

That's where this bowl comes in.

Force of Nature Teriyaki Chicken Meatballs get browned in a hot pan and glazed with Japanese BBQ sauce, then piled over rice with a crispy fried egg, quick-pickled cucumbers, kimchi, scallions, and sesame seeds.

It's fast, packed with protein, and ridiculously delicious. If you're a parent looking for an easy dinner now that the kids are back in school, this is it. If you're looking for a high-protein meal you can make on repeat, this is it.

The best part? Force of Nature's thoughtfully sourced Teriyaki Chicken Meatballs do a lot of the heavy lifting for you, so something that looks like it came from your favorite restaurant can be sitting on your table in about 15 minutes.

Fast. Simple. Absolutely worth the bite.

(Serves 2)

Ingredients

  • 1 pack Force of Nature Teriyaki Chicken Meatballs

  • 2 cups cooked white rice

  • 1/4 cup Japanese BBQ sauce, plus more for the cucumbers

  • 1 egg

  • 1 bunch scallions, thinly sliced

  • 1 tbsp black and white sesame seeds

  • 2 tbsp kimchi

  • Extra virgin olive oil

  • Salt, to taste

Pickled Cucumbers

  • 1 cucumber, thinly sliced

  • 4 tbsp Japanese BBQ sauce

  • 1 tbsp chili crunch

  • Flaky salt, to taste

Instructions

Prepare the white rice according to the package instructions.

Heat a drizzle of olive oil in a pan over medium-high heat. Add the Teriyaki Chicken Meatballs and cook for about 4 minutes until they begin to brown. Add 1/4 cup Japanese BBQ sauce and continue cooking for another 4 minutes, until the meatballs are crispy, the sauce has reduced and become slightly syrupy, and the meatballs reach an internal temperature of 165°F. Remove from the heat.

Fry the egg in a little olive oil until cooked to your liking. In a separate bowl, combine the sliced cucumber, Japanese BBQ sauce, chili crunch, and flaky salt. Toss well and let sit for 5 minutes.

Time to plate! Add the rice to a bowl and top with the glazed Teriyaki Chicken Meatballs, pickled cucumbers, kimchi, fried egg, sesame seeds, and sliced scallions.

That's it. Restaurant-quality dinner in about 15 minutes. Enjoy!

Morgan's Cooking Tips

Get some color on those meatballs. Let them brown before adding the sauce. Those crispy edges add a ton of flavor and give the sauce something to cling to.

Let the sauce reduce. Once you add the Japanese BBQ sauce, give it a few minutes in the pan. You want it to become slightly thick and syrupy so it coats the meatballs instead of pooling at the bottom of your bowl.

Make it gluten-free. Use your favorite gluten-free Japanese BBQ sauce and double-check that your kimchi and chili crunch are gluten-free. Everything else can stay exactly the same.

Make it your own. Think of this bowl as a starting point. Add avocado, swap in your favorite vegetables, add extra kimchi, or throw another egg on top. Keep it simple and use what you've got.

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