Teriyaki Chicken Meatballs

So dinner is usually my favorite part of the day, not the eating necessarily, but the cooking! I love the creativity that is involved in cooking, and my husband is not TOO picky where I have trouble finding what to cook (my pre-schooler is another story!).

Having just bought some ground chicken, a pot of brown rice already cooked and lots of baby cabbage from my Imperfect Produce box, I decided I’d do Teriyaki chicken meatballs over a cabbage and carrot slaw with bell pepper and onions over brown rice! Yum!

The best part of this recipe is being able to construct it per my family members’ tastes -for example, I would never be able to get my 4-year old to eat cabbage (unless it was covered in chocolate!) I like extra veggies and my husband doesn’t so the versatility of this dish is perfect for our family!

I’ve always been a multitasker and now with 2 young ones I definitely try to do it more often! But if you’re a beginner cook, TRY not multitask -something will end up burnt, and I say this with all the love and encouragement, but this piece of advice comes from lots of heart-breaking experience.

Teriyaki Chicken Meatballs over Cabbage Slaw and Brown Rice

This recipe serves 6

You’ll need:

veggie slaw (makes enough for 6 regular servings)

1 cabbage

3 large or 4-5 medium carrots

2 bell peppers (I used orange and one yellow)

1/2 onion

2 tsp salt

  • slice the cabbage so you end up with stringy pieces(it may look like a lot, but it cooks similar to spinach where you start with a heaping amount and end up enough for one person). You can chop it however thick you’d like!
  • for the carrot I use a peeler and peel the outside first, get rid of it, then I keep peeling the carrot to get the stringy pieces ( I do this for salads too!)
  • throw it all in a colander and wash it well then let it sit to drain
  • julienne the bell peppers ( I cut them long and thin so my family didn’t notice them too much )
  • slice the onion
  • cook the onion first in about 1 tbsp of oil ( I prefer avocado oil, but olive works too if that what you have!)
  • after the onion becomes translucent, throw in the peppers (if you like your peppers to be crunchy then throw them in LAST)
  • after about 2 minutes throw in the washed and drained cabbage and carrots and the salt, cook it all together to your liking (if you like it crunchy then cook it for less time or if you like it mushy, like I do, then cook it longer -about 6-8 minutes)

chicken meatballs (makes about 40 -depending on the size you roll out your meatballs)

2 lbs of ground chicken (or turkey will work too)

1 cup of any kind of breadcrumbs (panko works great)

2 whole eggs

1 tbsp salt

2 tsp pepper

  • preheat your oven to 375 degrees F
  • in a large bowl mix the chicken (or turkey), breadcrumbs, eggs and salt and pepper until combined
  • roll out your meatballs (1 1/2″ meatballs will make roughly 40 -if you decide to roll them out larger then they will need to bake for longer, so just make sure to check they are done)
  • bake for 20-25 minutes or until browned

simple teriyaki sauce (makes about 1/2 cup of sauce)

1/4 cup soy sauce

1/2 cup of water

1 tbsp cornstarch

4-5 tbsp honey

  • in a small cup mix the cornstarch and water
  • over medium heat in a small pot add the soy sauce and cornstarch and water mixture all together
  • whisk in the honey until it’s fully incorporated
  • bring to a boil and turn the heat down to med-low
    • the longer it boils -the thicker it gets
    • if it gets too thick add 1 tbsp of warm water at a time until you reach your desired thickness
    • DO NOT leave it unattended! -trust me!

**If you want to spice up your sauce you can feel free to add some a few tbsp of rice vinegar (2-4) or you can also add some minced garlic, pineapple juice or chunks or even some grated ginger

brown rice ( 2c water to 1c rice ratio)

2 cups brown rice

4 cupsWater

(you don’t need to, but I usually add 1 tbsp-ish of salt to my rice)

  • bring the water and rice to a boil, cover with a lid and then lower the heat, continue to cook for 30 minutes, turn off the heat and let it steam for another 10 minutes more


-Simply Lizz





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Author: Simply Lizz

Well, hello! I'm Lizz! Married, Mommy of 2, worked with children of all ages since I was 14 years old, now that I've had my own children I'm lucky enough to be a stay at home do-it-all Stay tuned for recipes, crafts, tips and probably the occasional rant :) -simply lizz

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