Spoon Simple
Teriyaki Glazed Meatballs with Cauliflower Rice
Flavorful baked meatballs coated in a sticky teriyaki glaze, served alongside fluffy cauliflower rice for a lighter, protein-packed meal. An easy and delicious way to enjoy meatballs without the fuss.
Prep 20 min
Cook 25 min
Total 45 min
Serves 4
Ingredients
Step 1 — For the Meatballs
- 1 lb ground turkey or chicken
- 1/4 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp grated fresh ginger
- Salt and pepper to taste
Step 2 — For the Teriyaki Glaze
- 1/2 cup soy sauce
- 1/4 cup honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp cornstarch (mixed with 2 tbsp water to make a slurry)
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
Step 3 — For Serving
- 2 cups cooked cauliflower rice
- Sliced green onions and sesame seeds for garnish
Instructions
- 1
Prepare Meatball Mixture
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, combine ground turkey, panko, egg, garlic, soy sauce, ginger, salt, and pepper. Mix gently until just combined; do not overmix.
- 2
Form and Bake Meatballs
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 15-18 minutes, or until cooked through and no longer pink inside.
- 3
Make Teriyaki Glaze
While meatballs bake, combine soy sauce, honey, rice vinegar, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat.
- 4
Thicken Glaze
Whisk the cornstarch slurry into the simmering sauce. Continue to whisk until the sauce thickens, about 1-2 minutes. Remove from heat.
- 5
Glaze and Serve
Add the baked meatballs to the saucepan with the teriyaki glaze. Gently toss to coat. Serve the glazed meatballs over cooked cauliflower rice, garnished with sliced green onions and sesame seeds.
Nutrition per serving: 510 cal · 38g protein · 45g carbs · 20g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
