Teriyaki Meatball Broccoli Bowls – a delicious and healthy alternative to take-out.  Recipe makes a double batch of meatballs, perfect for freezing!  Includes instructions for making Paleo friendly.

Lately these from scratch meatballs make an appearance almost weekly on our menu.  Last week I made Mini Turkey Meatballs and Easy Marinara, and froze half of the meatballs for tonight’s dinner.  You could add just about any sauce to transform these meatballs (think BBQ, sweet and sour, Swedish style, etc.)  And it makes a HUGE batch, so you should get at least two meals out of one recipe.  I love to have them on hand for quick meals.  Just pull from the freezer and reheat!  

If you’re looking for a gluten free meal that is full of flavor and super comforting, this is it!  The homemade teriyaki sauce couldn’t be any easier.  Soy, hoisin, rice wine, garlic, ginger, and honey are whisked together, simmered for a few minutes and done…it’s homemade Asian take-out!

To make this meal Paleo friendly, I’ve included some modifications to the sauce in the recipe.  Feel free to change it up to your preference!  This recipe is perfect for a quick weeknight dinner.  Because I pre-made the meatballs and froze them, in the time it took to cook the rice and simmer the sauce, dinner was ready!

Teriyaki Meatball Broccoli Bowls - turkey meatballs simmered in a homemade teriyaki sauce with broccoli and rice. So simple and tasty! | tastythin.com

teriyaki meatball broccoli bowls



teriyaki meatball broccoli bowls

Teriyaki Meatball Broccoli Bowls

Teriyaki Meatball Broccoli Bowls - a delicious and healthy alternative to take-out. Recipe makes a double batch of meatballs, perfect for freezing!
5 from 1 vote


Teriyaki Sauce

  • 1/4 cup soy sauce, or coconut aminos for Paleo
  • 2 tablespoons rice wine
  • 2 tablespoons hoisin sauce, omit for Paleo
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/4 teaspoon ground ginger
  • 3 tablespoons water
  • 2 teaspoons cornstarch, or arrowroot powder


  • For the meatballs: combine all ingredients together and form into mini 1 inch balls. Place on a baking sheet lined with parchment paper. Refrigerate the meatballs for at least 15 minutes to set them. Bake for 15 minutes in a 400 degree oven.
  • For the sauce: combine all ingredients in a small saucepan. Whisk together and bring to a boil. Reduce heat and simmer 5 minutes until thickened.
  • Place half the meatballs in a large skillet (freeze the other half for a future meal) and pour sauce over the meatballs, reserving 1-2 tablespoons.
  • To build bowls, top cooked rice with meatballs, steamed broccoli, and a drizzle of reserved sauce.


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