Sheet Pan Teriyaki Meatball Rice Bowls

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy baked beef meatballs glazed with homemade teriyaki sauce served over steamed rice with crisp steamed broccoli for a balanced kid-friendly meal. This Japanese-inspired kid-friendly recipe, ready in about 40 minutes, pairs ground beef, Panko breadcrumbs, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Japanese cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F and line a large sheet pan with foil or parchment paper.
  2. Step 2: In a large bowl, combine 1 lb ground beef, 1/2 cup Panko breadcrumbs, 1 large egg, and 2 cloves minced garlic. Mix gently until just combined.
  3. Step 3: Shape mixture into 20 meatballs about 1.5 inches in diameter and arrange evenly on the prepared sheet pan.
  4. Step 4: Bake meatballs for 15 minutes until cooked through and lightly browned.
  5. Step 5: Meanwhile, in a small saucepan, whisk together 1/4 cup soy sauce, 3 tbsp brown sugar, 1 tbsp rice vinegar, and 1/4 cup water. Bring to a simmer over medium heat.
  6. Step 6: Stir 1 tsp cornstarch into 1 tbsp cold water to make a slurry and add it to the simmering sauce. Cook, stirring constantly, until thickened and glossy, about 2 minutes.
  7. Step 7: Remove meatballs from oven and toss them gently in the teriyaki sauce until well coated.
  8. Step 8: Steam 3 cups broccoli florets until tender-crisp, about 5 minutes.
  9. Step 9: Serve the glazed meatballs over 4 cups steamed white rice with steamed broccoli on the side. Sprinkle with 1 tbsp sesame seeds if desired.

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