Teriyaki Meatballs & Rice Bowl

Teriyaki Meatballs and
Rice Bowl

Dinner tonight was truly amazing, even if I say so myself, which was evidenced by how clean GrandBoy#1's dishes were after he was done eating! Use your favourite meatball recipe or buy ready-made ones, either way works because the magic is in the teriyaki and hoisin dipping sauces.

A Kids' Favourite

The meatballs are cooked in and coated with teriyaki sauce and we used the hoisin dipping sauce for the vegetables and rice. An alternative would be to take a portion of a meatball, some vegetables and rice and roll all that in a lettuce leaf and then dip into the hoisin dipping sauce. I'm so thrilled to be able to offer the GrandBoys yet another dinner option!

Ingredients

12 meatballs (I used store-bought meatballs)

1/2 cup teriyaki sauce (I purchased from Panda Express) or make your own* 

1 cup chicken broth

Salad items like lettuce, tomatoes, cucumbers and cilantro

Hoisin dipping sauce**

Steamed long-grain rice

* Teriyaki Sauce 

2 Tbsp. soy sauce

2 Tbsp. mirin/rice wine 

2 Tbsp. sugar

2 tsp. rice wine vinegar

** Hoisin Dipping Sauce

1/2 cup hoisin sauce (I used Lee Kum Kee brand)

2 Tbsp. fish sauce

2 Tbsp. soy sauce

2 Tbsp. water

1 or more green chilies, minced (optional)

Directions

1. Cook meatballs with chicken broth for 10 minutes over high heat until broth barely coats the bottom of the pan.
2. Stir teriyaki sauce ingredients together, add to meatballs and continue cooking over medium heat until sauce thickens considerably, but leaving enough to pour over the meatballs when serving.
3. Slice tomatoes and cucumbers and set aside.
4. Stir all dipping sauce ingredients together and pour into tiny serving dishes.
5. Assemble each rice bowl, as pictured, and serve.