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These teriyaki meatballs are one of those dishes you can put on the table without thinking twice and everyone will love them. Juicy meatballs coated in a sticky teriyaki sauce, served with a fresh poke bowl made with cauliflower rice, mango, cucumber, and avocado. Light, flavorful, and perfect for a weeknight dinner or when you’re craving something that feels like comfort food but is still nice and fresh.
What makes this recipe so great is how easy it is to customize. Use ground chicken or ground beef, cauliflower rice or regular rice, and adjust the toppings to whatever you have on hand. This is the kind of meal that adapts effortlessly to your taste (and the contents of your fridge).
Table of contents
Tip from Simone
Teriyaki is a real crowd-pleaser in the kitchen. I use my quick homemade teriyaki sauce to cook the meatballs in, which gives them a beautiful shine and loads of flavor. Got some sauce left over? It’s also delicious drizzled over the bowl itself or served with roasted vegetables.
Recipe Ingredients
You can use these meatballs in all kinds of dishes, but for this recipe I chose the following ingredients:
- Cauliflower – the base of the poke bowl is cauliflower rice, but you can absolutely use regular rice or sushi rice instead
- Mango – I love mango in a poke bowl. If you’re not a fan of fruit in savory dishes, you can leave it out
- Avocado – for some healthy fats
- Ground chicken – other types of ground meat work just as well
- Seasonings – I kept it simple with cayenne pepper, salt, and pepper, but feel free to season the meat however you like
- Teriyaki sauce – follow this recipe for a quick homemade teriyaki sauce
How to Make Teriyaki Meatballs with a Poke Bowl
Making the teriyaki meatballs is easy. Start by preparing the teriyaki sauce and set it aside while you roll the meatballs. Season the ground meat with salt, pepper, garlic, and onion. Cook the meatballs until golden brown and cooked through, then add the teriyaki sauce at the end and let it cook briefly so everything is nicely coated.
For the poke bowl, pulse the cauliflower into rice-sized pieces and use this as the base of your bowl. Add diced mango, avocado, and cucumber, top with the teriyaki meatballs, and drizzle the remaining sauce over everything.
FAQ Teriyaki Meatballs
Yes, absolutely. You can cook the meatballs in advance and store them in an airtight container in the refrigerator. Reheat gently in a skillet or microwave and add a little extra teriyaki sauce if needed.
Definitely. Ground chicken works great, but ground beef, a beef-and-pork blend, or even ground turkey are all good options. Keep in mind that the flavor and juiciness may vary slightly.
Yes, these meatballs freeze well. Let them cool completely and freeze them without the toppings. They’ll keep for up to about 3 months. Thaw in the refrigerator and reheat in a skillet.
If you don’t want to use cauliflower rice, you can substitute white rice, brown rice, or sushi rice. Sushi rice pairs especially well with the poke bowl style of this dish.
Besides mango, avocado, and cucumber, edamame, shredded carrot, red cabbage, sugar snap peas, or sliced green onions are all great additions to this poke bowl.
Absolutely. Add extra cayenne pepper to the meat, use chili flakes, or serve the bowl with sriracha or sambal for more heat. A drizzle of crispy chili oil is also delicious.
More poke bowls
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Teriyaki Meatballs in a Poke Bowl
Ingredients
- 300 grams ground chicken or ground beef
- 1 small onion finely chopped
- 1 clove garlic finely chopped
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp ghee for cooking
- 1 batch teriyaki sauce
- 400 grams cauliflower rice
- 100 grams mango diced
- 1 avocado diced
- ½ cucumber diced
Instructions
- First, make the meatballs by mixing the ground meat with the chopped onion, garlic, cayenne pepper, salt, and pepper.
- Mix well and shape into small meatballs.
- Heat a skillet and melt the ghee. Cook the meatballs until golden brown and fully cooked.
- Just before they’re done, add the teriyaki sauce and let it simmer briefly until the meatballs are glossy and well coated.
- For the poke bowl, divide the cauliflower rice between two bowls. Top with the meatballs, then add the mango, avocado, and cucumber. Drizzle any remaining teriyaki sauce from the pan over the bowls and serve.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
