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Kid-Friendly Teriyaki Chicken Meatballs Bento Box Recipe

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Juicy teriyaki chicken meatballs with a homemade sticky-sweet glaze, packed in a bento box with rice and veggies. A quick, easy, and crowd-pleasing meal that comes together in about 30 minutes.

Ingredients

Scale
  • 1 lb ground chicken (thigh preferred for juiciness)
  • 1/2 cup panko breadcrumbs (regular or gluten-free)
  • 1/4 cup milk (dairy, oat, or almond)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, finely chopped (optional)
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey (or maple syrup)
  • 2 tablespoons rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 cups cooked white or brown rice (sushi rice optional)
  • 1 cup steamed broccoli florets
  • 1 cup shelled edamame
  • 1 large carrot, cut into matchsticks or flower shapes
  • Sesame seeds for garnish (optional)

Instructions

  1. Make the meatball mixture: In a large mixing bowl, combine panko breadcrumbs and milk. Let sit for 2 minutes until breadcrumbs absorb the liquid. Add ground chicken, beaten egg, minced garlic, grated ginger, soy sauce, salt, pepper, and green onions. Gently mix with your hands until just combined. Do not overmix.
  2. Form the meatballs: Lightly wet your hands with water. Scoop about 1.5 tablespoons of mixture and roll into a ball. You should get 20-24 meatballs. Place on a parchment-lined baking sheet. Refrigerate for 10 minutes if time allows.
  3. Make the teriyaki glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat. Whisk in the cornstarch slurry and continue whisking for 1-2 minutes until glaze thickens to a syrupy consistency. Remove from heat.
  4. Cook the meatballs: Heat a large skillet over medium-high heat with a drizzle of oil. Place meatballs in a single layer (work in batches if needed). Cook for 6-8 minutes, turning occasionally, until browned and cooked through (internal temperature of 165°F/74°C).
  5. Glaze the meatballs: Reduce heat to low. Pour teriyaki glaze over meatballs and gently toss to coat. Simmer for 2 minutes, turning once, until glaze thickens and clings to each meatball.
  6. Prepare bento box components: Steam broccoli until bright green and tender-crisp (3-4 minutes). Thaw frozen edamame under hot water. Slice carrots into fun shapes if desired.
  7. Assemble bento boxes: Divide cooked rice among bento boxes. Arrange 4-5 glazed meatballs on one side. Fill remaining compartments with broccoli, edamame, and carrot slices. Sprinkle sesame seeds over meatballs and rice. Let cool slightly before sealing lids.

Notes

For best results, don’t skip the milk-soaked breadcrumbs—they keep the meatballs tender. Use a light hand when mixing to avoid tough meatballs. Double the glaze if you want extra for dipping. Let meatballs and rice cool completely before sealing bento boxes to prevent sogginess. Unglazed meatballs freeze well for up to 3 months.

Nutrition

Keywords: teriyaki chicken meatballs, bento box, kid-friendly lunch, meal prep, easy dinner, homemade teriyaki sauce

Find it online: https://cheerycrisp.com/kid-friendly-teriyaki-chicken-meatballs-bento-box-recipe/