Chicken Teriyaki Meatballs Rice Ball

Description

A satisfying rice bowl topped with Jack’s Gourmet Teriyaki Chicken Meatballs, fresh vegetables and egg. A wholesome and delicious Japanese-inspired meal, ready in just 20 minutes.
Serves: 4
Prep & Cook Time: Approx. 20 minutes
  • 1 pack (500g) Jack’s Gourmet Teriyaki Chicken Meatballs 
  • 3 cups cooked Japanese short-grain or jasmine rice 
  • 200g broccoli, cut into florets 
  • 150g frozen edamame, shelled 
  • 2 eggs 
  • 2 stalks spring onion, thinly sliced 
  • 1 tbsp toasted sesame seeds 
  • Teriyaki sauce, as needed for drizzling
  1. Prepare the rice
    Cook the rice according to the packet instructions. Divide the warm rice evenly among 4 bowls. 
  2. Cook the meatballs
    Prepare the Jack’s Gourmet Teriyaki Chicken Meatballs according to the pack instructions until thoroughly heated. Toss with a little additional teriyaki sauce if you prefer them extra saucy. 
  3. Prepare the vegetables
    Blanch or steam the broccoli for about 3–4 minutes until tender but still vibrant green. Cook the edamame according to the packet instructions and drain. 
  4. Prepare the eggs
    Boil the eggs for about 7 minutes for a soft, slightly runny centre, or longer if preferred. Cool, peel and halve. 
  5. Assemble the bowls
    Top each serving of rice with the Teriyaki Chicken Meatballs, broccoli, edamame and half a boiled egg. 
  6. Finish & serve
    Drizzle with a little teriyaki sauce and garnish with sliced spring onion and sesame seeds. Serve immediately.