15-Minute Teriyaki Meatball Bowls

Ingredients

Start 15-minute teriyaki meatball bowls with the ingredients here and a clear about 15 minutes slot.

• 24 frozen fully cooked meatballs (about 1 lb)
• 2 cups cooked white rice
• 2 cups frozen stir-fry vegetable blend
• 1/2 cup teriyaki sauce
• 1 tablespoon water
• 1 teaspoon sesame seeds (optional)

How to Make It

Before an early leave time, keep 15-minute teriyaki meatball bowls steady enough to fuel practice without feeling heavy.

• Microwave the frozen meatballs according to the package, usually 3 to 4 minutes, until heated through to 165F.
• Microwave the frozen vegetables with 1 tablespoon water for 3 minutes until hot, then drain.
• Combine the meatballs and teriyaki sauce in a skillet over medium heat and simmer 3 minutes until glazed.
• Divide the warm rice among bowls and top with the vegetables.
• Spoon the glazed meatballs over the top and sprinkle with sesame seeds if using.

Timing Before Practice

Frozen meatballs make this nearly instant, so 20 minutes before you leave is plenty.

• T-minus 20: start the rice and microwave the vegetables
• T-minus 10: glaze the meatballs and build bowls
• T-minus 5: water bottles and shoes, no new cooking

Make It Ahead or Save Leftovers

Everything reheats well, so make a double batch and bank a second dinner.

• Cook a full bag of meatballs and refrigerate half for later
• Reheat leftovers in the microwave with a splash of water
• Pack a cooled bowl for the next day's lunch
• Serve with: edamame, cucumber slices

Parent Tip

Keep a bag of frozen meatballs and a bag of stir-fry vegetables on hand and this dinner is always 15 minutes away.