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Easy Chicken Teriyaki Meatball Bento Box Your Kids Will Love

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These easy chicken teriyaki meatball bento boxes for kids have become our go-to for school lunches, weekend picnics, and even quick dinners. They come together in under 30 minutes with simple ingredients and are perfect for lunchboxes.

Ingredients

Scale
  • 1 pound ground chicken (preferably ground thigh meat)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 green onions, finely chopped (white and light green parts only)
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon soy sauce (low-sodium works great)
  • 1 tablespoon sesame oil (toasted adds more flavor)
  • 1/4 teaspoon black pepper
  • 1/3 cup soy sauce (for glaze)
  • 1/4 cup honey (or brown sugar)
  • 2 tablespoons mirin (rice vinegar works in a pinch)
  • 1 teaspoon fresh ginger, grated (for glaze)
  • 1 clove garlic, minced (for glaze)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
  • 2 cups cooked white or brown rice (sushi rice works beautifully)
  • 1 cup steamed broccoli florets
  • 1 cup edamame (frozen, thawed)
  • 1/2 cup cucumber slices
  • Optional: cherry tomatoes, carrot sticks, or fruit for variety

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the meatball mixture: In a large bowl, combine the ground chicken, panko breadcrumbs, beaten egg, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper. Mix gently with your hands until just combined.
  3. Shape the meatballs: Using a cookie scoop or your hands, form the mixture into 1.5-inch balls. You should get about 20-24 meatballs. Place them on the prepared baking sheet, leaving about an inch of space between each one.
  4. Bake the meatballs: Bake for 12-15 minutes, until the meatballs are cooked through and lightly golden on the outside. An internal temperature of 165°F (74°C) means they’re done.
  5. Make the teriyaki glaze: In a small saucepan, combine the soy sauce, honey, mirin, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring occasionally. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the cornstarch mixture into the simmering sauce, whisking constantly. Cook for 1-2 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat.
  6. Glaze the meatballs: Once the meatballs are done, transfer them to a large bowl. Pour the warm teriyaki glaze over the meatballs and gently toss to coat each one evenly. Let them sit for 2-3 minutes so the glaze can soak in slightly.
  7. Assemble the bento boxes: Divide the cooked rice evenly among your bento boxes. Arrange 4-5 glazed meatballs in one compartment. Fill the other compartments with steamed broccoli, edamame, and cucumber slices. Add any additional sides your kids love.
  8. Cool completely before sealing: Let the assembled boxes sit open for 10-15 minutes before putting the lids on to prevent condensation.

Notes

Don’t skip the parchment paper for easy cleanup. Let the meatballs rest after glazing so the coating sticks better. Double the glaze for extra dipping. Use a cookie scoop for uniform size. Toast sesame seeds if using as garnish.

Nutrition

Keywords: chicken teriyaki meatballs, bento box, kid-friendly lunch, easy lunch recipe, school lunch ideas

Find it online: https://siennaspoon.com/easy-chicken-teriyaki-meatball-bento-box-your-kids-will-love/