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These Weight Watchers Teriyaki Meatballs are such a great weeknight meal. My whole family loves them and I love that they’re perfectly suited for my Weight Watchers plans! 

This is a quick family dinner recipe that can be made in the Instant Pot, Crockpot, or in the oven. WW Teriyaki Meatballs with Brown Rice is a healthy Weight Watchers Chinese food recipe that’ll curb your Chinese takeout cravings, without blowing all your SmartPoints!

weight watchers teriyaki meatball pin

Where’s the recipe?

Here at My Crazy Good Life we like to make our recipes not only delicious and healthy, but easy for any home cook to make. In this post you’ll find ingredient information, detailed cooking directions for several appliances, and calculations for your Weight Watchers plan. If you’d like to skip past all that, just scroll on down to the bottom of the page where you’ll find the easy to print recipe for Weight Watchers Teriyaki Meatballs with Rice!

Weight Watchers Teriyaki Meatballs with Rice on a white plate

Ingredients for Weight Watchers meatballs:

  • Ground turkey: WW Points for this recipe are calculated using fat free ground turkey.
  • Eggs: Eggs will help to bind the meatball together.
  • Garlic: Fresh is best here!
  • Ginger: Fresh ginger is ideal for this recipe.
  • Coconut Aminos: If you can’t find coconut aminos, use a low sodium tamari or soy sauce. You can learn more about Coconut Aminos here.
  • Oats: I like to use oats, instead of bread crumbs, to make these gluten free meatballs.
  • Green onions: Save some to sprinkle on top of your meatballs when you’re ready to serve!

Ingredients for the glaze:

  • Water
  • Coconut Aminos: low sodium soy sauce or tamari will also work. If you’re gluten free, you’ll want to make sure to grab a soy sauce or alternative that’s certified gluten free.
  • Honey: no brown sugar in this healthy recipe!
  • Ginger
  • Vinegar

Ingredients for the rice:

  • Brown rice
  • Water

Directions for Instant Pot Teriyaki Meatballs:

  1. In a large bowl, combine all the ingredients for the meatballs.
  2. Fill your silicone molds with the meatball mixture. Cover the meatballs with foil or a silicone food cover & place them on a trivet with long handles.
  3. Add the 1 ½ cups of brown rice and 2 cups of water to the bottom of the Instant Pot insert. Place the trivet with the meatballs over the rice. If you’re not cooking rice with your meatballs, just add the water to the bottom of your pressure cooker insert.
  4. Close the lid and turn the pressure valve to sealing.
  5. Cook the meatballs and rice on high pressure, using the manual setting, for 25 minutes.
  6. When the cooking time is done, let the pressure release naturally.
  7. While the pressure is releasing, add ¼ cup of water to a skillet on medium high heat to make your glaze.
  8. When the water starts to simmer, stir in the aminos, honey and ginger.
  9. Let the sauce come to a boil, then pour in the vinegar. Reduce the heat to medium low and continue to stir the glaze until it thickens.
  10. Once the glaze has thickened, remove your skillet from the heat.
  11. Add the meatballs to the glaze and roll them around until they’re all lightly coated. Serve the meatballs over rice, topped with green onion and a side of steamed or air fried vegetables.
Weight Watchers Teriyaki Meatballs collage

Directions for Oven Teriyaki Meatballs:

  1. Preheat your oven to 350º
  2. In a large bowl, combine all of the meatball ingredients.
  3. Using a ¼ cup measuring cup, portion the meatballs and roll into shape.
  4. Place the ¼ cup sized meatballs on a lined baking sheet.
  5. Cook the meatballs for 30-35 minutes. Let the meatballs rest for 5 minutes.
  6. While the meatballs are resting, add ¼ cup water to a skillet on medium high heat to make your glaze.
  7. When the water starts to simmer, stir in the aminos, honey and ginger.
  8. Let the sauce come to a boil, then pour in the vinegar. Reduce the heat to medium low and continue to stir the glaze until it thickens. Once the glaze has thickened, remove your skillet from the heat.
  9. Add the meatballs to the glaze and roll them around until they’re all lightly coated. Serve the meatballs over rice, topped with green onion and a side of steamed or air fried vegetables.

Directions for Crockpot Teriyaki Meatballs:

  1. In a large bowl, combine all of the meatball ingredients.
  2. Using a ¼ cup measuring cup, portion the meatballs and roll into shape.
  3. Brown the meatballs in a skillet and then place them on the bottom of the slow cooker insert.
  4. Add ¼ cup of water to the slow cooker and then cover it with the lid.
  5. Cook on high heat for 3-4 hours or on low heat for 5-6 hours.
  6. Right before you’re ready to serve your meatballs, add ¼ cup water to a skillet on medium high heat to make your glaze.
  7. When the water starts to simmer, stir in the aminos, honey and ginger.
  8. Let the sauce come to a boil, then pour in the vinegar. Reduce the heat to medium low and continue to stir the glaze until it thickens. Once the glaze has thickened, remove your skillet from the heat.
  9. Add the meatballs to the glaze and roll them around until they’re all lightly coated. Serve the meatballs over rice, topped with green onion and a side of steamed or air fried vegetables.
Weight Watchers Teriyaki Meatballs with Rice on a plate

Recipe tips

  • This recipe is perfect for meal prep! The meatballs and rice freeze very nicely and will also keep well in the fridge for a few days. With some sturdy veggies you can have a great meal all ready to go in no time!
  • You can buy Instant Pot silicone egg bite molds right here.
  • If you don’t want to use the silicone molds, you can use the preparation in these no-fail Instant Pot Meatballs for reference on how to make them without the molds. I will say, the egg bite molds make the process really simple and easy but they are not totally necessary.
  • Frozen vegetables cooked in the air fryer are a quick and tasty side dish that’s perfect for this recipe!
  • If you’re looking for a homemade teriyaki sauce with sesame seed oil, this one is clean and WW friendly!

Weight Watcher Points

Serving size is about 2 meatballs and ⅓ cup of rice.
Per serving and using fat free ground turkey
6 Blue Plan Points | 7 Green Plan Points | 1 Purple Plan Point

Freestyle SmartPoints: 4

2023 Plan: 6 points with brown rice, 2 points without brown rice

Looking for more Weight Watchers Instant Pot recipes that use egg bite molds?

Weight Watchers Teriyaki Meatballs with Rice on a plate
5 from 5 ratings
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Weight Watchers Teriyaki Meatballs with Rice

Created by: Becca Ludlum
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Approximate Serving Size: 2 meatballs and 1/3 cup rice
Servings 7 Servings
These healthy teriyaki meatballs are easy and family friendly! They can be made quickly in the Instant Pot, but also turn out just as delicious when cooked in the oven or slow cooker.

Equipment

  • Instant Pot 6 qt
  • Egg Bite Molds
  • Sealing Rings

Ingredients 

Meatballs:

  • 2 lbs. ground turkey
  • 2 eggs
  • 1 tbsp garlic minced
  • 1 tsp ginger ground
  • 1 tsp coconut aminos or low sodium tamari or soy sauce
  • ½ cup oats rolled
  • ½ cup green onions chopped

rice:

  • 1 ½ cup brown rice dry
  • 2 cups water

glaze:

  • ¼ cup water
  • 2 tbsp coconut aminos or low sodium tamari or soy sauce
  • 1 tbsp honey
  • ½ tsp ginger
  • 1 tsp vinegar

Instructions

Instant Pot:

  • In a large bowl combine all the ingredients for the meatballs. 2 lbs. ground turkey, 2 eggs, 1 tbsp garlic, 1 tsp ginger, 1 tsp coconut aminos, 1/2 cup oats, 1/2 cup green onions
  • Fill the silicone egg bite molds with the meatball mixture. Cover the meatballs with foil or a silicone food cover and place them on a trivet with long handles.
  • Add the 1 1/2 cups of brown rice and 2 cups water to the bottom of the Instant Pot insert. Place the trivet with the meatballs over the rice. If you are not cooking rice with the meatballs, then just add the water to the bottom of the Instant Pot insert. 1 1/2 cup brown rice, 2 cups water
  • Close the lid and turn the pressure valve to sealing. Cook the meatballs and rice on high pressure using manual for 25 minutes. Let the pressure release naturally.
  • While the pressure is releasing add the water to a skillet on medium high heat. When the water starts to simmer stir in the aminos, honey, and ginger. 1/4 cup water, 2 tbsp coconut aminos, 1 tbsp honey, 1/2 tsp ginger
  • Let the sauce come to boil then pour in the vinegar. Reduce the heat to medium low. Continue to stir the glaze while the water evaporates, and the glaze thickens. When the sauce is thickened remove it from the heat until you are ready to coat your meatballs. 1 tsp vinegar
  • Add the meatballs to the glaze. Roll the meatballs in the glaze until they are all lightly coated. Serve the meatballs over rice with a side of steamed vegetables.

Oven:

  • Preheat oven to 350º
  • Combine all meatball ingredients in a large bowl. Using 1/4 cup measuring cup portion the meatballs and roll into shape. Place the meatballs on a lined baking sheet. 2 lbs. ground turkey, 2 eggs, 1 tbsp garlic, 1 tsp ginger, 1 tsp coconut aminos, 1/2 cup oats, 1/2 cup green onions
  • Preheat the oven to 350 degrees F. Cook the meatballs for 30-35 minutes. Let the meatballs rest for 5 minutes.
  • While the meatballs are resting add the water to a skillet on medium high heat. When the water starts to simmer stir in the aminos, honey, and ginger. 1/4 cup water, 2 tbsp coconut aminos, 1 tbsp honey, 1/2 tsp ginger
  • Let the sauce come to boil then pour in the vinegar. Reduce the heat to medium low. Continue to stir the glaze while the water evaporates, and the glaze thickens. When the sauce is thickened remove it from the heat until you are ready to coat your meatballs. 1 tsp vinegar
  • Add the meatballs to the glaze. Roll the meatballs in the glaze until they are all lightly coated. Serve the meatballs over rice with a side of steamed vegetables. 1 1/2 cup brown rice

Slow Cooker:

  • Combine all meatball ingredients in a large bowl. Using 1/4 cup measuring cup portion the meatballs and roll into shape. Brown the meatballs in a skillet then place the meatballs on the bottom of the slow cooker insert. 2 lbs. ground turkey, 2 eggs, 1 tbsp garlic, 1 tsp ginger, 1 tsp coconut aminos, 1/2 cup oats, 1/2 cup green onions
  • Add 1/4 cup water the slow cooker then cover it with the lid. Cook on high heat for 3-4 hours or low heat for 5-6 hours. 1/4 cup water
  • Right before you are ready to serve the meatballs make your glaze on the stove by adding the water to a skillet on medium high heat. When the water starts to simmer stir in the aminos, honey, and ginger. 1/4 cup water, 2 tbsp coconut aminos, 1 tbsp honey, 1/2 tsp ginger
  • Let the sauce come to boil then pour in the vinegar. Reduce the heat to medium low. Continue to stir the glaze while the water evaporates, and the glaze thickens. When the sauce is thickened remove it from the heat until you are ready to coat your meatballs. 1 tsp vinegar
  • Add the meatballs to the glaze. Roll the meatballs in the glaze until they are all lightly coated. Serve the meatballs over rice with a side of steamed vegetables. 1 1/2 cup brown rice

Video

Notes

Recipe Tips:
  • This recipe is perfect for meal prep! The meatballs and rice freeze very nicely and will also keep well in the fridge for a few days. With some sturdy veggies you can have a great meal all ready to go in no time!
  • You can buy Instant Pot silicone egg bite molds right here.
  • If you don’t want to use the silicone molds, you can use the preparation in these no-fail Instant Pot Meatballs for reference on how to make them without the molds. I will say, the egg bite molds make the process really simple and easy but they are not totally necessary. 
  • Frozen vegetables cooked in the air fryer are a quick and tasty side dish that’s perfect for this recipe!
Weight Watcher Points:
Serving size is about 2 meatballs and ⅓ cup of rice.
Per serving and using fat free ground turkey
6 Blue Plan Points | 7 Green Plan Points | 1 Purple Plan Point
Freestyle SmartPoints: 4
2023 Plan: 6 points with brown rice, 2 points without brown rice

Nutrition

Calories: 260kcal | Carbohydrates: 20g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 118mg | Sodium: 203mg | Potassium: 480mg | Fiber: 2g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

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Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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7 Comments

  1. Wilhelmina Wessel says:

    5 stars
    I love how versatile this recipe is! So delicious!

  2. 5 stars
    Teriyaki meatballs are the best! Thanks for a healthier version!

  3. How many cooked meatballs are a serving? How much rice per serving cooked?

    1. Hi Danielle! This recipe serves 7 with 2 meatballs per person and about 1/3C rice. 

  4. Do these freeze well?

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