Weight Watchers Teriyaki Meatballs with Rice

5 from 5 ratings

Weight Watchers Teriyaki Meatballs with Rice

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Crockpot, healthy, instant pot, Teriyaki Meatballs, Weight Watchers

Servings: Servings

Calories: 260kcal

Author: Becca Ludlum

Equipment

Instant Pot 6 qt
Egg Bite Molds
Sealing Rings

Ingredients

Meatballs:

2 lbs. ground turkey
2 eggs
1 tbsp garlic minced
1 tsp fresh 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 fresh 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 fresh 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 fresh 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 fresh 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 fresh 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 fresh 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 fresh 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
5 2025 Points | 2023 Plan: 6 points | 6 Blue Plan Points | 7 Green Plan Points | 1 Purple Plan Point

Nutrition