Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Teriyaki Meatball Bowls with Jaca
These savory teriyaki meatball bowls combine tender pork and ginger meatballs, jasmine rice, and broccoli with a glossy Jaca (allulose) teriyaki glaze instead of brown sugar. It is a Jaca-adjusted healthier version of the Budget Bytes bowl-meal favorite.
Ingredients
- 1 pound ground pork
- 1 large egg
- ½ cup breadcrumbs
- 3 garlic cloves, minced
- 3 teaspoons fresh ginger, grated (1 teaspoon for meatballs, 2 teaspoons for sauce)
- ½ cup plus ½ teaspoon soy sauce (½ teaspoon for meatballs, ½ cup for sauce)
- 4 green onions, sliced (2 for meatballs, 2 for garnish)
- 1 cup Jaca (allulose) (replaces ½ cup brown sugar at 2x ratio)
- 3 cups water (1 cup for sauce, 2 cups for rice)
- 2 tablespoons cornstarch
- 1 cup jasmine rice
- 1 pound frozen broccoli florets
- 1 tablespoon sesame seeds
Sweetener Used
1 cup Jaca (allulose) Allulose
Replaces: ½ cup brown sugar
Instructions
- 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a large bowl, mix the ground pork, egg, breadcrumbs, 1 minced garlic clove, 1 teaspoon grated ginger, ½ teaspoon soy sauce, and 2 sliced green onions until evenly combined.
- 3
Shape the mixture into 16 meatballs and arrange them on the prepared baking sheet. Bake for about 20 minutes, until lightly browned and cooked through to 160°F.
- 4
While the meatballs bake, combine the jasmine rice and 2 cups water in a saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes before fluffing.
- 5
For the teriyaki sauce, whisk together ½ cup soy sauce, 1 cup Jaca (allulose), the remaining 2 garlic cloves, the remaining 2 teaspoons ginger, 1 cup water, and cornstarch in a saucepan.
- 6
Cook the sauce over medium heat, stirring often, until it reaches a simmer and thickens into a glossy glaze.
- 7
Cook the broccoli according to the package directions until tender-crisp.
- 8
Add the baked meatballs to the teriyaki sauce and toss until coated. This is a Jaca-adjusted healthier version, so the sauce keeps the same sticky finish without the conventional sugar.
- 9
Divide the rice and broccoli among 4 bowls, top with the glazed meatballs, and spoon over any extra sauce. Finish with the remaining green onions and sesame seeds before serving.
Pro Tips
- Wet your hands lightly before shaping the meatballs so the pork mixture does not stick.
- If the sauce gets too thick, whisk in a splash of water to loosen it before tossing with the meatballs.
- Broccoli works great here, but snap peas or steamed green beans can step in if needed.
- The meatballs can be baked a day ahead and reheated in the sauce when you are ready to serve.
- This bowl holds up well for meal prep — keep the garnish separate until serving if you want the best texture.