Teriyaki Meatball Bowls (Printable Version)

Tender meatballs glazed in a sweet teriyaki sauce, served over fluffy rice with refreshing cucumber slices.

# What You'll Need:

→ Meatballs

01 - 1.1 lb ground beef or chicken
02 - 1 large egg
03 - ½ cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 spring onions, finely chopped
07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - ½ teaspoon salt
10 - ¼ teaspoon ground black pepper

→ Teriyaki Sauce

11 - ½ cup soy sauce
12 - ¼ cup mirin
13 - ¼ cup water
14 - 2 tablespoons brown sugar
15 - 1 tablespoon honey
16 - 1 tablespoon rice vinegar
17 - 2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)

→ Bowls

18 - 1¼ cups uncooked jasmine or sushi rice
19 - 1 medium cucumber, thinly sliced
20 - 2 tablespoons toasted sesame seeds
21 - 2 spring onions, sliced (for garnish)

# Directions:

01 - Prepare rice according to package directions, then keep warm.
02 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
03 - In a large bowl, combine ground meat, egg, breadcrumbs, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and pepper, stirring just until blended.
04 - Shape mixture into 20 to 24 small meatballs and place evenly on the prepared baking sheet.
05 - Bake for 15 to 18 minutes until meatballs are cooked through and lightly browned.
06 - Meanwhile, combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar in a saucepan. Heat to a simmer over medium heat, stirring until sugar dissolves.
07 - Add cornstarch slurry and simmer for 1 to 2 minutes until sauce thickens and becomes glossy. Remove from heat.
08 - Toss the baked meatballs gently in the warm teriyaki sauce until fully coated.
09 - Divide cooked rice among four bowls, top with glazed meatballs, sliced cucumber, toasted sesame seeds, and garnish with sliced spring onions.
10 - Serve immediately to enjoy fresh flavors and textures.

# Additional Tips::

01 -
  • Meatballs that taste homemade but feel fancy enough to impress someone.
  • The glaze is so addictive you might find yourself making extra sauce just to pour over rice.
  • Everything comes together in under 45 minutes, no stress required.
02 -
  • Don't overmix your meatball mixture—I learned this the hard way when I ended up with dense, rubbery results instead of tender bites.
  • The cornstarch slurry is the difference between a glaze that coats and one that just pools at the bottom of your bowl.
  • Having your rice ready before you start shaping meatballs prevents that awkward moment of waiting around with cooked meatballs in hand.
03 -
  • Line your baking sheet with parchment paper so cleanup is effortless and nothing sticks.
  • Keep the glaze warm over low heat while you finish other components so it stays glossy and pourable.
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