Teriyaki Meatball Bowls (Printable View)

Tender meatballs coated in a sweet teriyaki glaze, served atop steamed rice with refreshing cucumber slices.

# Ingredient List:

→ Meatballs

01 - 1.1 lb ground beef or chicken
02 - 1 large egg
03 - 1/2 cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 spring onions, finely chopped
07 - 2 tbsp soy sauce
08 - 1 tbsp sesame oil
09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper

→ Teriyaki Sauce

11 - 1/2 cup soy sauce
12 - 1/4 cup mirin
13 - 1/4 cup water
14 - 2 tbsp brown sugar
15 - 1 tbsp honey
16 - 1 tbsp rice vinegar
17 - 2 tsp cornstarch mixed with 2 tsp water (slurry)

→ Bowls

18 - 1 1/4 cups uncooked jasmine or sushi rice
19 - 1 medium cucumber, thinly sliced
20 - 2 tbsp toasted sesame seeds
21 - 2 spring onions, sliced (for garnish)

# How to Make:

01 - Prepare the rice according to package instructions, then set aside and keep warm.
02 - Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
03 - In a large bowl, mix ground meat, egg, breadcrumbs, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and pepper until just combined.
04 - Form the mixture into 20 to 24 small meatballs and place them evenly on the prepared baking sheet.
05 - Bake in the preheated oven for 15 to 18 minutes until meatballs are cooked through and golden brown.
06 - Combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar in a small saucepan. Simmer over medium heat, stirring until sugar dissolves.
07 - Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens and becomes glossy. Remove from heat.
08 - Toss the baked meatballs in the teriyaki sauce until evenly coated.
09 - Divide the cooked rice evenly among four bowls. Top each with teriyaki meatballs, sliced cucumber, toasted sesame seeds, and garnished with sliced spring onions.
10 - Serve the bowls immediately while warm.

# Expert Tips:

01 -
  • The meatballs stay tender and juicy because you're baking them instead of frying, which also means less oil splatter to clean up later.
  • Everything cooks simultaneously once you get the rhythm down, so you're eating within 45 minutes of deciding to make it.
  • The sauce thickens just enough to cling to the meatballs without becoming gelatinous, and that balance took me three tries to get right.
02 -
  • Don't skip the cornstarch slurry or try to thicken the sauce by simmering longer, because reducing it that way makes it taste overly concentrated and salty instead of achieving that perfect glossy coating.
  • The meatballs will continue to cook slightly after you remove them from the oven, so don't overbake them or they'll become dry by the time you serve them.
03 -
  • Toast your sesame seeds yourself in a dry pan for about two minutes if you have time, because the flavor is noticeably deeper than store-bought pre-toasted seeds.
  • If your sauce seems too thin after adding the cornstarch slurry, let it simmer an extra minute before giving up, as cornstarch takes a moment to fully thicken.
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