Teriyaki Meatball Bowls (Printable)

Tender meatballs glazed in teriyaki sauce atop steamed rice, finished with refreshing cucumber slices and sesame seeds.

# What You'll Need:

→ 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)

# Step-by-Step:

01 - Prepare rice according to package instructions; keep warm until assembly.
02 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
03 - Combine ground meat, egg, breadcrumbs, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and pepper in a large bowl; mix until just combined.
04 - Shape mixture into 20–24 small meatballs and arrange them evenly on the prepared baking sheet.
05 - Bake for 15–18 minutes until meatballs are cooked through and lightly golden.
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 cornstarch slurry and simmer for 1–2 minutes until sauce thickens and becomes glossy; remove from heat.
08 - Toss baked meatballs in the teriyaki sauce until evenly coated.
09 - Divide cooked rice among four bowls; top with teriyaki-glazed meatballs, sliced cucumber, toasted sesame seeds, and spring onion garnish.
10 - Serve immediately while warm.

# Expert Advice:

01 -
  • Juicy meatballs with a sticky-sweet glaze that tastes like restaurant takeout but takes less than an hour from start to finish.
  • The crisp cucumber and fresh spring onions cut through the richness, making it feel bright and refreshing instead of heavy.
  • You can prep everything while the oven does the work, so there's minimal babysitting and maximum reward.
02 -
  • Do not overmix the meatball mixture or they'll turn out rubbery; mix just until the ingredients disappear into the meat.
  • The cornstarch slurry is what makes the sauce glossy and cling to the meatballs—water alone won't do it, and it's worth keeping cornstarch in your pantry for this alone.
  • Serve immediately after assembly because the rice will absorb moisture and the cucumber will start to soften if it sits.
03 -
  • Make the meatballs ahead and freeze them unbaked, then bake straight from frozen for an extra 5 minutes—this is how you make weeknight cooking feel less like cooking.
  • If your sauce seems too thick, thin it with a splash of water; if it's too thin after adding the cornstarch slurry, simmer it for another minute and it will tighten up.
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