Teriyaki Meatball Bowls (Printable)

Savory meatballs with sweet teriyaki glaze, served over jasmine rice and crisp cucumber slices.

# 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 tablespoon fresh ginger, grated
06 - 2 spring onions, finely chopped
07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper

→ Teriyaki Sauce

11 - 1/2 cup soy sauce
12 - 1/4 cup mirin
13 - 1/4 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 - 1 1/4 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 the rice following package instructions. Keep warm until serving.
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 black pepper; mix gently until just incorporated.
04 - Shape the mixture into 20 to 24 small meatballs and arrange evenly on the prepared baking sheet.
05 - Bake for 15 to 18 minutes until cooked through and golden brown.
06 - Combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar in a small saucepan; bring to a simmer over medium heat, stirring until sugar dissolves.
07 - Incorporate the cornstarch slurry; continue simmering for 1 to 2 minutes until the sauce is glossy and thickened, then remove from heat.
08 - Toss the baked meatballs in the teriyaki sauce until evenly coated.
09 - Divide cooked rice among four bowls, top each with glazed meatballs, sliced cucumber, toasted sesame seeds, and garnish with spring onions.
10 - Serve immediately to enjoy optimal flavor and texture.

# Expert Tips:

01 -
  • Ready in under an hour with minimal hands-on time, which means you can actually enjoy your evening instead of being stuck at the stove.
  • The teriyaki sauce tastes like you've been simmering it for hours, but it comes together in minutes.
  • It's the kind of meal that works for weeknight dinners, meal prep, or surprising someone with takeout-quality food at home.
02 -
  • Don't skip the cornstarch slurry—a watery sauce just pools at the bottom of your bowl instead of clinging to everything and making each bite delicious.
  • If your meatballs fall apart during baking, it usually means either the meat was too lean or you overworked the mixture; next time, add a bit of fat or handle it more gently.
  • The sauce thickens as it cools, so if it looks slightly thinner than you want while cooking, that's perfect—it'll set up during assembly.
03 -
  • If your sauce breaks or looks separated, add a splash of water and whisk it over gentle heat—it'll come back together smoothly.
  • Baking instead of pan-frying the meatballs means less oil splatter in your kitchen and more even cooking all the way through.
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