Teriyaki Meatball Bowls (Print)

Tender teriyaki-glazed meatballs paired with steamed rice and fresh cucumber for a flavorful bowl.

# 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 - Cook the rice according to package instructions. Set aside and keep warm.
02 - Preheat oven to 400°F. 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. Mix until just combined.
04 - Shape mixture into 20 to 24 small meatballs and arrange them evenly on prepared baking sheet.
05 - Bake for 15 to 18 minutes until meatballs are cooked through and lightly golden.
06 - In a small saucepan, combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar. Simmer over medium heat, stirring until sugar dissolves.
07 - Stir in cornstarch slurry and simmer 1 to 2 minutes until sauce thickens and becomes glossy. Remove from heat.
08 - Toss baked meatballs gently in teriyaki sauce until fully coated.
09 - Divide cooked rice among four bowls. Top with sauced meatballs, sliced cucumber, toasted sesame seeds, and spring onions.
10 - Serve immediately while warm.

# Expert Advice:

01 -
  • These meatballs come together in under 45 minutes, so weeknight dinner actually feels doable.
  • The teriyaki glaze is bright and deeply flavored, not cloyingly sweet like some shortcuts can be.
  • They're forgiving—you can make them ahead, reheat gently, and they taste just as good the next day.
02 -
  • Don't overmix your meat mixture or the meatballs will be tough—stop as soon as everything is combined, even if it looks a little shaggy.
  • Baking instead of pan-frying means fewer dishes and way more even cooking, plus you can make a bigger batch without fussing.
  • The cornstarch slurry is non-negotiable if you want that glossy, clinging sauce—whisking it in slowly prevents lumps.
  • Cucumber and fresh onions aren't just garnish; they're the crisp counterpoint that makes every bite interesting.
03 -
  • Mix your cornstarch slurry right before you need it, otherwise the cornstarch settles and you'll end up with watery sauce.
  • Leftovers reheat beautifully in the microwave for 90 seconds—the meatballs stay tender and the sauce warms through without breaking.
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