Teriyaki Meatball Bowls (Print View)

Glazed meatballs with steamed rice and cucumber make a flavorful, satisfying dish.

# Components:

→ 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 following package instructions. Keep warm until assembly.
02 - Set oven to 400°F 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 black pepper until just combined.
04 - Form mixture into 20–24 small meatballs, place evenly on the baking sheet, and bake for 15–18 minutes until fully cooked and golden.
05 - In a small saucepan, combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar. Heat gently, stirring until sugar dissolves.
06 - Add the cornstarch slurry to the simmering mixture and cook for 1–2 minutes until the sauce thickens and becomes glossy. Remove from heat.
07 - Toss the baked meatballs in the prepared teriyaki sauce until evenly coated.
08 - Divide cooked rice between four bowls. Top with glazed meatballs, sliced cucumber, toasted sesame seeds, and garnish with spring onions.
09 - Serve the bowls immediately while warm.

# Expert Advice:

01 -
  • Meatballs come out tender and juicy, never dry or dense, because the egg and breadcrumbs do the heavy lifting.
  • The teriyaki sauce is restaurant-quality but somehow comes together in under five minutes.
  • It looks fancy enough to impress but easy enough that you won't stress about timing.
  • You can prep everything while rice cooks, so the whole meal hits the table in under an hour.
02 -
  • Don't skip the parchment paper; without it, the meatballs stick and break apart when you try to move them.
  • The cornstarch slurry has to be smooth before you add it, or you'll get lumpy sauce that ruins the whole effect.
  • Baking instead of pan-frying means you're not babysitting them, and they come out more evenly cooked and less greasy.
03 -
  • Toasting your sesame seeds in a dry pan for two minutes before garnishing makes them taste richer and more nutty.
  • If you're cooking for a crowd, you can make the meatballs and sauce ahead, then gently reheat them together right before serving without any loss of quality.
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