Teriyaki Meatball Bowls (Printable)

Tender meatballs glazed in teriyaki sauce, layered on jasmine rice with fresh cucumber and sesame seeds.

# What You 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)

# Directions:

01 - Prepare rice according to package instructions and keep warm.
02 - Heat oven to 400°F 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 gently until just incorporated.
04 - Shape mixture into 20 to 24 small meatballs and place evenly on 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 saucepan. Simmer over medium heat, stirring until sugar dissolves.
07 - Add cornstarch slurry, continue to simmer for 1 to 2 minutes until glossy and thickened, then remove from heat.
08 - Toss baked meatballs in teriyaki sauce until evenly coated.
09 - Divide cooked rice into four bowls. Top with glazed meatballs, sliced cucumber, toasted sesame seeds, and additional sliced spring onions.
10 - Serve immediately for best flavor and texture.

# Expert Suggestions:

01 -
  • The meatballs stay incredibly juicy because you're not overthinking the mix—just combine and shape, let the oven do the work.
  • That teriyaki glaze is pure magic: sticky, balanced, and the kind of thing you'll find yourself licking off your fingers between bites.
  • It comes together in 45 minutes flat, perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
02 -
  • Don't skip mixing the meat by hand—it's the only way to feel when it's perfectly combined without being overworked, which is the difference between tender meatballs and rubbery ones.
  • The cornstarch slurry is essential; without it, your sauce stays thin and slides off the meatballs, but a little goes a long way—add it gradually and you'll get glossy perfection.
  • Room-temperature ingredients mix more evenly than cold ones straight from the fridge, so take your egg and meat out 10 minutes before you start if you have the time.
03 -
  • Use a ice cream scoop to portion your meatballs uniformly—they cook evenly and you spend zero time rolling by hand.
  • Don't crowd the baking sheet; give each meatball breathing room so they caramelize instead of steaming, which is how you get that golden, slightly crispy exterior.
  • If you're making this gluten-free, tamari replaces soy sauce perfectly and tastes almost identical, while rice flour or cornstarch mixed with almond flour makes excellent breadcrumb substitutes.
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