Teriyaki Meatball Bowls (Printable Version)

Juicy meatballs coated in teriyaki sauce with steamed rice and fresh 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 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 Guide:

01 - Prepare rice according to package instructions. Keep warm until ready to serve.
02 - Set oven to 400°F and line a baking sheet with parchment paper.
03 - In a large bowl, mix ground meat, egg, panko, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and pepper until just blended.
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 until sugar dissolves.
07 - Stir in cornstarch slurry and cook for 1 to 2 minutes until sauce is thick and glossy. Remove from heat.
08 - Toss baked meatballs into teriyaki sauce until fully coated.
09 - Divide rice among four bowls. Top with glazed meatballs, cucumber slices, sesame seeds, and spring onions.
10 - Present immediately for optimal flavor and texture.

# Expert Tips:

01 -
  • The meatballs stay juicy inside while the glaze turns sticky and glossy, and you can make them ahead and reheat.
  • It comes together in under an hour, which means weeknight dinner that tastes like you fussed over it.
  • Crisp cucumber and fresh spring onions balance the richness perfectly, so it never feels heavy.
02 -
  • Don't skip the cornstarch slurry—it's what makes the sauce glossy and makes it actually stick to the meatballs instead of sliding off.
  • Mix the meatball mixture by hand and stop as soon as everything comes together; your hands can feel when it's done better than a spoon can.
  • If your meatballs seem loose or won't hold together, you may need an extra egg or a touch more breadcrumbs—but add gradually.
03 -
  • Shape your meatballs on parchment paper instead of directly on the sheet—they won't stick, and cleanup is instant.
  • Taste your sauce before serving; if it seems too sweet, add a splash of rice vinegar or water to balance it out.
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