Teriyaki Meatball Bowls (Printable)

Sweet-savory glazed meatballs over steamed rice, topped with cucumber and sesame for a balanced meal.

# 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)

# How to Make It:

01 - Prepare rice according to package directions. Keep warm.
02 - Preheat oven to 400°F. Line baking sheet with parchment paper.
03 - In a large mixing 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 to 24 small meatballs and place on prepared baking sheet.
05 - Bake meatballs for 15 to 18 minutes until cooked through and golden brown.
06 - In a saucepan, combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar. Simmer over medium heat, stirring until sugar dissolves.
07 - Add cornstarch slurry and simmer for 1 to 2 minutes until glaze thickens and becomes glossy. Remove from heat.
08 - Toss baked meatballs in teriyaki sauce until evenly coated.
09 - Divide cooked rice among four bowls. Top with glazed meatballs, sliced cucumber, toasted sesame seeds, and sliced spring onions.
10 - Serve immediately while warm.

# Expert Advice:

01 -
  • Juicy meatballs with a sticky-sweet glaze that tastes way more impressive than the 20 minutes of actual work it takes.
  • The whole thing comes together on one baking sheet and one stovetop, so cleanup feels manageable even on nights when you're tired.
  • It's naturally dairy-free and adapts beautifully to whatever protein or extra vegetables you have hiding in your fridge.
02 -
  • Don't overmix your meatball filling; it's tempting to keep stirring, but stop the second everything looks combined or they'll be tough and dense instead of tender.
  • The cornstarch slurry is the secret to a glossy, clinging sauce—whisk it with cold water first so it doesn't lump up when it hits the hot sauce.
  • Taste the sauce before you coat the meatballs; if it's too sweet, add a splash more vinegar; if it's too salty, stir in a tiny bit of water and reheat gently.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on—the warmth releases their nutty flavor and makes the whole bowl taste more alive.
  • If your sauce breaks or looks weird, strain it through a fine-mesh sieve and whisk in a beaten egg yolk over gentle heat—it'll smooth out and become silky.
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