Teriyaki Meatball Bowls (Printable)

Savory glazed meatballs paired with steamed rice and fresh cucumber for a vibrant, flavorful dish.

# 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 grated ginger
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)

# Step-by-Step Guide:

01 - Cook rice according to package instructions, then keep warm.
02 - Set oven to 400°F (200°C) 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 and mix until just incorporated.
04 - Shape mixture into 20–24 small meatballs and place evenly on prepared baking sheet.
05 - Bake for 15–18 minutes until meatballs are 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 cook for 1–2 minutes until sauce thickens and becomes glossy. Remove from heat.
08 - Toss baked meatballs in the prepared teriyaki sauce until evenly coated.
09 - Divide warmed rice into four bowls. Top with glazed meatballs, sliced cucumber, toasted sesame seeds, and garnished spring onions.
10 - Serve immediately for optimal flavor and texture.

# Expert Tips:

01 -
  • The meatballs stay juicy because of the panko and sesame oil combination—nobody wants dense, rubbery ones.
  • That teriyaki sauce is rich enough to feel indulgent but balanced with rice vinegar so it never gets cloying.
  • Everything comes together in under 45 minutes, which means weeknight dinner without the stress.
02 -
  • Don't overcrowd your baking sheet—meatballs need space or they steam instead of getting that golden exterior.
  • The cornstarch slurry is non-negotiable if you want that sauce to cling instead of slide off; whisk it into water first so you avoid lumps.
  • Timing matters here—assemble right after cooking so the rice is still warm and the cucumber hasn't started to wilt.
03 -
  • Cold meatball mixture is easier to handle—it holds together better and rolls more neatly without sticking to your hands.
  • If your sauce seems too thin after adding the cornstarch slurry, let it simmer for another 30 seconds; it continues to thicken slightly as it cools.
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