Save to Pinterest There's something about the smell of ginger and garlic hitting a hot pan that instantly makes you feel like you're cooking something worthwhile. I stumbled onto these teriyaki meatballs by accident one weeknight when I had ground beef, a bottle of soy sauce, and absolutely no plan. What came out of the oven was glossy, caramelized, and so good that my family asked me to make them again the next day. Now they're my go-to when I want something that feels more impressive than it actually is.
I made these for a small dinner party and watched people go back for thirds without saying a word, just nodding with their mouths full. The rice soaked up all that glossy sauce, the cool cucumber slices cut through the richness, and suddenly everyone was asking for the recipe. That's when I knew this wasn't just a weeknight dinner anymore.
Ingredients
- Ground beef or chicken (500 g): The backbone of these meatballs; I've used both and honestly prefer beef for its richness, but chicken works beautifully if you want something lighter.
- Egg (1 large): The binder that holds everything together without making the meatballs dense or rubbery.
- Panko breadcrumbs (40 g): These stay crispier than regular breadcrumbs and keep the texture light inside.
- Garlic and ginger (2 cloves and 1 Tbsp): Fresh is non-negotiable here; they're what give these meatballs their personality.
- Spring onions (2, finely chopped for mixture): They add a gentle onion flavor that doesn't overpower the meat.
- Soy sauce (2 Tbsp for meatballs): This seasons the meat itself, not just the sauce.
- Sesame oil (1 Tbsp): Just enough to add that nutty, toasty note that makes people wonder what your secret is.
- Soy sauce (120 ml for sauce): The savory foundation of your glaze.
- Mirin (60 ml): This brings sweetness and a silky texture; don't skip it for corn syrup.
- Brown sugar and honey (2 Tbsp and 1 Tbsp): They layer sweetness and help the sauce caramelize beautifully.
- Rice vinegar (1 Tbsp): A splash of brightness that keeps the sauce from being one-note sweet.
- Cornstarch slurry (2 tsp each): This is what transforms thin sauce into something glossy that clings to every meatball.
- Jasmine or sushi rice (240 g uncooked): Jasmine rice is fragrant and slightly sweet, perfect for soaking up sauce.
- Cucumber (1 medium): Slice it thin and use it as a cooling counterpoint to the sweet-savory heat.
- Toasted sesame seeds (2 Tbsp) and spring onions (2, sliced): These garnishes add texture and a fresh finish.
Instructions
- Start your rice first:
- Get your rice going before anything else so it's ready when you need it. If you're using a rice cooker, just set it and forget it; if you're using a pot, keep the heat steady and listen for that little hissing sound that tells you the water's almost gone.
- Prep your workspace:
- Line a baking sheet with parchment paper and preheat your oven to 200°C (400°F). Having everything ready means you can work quickly once you start mixing.
- Mix the meatball mixture:
- Combine the ground meat, egg, breadcrumbs, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and pepper in a large bowl. The key here is to mix just until everything comes together; overmixing makes them dense and tough.
- Shape and arrange:
- Wet your hands slightly so the mixture doesn't stick, then gently roll 20–24 meatballs and place them on the prepared baking sheet. They should have a little space between them so they bake evenly.
- Bake until golden:
- Slide them into the oven for 15–18 minutes until they're cooked through and their tops are golden brown. You'll know they're done when a knife inserted into the center meets no resistance.
- Build your sauce while they cook:
- In a small saucepan, combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar. Bring everything to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves and the sauce takes on a rich, caramel-like color.
- Thicken the sauce:
- Stir the cornstarch slurry and pour it into the simmering sauce, stirring constantly for about 1–2 minutes until it thickens and turns glossy. It should coat the back of a spoon and slowly drip off.
- Coat the meatballs:
- Once the meatballs come out of the oven, toss them gently in the warm teriyaki sauce until every one is coated in that glossy, caramelized glaze.
- Assemble your bowls:
- Divide the warm rice among four bowls, top with meatballs, scatter cucumber slices across the top, and finish with sesame seeds and fresh spring onions.
Save to Pinterest I remember serving these to my daughter's friend who said she didn't usually like meatballs, but then quietly ate five of them and asked if we had any extra rice. That's when I realized these aren't fancy or complicated, but they hit a note that makes people happy.
Why This Dish Works
The beauty of teriyaki meatball bowls is how they balance flavors: salty and sweet, rich and fresh, soft and crisp. The baked meatballs stay juicy without needing to be fried, the sauce does all the heavy lifting on flavor, and the cucumber gives you a moment to breathe. It's comfort food that doesn't feel heavy, which is exactly what makes it so satisfying.
Make It Your Own
These meatballs are a blank canvas for what you have on hand or what you're craving. Swap ground turkey or pork in without changing anything else. Pile on steamed broccoli or edamame if you want more vegetables, or add pickled ginger if you like a sharper edge to the dish. The base is forgiving, and that's what makes it so useful.
Storage and Timing
You can shape the meatballs up to a day ahead and keep them covered in the fridge, then bake them whenever you're ready. Leftovers reheat beautifully in a low oven or even at room temperature if you're eating them cold the next day. The sauce keeps for a few days in a sealed container, so you could make a double batch and use it on chicken or vegetables later.
- For a gluten-free version, use tamari instead of regular soy sauce and reach for gluten-free breadcrumbs.
- If you like things spicier, add a pinch of cayenne or a drizzle of sriracha to the sauce.
- These pair beautifully with a simple side salad or steamed bok choy.
Save to Pinterest These bowls have become my answer to the 6 p.m. question of what's for dinner, because they're quick enough for a weeknight but good enough to serve when people come over. Once you make them once, you'll find yourself reaching for them again and again.
Recipe Questions & Answers
- → Can I use turkey instead of beef for the meatballs?
Yes, ground turkey can be substituted for beef or chicken to create a leaner variation without compromising flavor.
- → How do I make the teriyaki sauce glossy and thick?
Adding a cornstarch slurry (cornstarch mixed with water) to the simmering sauce helps thicken it and creates a shiny glaze perfect for coating the meatballs.
- → What type of rice works best for this dish?
Jasmine or sushi rice are ideal as they provide a soft, slightly sticky texture that complements the savory meatballs and sauce.
- → Are there gluten-free alternatives for the sauce and breadcrumbs?
Yes, use tamari instead of soy sauce and gluten-free breadcrumbs to keep the dish gluten-free while maintaining its rich flavors.
- → How can I add more vegetables to the bowls?
Steamed broccoli, edamame, or pickled ginger are excellent additions that bring extra nutrition and flavor to the dish.
- → What is the best cooking method for the meatballs?
Baking the meatballs at 200°C (400°F) ensures even cooking and a golden exterior without excess oil.