Juicy Teriyaki Meatball Bowls (Print-Friendly)

Tender meatballs with a sweet teriyaki glaze, served over jasmine 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 tablespoon fresh ginger, grated
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)

# How To Make It:

01 - Prepare rice according to package instructions, then keep warm.
02 - Preheat oven to 400°F. 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 combined.
04 - Shape mixture into 20 to 24 small meatballs and place 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 small saucepan and simmer over medium heat, stirring until sugar dissolves.
07 - Whisk in cornstarch slurry and simmer for 1 to 2 minutes until sauce thickens and becomes glossy, then remove from heat.
08 - Toss baked meatballs in teriyaki sauce until evenly coated.
09 - Divide cooked rice among four bowls and top with glazed meatballs, sliced cucumber, toasted sesame seeds, and spring onion garnish.
10 - Serve immediately for best flavor and texture.

# Expert Advice:

01 -
  • They're baked, not fried, so you skip the mess and the guilt.
  • The teriyaki sauce comes together in minutes and makes everything shine.
  • You can prep the meatballs ahead and bake them when hunger strikes.
02 -
  • Don't overmix the meatball mixture or they'll turn out dense and heavy instead of tender and light.
  • The cornstarch slurry is what makes the difference between a thin, forgettable sauce and one that clings to every meatball like it's meant to be there.
03 -
  • Let your meatballs rest on the baking sheet for a minute after they come out of the oven before tossing them in sauce, so they don't fall apart.
  • If your sauce is too thin, mix a little more cornstarch with water and stir it in; if it's too thick, a splash of water brings it back to glossy perfection.
Return