Teriyaki Meatball Bowls (Printable)

Juicy meatballs glazed in sweet teriyaki sauce, served over rice with cucumber and sesame seeds.

# Ingredient List:

→ 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)

# Directions:

01 - Prepare rice according to package directions, then keep warm until serving.
02 - Heat oven to 400°F and line a baking sheet with parchment paper.
03 - In a large bowl, mix ground meat, egg, breadcrumbs, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and pepper until just combined.
04 - Shape mixture into 20 to 24 small meatballs and place evenly on the prepared baking sheet.
05 - Bake meatballs 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, stirring until sugar dissolves.
07 - Add cornstarch slurry, cook for 1 to 2 minutes until sauce thickens and becomes glossy, then remove from heat.
08 - Toss baked meatballs in the teriyaki sauce until fully coated.
09 - Divide warm rice among four bowls; top each with sauced meatballs, sliced cucumber, toasted sesame seeds, and sliced spring onions.
10 - Serve immediately while warm.

# Expert Advice:

01 -
  • The meatballs are tender and juicy inside while the teriyaki glaze caramelizes just enough to catch the light.
  • From prep to table in under an hour, which means this works for both lazy Sundays and rushed Tuesday nights.
  • It feels restaurant-quality but uses ingredients most people already have hiding in their pantry.
02 -
  • Don't skip the cornstarch slurry—it's what separates a sauce that clings from one that pools at the bottom of the bowl.
  • Slightly undercooked meatballs will firm up in the oven and continue cooking as they sit in the warm sauce, so pull them out when they just look done, not when they feel hard.
  • Fresh cucumber slices are not optional; they're the cooling contrast that makes this dish feel complete instead of heavy.
03 -
  • Toast your sesame seeds in a dry pan for about two minutes before sprinkling—they'll be nuttier and more fragrant, and it's honestly worth the extra step.
  • Make extra sauce; it freezes beautifully and works on almost anything from roasted vegetables to grilled chicken.
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