Teriyaki Meatball Bowls (Printable)

Sweet-savory meatballs over rice with fresh cucumber and toasted sesame seeds for a satisfying dish.

# What You 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)

# Step-by-Step:

01 - Prepare the jasmine or sushi rice according to package directions. Keep warm.
02 - Set oven temperature to 400°F. Line a baking sheet with parchment paper.
03 - In a large bowl, mix ground meat, egg, panko breadcrumbs, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and black pepper until just incorporated.
04 - Shape mixture into 20 to 24 small meatballs and place on the prepared baking sheet.
05 - Bake for 15 to 18 minutes, or until golden and cooked through.
06 - While meatballs bake, combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar in a small saucepan. Heat over medium, stirring until sugar dissolves.
07 - Whisk in cornstarch slurry. Simmer 1 to 2 minutes until sauce thickens and becomes glossy. Remove from heat.
08 - Toss baked meatballs in teriyaki sauce until evenly coated.
09 - Distribute cooked rice into four bowls. Top with teriyaki meatballs, sliced cucumber, sesame seeds, and sliced spring onions.
10 - Serve immediately while warm for best flavor and texture.

# Expert Suggestions:

01 -
  • The meatballs stay impossibly juicy because of the ginger and sesame oil—they're tender in a way that surprises people.
  • It tastes like restaurant-quality Japanese food but comes together faster than ordering takeout.
  • You can prep everything while the rice cooks, making it genuinely weeknight-friendly.
02 -
  • Don't skip toasting your sesame seeds—two minutes in a dry pan transforms them from bland to nutty and makes the whole dish taste intentional.
  • The cornstarch slurry must be stirred in slowly while simmering, or you'll end up with lumpy sauce instead of glossy coating.
  • Overworking the meatball mixture makes them tough; gentle mixing for just 30 seconds is plenty to bind everything together.
03 -
  • A squeeze of fresh lime juice over each bowl right before eating adds brightness that makes people notice something special.
  • If your meatballs seem dry, add an extra tablespoon of sesame oil to the mixture—it's your insurance policy for tenderness.
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