Save The first time I made teriyaki meatballs, it was supposed to be a quick Tuesday dinner after a chaotic day at work. I had ground beef thawing and a bottle of soy sauce, so I just started mixing things together. My roommate walked in, smelled the ginger hitting the hot pan, and asked what takeout place I had ordered. When I told her I was cooking, she sat at the counter and watched me shape the meatballs, occasionally stealing a piece of cucumber meant for garnish. That night taught me that homemade teriyaki hits different than restaurant versions, and now it is my go-to when I want something comforting but still impressive enough for company.
Last summer, I made these meatball bowls for my friend who swore she hated teriyaki because it was always too sweet or too salty from takeout places. She took one bite, set her fork down, and asked what I did differently. The trick, I told her, is balancing the soy sauce with mirin and just enough honey to round out the sharp edges. She went home that night and texted me at midnight that she had already made them again. Now every time she comes over, these meatballs are the first thing she requests.
Ingredients
- 500 g (1.1 lb) ground beef or chicken: Ground beef gives you richer flavor while chicken stays lighter, but both absorb the teriyaki glaze beautifully
- 1 large egg: This binds the meatballs without making them dense, keeping them juicy after baking
- 40 g (1/2 cup) panko breadcrumbs: Pano creates a lighter texture than regular breadcrumbs and prevents the meatballs from becoming tough
- 2 cloves garlic, minced: Fresh garlic adds a punch that powdered garlic can not replicate, so mince it finely for even distribution
- 1 Tbsp fresh ginger, grated: The ginger provides a warm, spicy brightness that cuts through the sweet glaze
- 2 spring onions, finely chopped: These add mild onion flavor and a pop of color throughout the meatballs
- 2 Tbsp soy sauce: Soy sauce seasons the meat from within, creating depth beyond just the surface glaze
- 1 Tbsp sesame oil: Just enough sesame oil gives a nutty aroma that screams Asian inspired comfort food
- 1/2 tsp salt and 1/4 tsp ground black pepper: Basic seasoning that amplifies all the other flavors without overpowering
- 120 ml (1/2 cup) soy sauce: The backbone of the teriyaki sauce, providing that deep, savory umami we all crave
- 60 ml (1/4 cup) mirin: Mirin adds sweetness and a subtle gloss that sugar alone can not achieve
- 60 ml (1/4 cup) water: Water thins the sauce slightly so it coats the meatballs without becoming too thick or sticky
- 2 Tbsp brown sugar: Brown sugar contributes molasses notes that make the sauce taste restaurant quality
- 1 Tbsp honey: Honey helps the sauce cling to the meatballs and adds a floral sweetness
- 1 Tbsp rice vinegar: A splash of vinegar cuts through the sugar and balances the richness of the meat
- 2 tsp cornstarch mixed with 2 tsp water: This slurry transforms the thin sauce into a glossy, coating consistency
- 240 g (1 1/4 cups) uncooked jasmine or sushi rice: Short grain rice becomes slightly sticky, which is perfect for catching every drop of teriyaki sauce
- 1 medium cucumber, thinly sliced: Cool, crisp cucumber provides a refreshing contrast to the hot, glazed meatballs
- 2 Tbsp toasted sesame seeds: These add a nutty crunch and make the bowls look restaurant worthy
- 2 spring onions, sliced: Fresh spring onion garnish adds bite and color that brightens the whole bowl
Instructions
- Get your rice going first:
- Cook the rice according to package instructions, then set it aside and keep it warm. This step takes the longest, so starting here means everything else comes together smoothly without waiting.
- Heat the oven and prep your pan:
- Preheat oven to 200C (400F) and line a baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup so much easier after the sugary sauce caramelizes.
- Mix the meatball base:
- In a large bowl, combine ground meat, egg, breadcrumbs, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and pepper. Mix until just combined, being careful not to overwork the meat or the meatballs will become tough.
- Shape the meatballs:
- Shape the mixture into 20 to 24 small meatballs and arrange them on the prepared baking sheet. Keeping them roughly the same size ensures they cook evenly and finish at the same time.
- Bake until golden:
- Bake for 15 to 18 minutes, or until meatballs are cooked through and golden on the outside. The smell of ginger and garlic filling your kitchen will tell you when they are close to done.
- Start the teriyaki sauce:
- In a small saucepan, combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar. Bring to a simmer over medium heat, stirring until sugar dissolves completely.
- Thicken the sauce:
- Stir in the cornstarch slurry and simmer for 1 to 2 minutes until thickened and glossy. Remove from heat immediately so it does not become too thick to coat the meatballs.
- Glaze the meatballs:
- Toss the baked meatballs in the teriyaki sauce until well coated. Do this right before serving so the sauce stays glossy and does not get absorbed into the meatballs.
- Assemble the bowls:
- To assemble, divide cooked rice among four bowls. Top with meatballs, sliced cucumber, sesame seeds, and extra spring onions. Arranging everything in sections makes each bowl look inviting.
- Serve immediately:
- Serve immediately while the meatballs are still hot and the glaze is at its glossiest. The contrast between warm meatballs and cool cucumber is what makes these bowls so satisfying.
Save My partner requests these meatball bowls at least once a week now. He usually stands by the stove while I am making the sauce, dipping a spoon in to taste and suggesting I let it simmer 30 seconds longer for the perfect consistency. We have started doubling the recipe and taking leftovers to work because the reheated meatballs somehow taste even better the next day when the flavors have had more time to meld.
Choosing the Right Ground Meat
Ground beef with some fat content keeps these meatballs juicy, but ground chicken makes them lighter and still delicious if you prefer. Avoid extra lean beef because the meatballs can turn out dry without enough fat to keep them tender.
Making Teriyaki Sauce from Scratch
Homemade teriyaki sauce comes together in under ten minutes and tastes infinitely better than bottled versions. The key is balancing the salty soy sauce with sweet mirin and honey, then using just enough vinegar to cut through the sugar so it never becomes cloying.
Rice Options and Prep
Short grain white rice works best because it becomes slightly sticky, which helps it cling to the teriyaki sauce. Brown rice is a healthier option but needs more water and a longer cooking time, so plan accordingly if you go that route.
- Rinse your rice until the water runs clear to prevent it from becoming gummy
- Start the rice before anything else because it takes the longest
- Fluff the rice with a fork before serving so it is not compacted
Save These bowls have become one of those meals I can make without even thinking, the kind that feels like a hug on a plate and always leaves people asking when I will make them again.
Recipe Questions
- → How do I keep meatballs tender and juicy?
Incorporate panko breadcrumbs and an egg to bind the meat without making it dense. Avoid overmixing and bake until just cooked through to retain juiciness.
- → What can I use instead of soy sauce for a gluten-free version?
Tamari is an excellent gluten-free alternative to soy sauce, providing similar flavor depth without gluten.
- → How is the teriyaki sauce thickened to a glaze?
A slurry of cornstarch and water is stirred into the simmering sauce, thickening it to a glossy glaze that coats the meatballs evenly.
- → Can I substitute the ground meat with other options?
Yes, ground turkey or pork can be used to vary flavor and texture while maintaining the dish's essence.
- → What sides complement these bowls well?
Add steamed broccoli, edamame, or pickled ginger for color, texture, and extra nutrients that balance the savory meatballs.