Teriyaki Meatball Bowls

$7.89 recipe / $1.32 serving

I don’t know what it is with me and meatballs lately… but here we go again!

These are ridiculously easy and when you serve them over a bowl of hot jasmine rice, they’re pure heaven. The ingredient list might look long, but don’t let that scare you. They’re EASY. Many of the ingredients are just listed twice – once for the meatballs and then again for the glaze.

I used ground pork for this recipe but you could certainly use ground turkey or chicken instead. The bulk of the flavor comes in the potent teriyaki glaze that coats the meatballs. You can also make these into an appetizer by skewering them on a toothpick with a chunk of pineapple.

So, are y’all ready to party teriyaki meatball style? Lets get started!

Teriyaki Meatball Bowls

Teriyaki Meatball Bowls

4.9 from 15 reviews
teriyaki meatball bowls
 
Prep time
Cook time
Total time
 
Total Cost: $7.89
Cost Per Serving: $1.32
Serves: 6
Ingredients
MEATBALLS
  • 1 lb. ground pork $3.50
  • 1 large egg $0.23
  • ½ cup plain breadcrumbs $0.17
  • 1 clove garlic, minced $0.07
  • 2 inches fresh ginger $0.52
  • ½ tsp soy sauce $0.02
  • 2 whole green onions $0.25
  • 10-15 cranks freshly cracked black pepper $0.05
TERIYAKI GLAZE
  • ½ cup soy sauce $0.48
  • ½ cup brown sugar $0.12
  • ½ cup water $0.00
  • ½ Tbsp toasted sesame oil $0.28
  • 1 Tbsp rice vinegar $0.04
  • 2 inches fresh ginger $0.52
  • 2 Tbsp corn starch $0.12
  • 1 Tbsp sesame seeds $0.17
RICE BOWLS
  • 2½ cups dry jasmine rice $1.10
  • 3¾ cups water $0.00
  • 2 whole green onions $0.25
Instructions
  1. Preheat the oven to 400 degrees. Place the ground pork in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients really well until it is all evenly combined (clean hands work best).
  2. Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes).
  3. While the meatballs are in the oven, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam even after the heat is turned off, so don’t remove the lid.
  4. While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
  5. Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
  6. When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

 

teriyaki meatball bowls

Step By Step Photos

ground porkI used ground pork, which can be found in the meat department of most grocery stores. If you prefer something leaner, you can use ground turkey or chicken. If you use a leaner meat, you may want to make the teriyaki glaze before putting the meatballs in the oven so that you can brush some over top. This will help keep them moist as they bake. Just make sure to aliquot some off for brushing on the raw meat so that the whole batch of glaze doesn’t get contaminated with raw meat-ness.

meatball ingredientsPlace the ground pork in a large bowl and add the breadcrumbs, egg, soy sauce, freshly ground black pepper, minced garlic, sliced green onions, and peeled and grated ginger. I just use a vegetable peeler and cheese grater (small holes) to peel and grate the ginger. Oh, and go ahead and begin preheating the oven to 400 degrees.

mix meatballsMix everything up really really well. There’s really no way to mix it as well as just getting your hands in there and squishing it about. So, just go for it.

shape meatballsShape the meat mixture into balls, about 1 tablespoon each (or just slightly smaller than a ping-pong ball). Place the balls on a baking sheet covered with foil. I elevated mine on a two wire cooling racks in hopes that all of the fat would drip down as they baked. Not much dripped off, so the effort was kind of wasted. Bake in the preheated, 400 degree oven until they are golden brown. Depending on your oven, this will take about 35-40 minutes.

glaze and riceWhile the meatballs are cooking, begin making the rice according to the package directions. It should be ready right about when the meatballs are done. Also begin making the glaze. In a medium pot combine the soy sauce, water, brown sugar, sesame oil, and rice vinegar. Peel and grate the ginger into the pot.

dissolve then thickenHeat the mixture over low heat, while stirring, until the brown sugar is dissolved (just a few minutes). In a small bowl, dissolve the corn starch in just enough water to make it pourable. Pour the cornstarch slurry into the pot, increase the heat to medium high, stir and cook until thickened (a few more minutes). The mixture should begin to thicken as soon as it reaches a simmer.

sesame seedsOnce it’s thickened, turn off the heat and stir in the sesame seeds.

teriyaki glazeAnd now you have a beautifully thick teriyaki glaze that will rival anything you can buy in a bottle. …although if this part scares you, go ahead and buy a bottle of pre-made glaze :)

baked meatballsWhen the meatballs are golden brown in color, remove them from the oven. Since they’re not very large, you can be sure the insides are fully cooked after being in a 400 degree oven for over 30 minutes.

into the glazeTransfer the meatballs into the pot with the glaze…

glaze coated meatballsGive them a gentle stir to coat in the teriyaki glaze. The rice should be about done as well, so fluff it up with a fork.

teriyaki meatball bowlsBuild the bowls by placing a cup of jasmine rice in the bottom of a bowl, placing five meatballs on top, spooning a little of the extra sauce over top, and then sprinkling a few sliced green onions on top.

teriyaki meatball appetizersOr, you can serve them as an appetizer with some toothpicks and maybe even a chunk of pineapple with each one. YUM!

156 Comments

  1. Sophie says:

    This recipe was great! I made it for my fiance and I and he had 3 servings…and there is still plenty leftover to bring for lunch tomorrow.

    I love how the flavors of everything match up perfectly, it was very easy, and it came out perfectly without any additions or substitutions :-)

  2. Mimi says:

    This is fantastic! I made this last night and my husband was practically drooling when I put the meatballs in the teriyaki glaze. This has made its way into our regular dinner rotation. Thanks for the recipe!

  3. Donna says:

    I made these with ground turkey (hint: spray the aluminum foil to prevent sticking). I added a can of pineapple chunks (drained) to the sauce. This is a fantastic receipe. Absolutely loved it.

  4. Finally i did this, and so good. I loved. Look my version from your recipe =D http://cozinhalegal.com.br/receita/230/Almondegas_Teriyaki

  5. Angie says:

    Any idea how much ginger I’d use if it was pre-grated? I have a paste but don’t know how much to use. It says that 1TB paste = 1 TB fresh chopped ginger…..

  6. Monique says:

    I made these, and they were really great. I’m never buying teriyaki sauce again!

    However, question: I noticed that with the teriyaki sauce (and the sriracha glaze) that it doesn’t reheat well in the microwave. I just got this gluey mess. Ay ideas on how to reheat these sauces so they’re nice and smooth again?

    • I think you can whisk in more water once it’s warmed, but that requires that it be separate from the rest of the ingredients, so I don’t think that will work. Maybe if less cornstarch is used to begin with? I think I’d start experimenting with using less cornstarch.

  7. Kelsey says:

    Just made this and I can’t get enough of it! Substituted apple cider vinegar for the rice vinegar. Didn’t detract from the recipe as far as I can tell. Seriously, thank you for this recipe!

  8. Holly says:

    I made this tonight and it was a big hit! I did substitute half the soy sauce with pineapple juice (from the can of pineapple rings that I served with the meal) so it wouldn’t be quite as strong. It was perfect and the whole family really liked it. Steamed broccoli and pineapple rings were great with it! I’ve pinned a ton of your recipes to try and your blog is my new favorite! Thanks so much!

  9. I love this recipe just as it is but I have to tell you tonight I took my leftover meatballs n’ sauce, sliced them and put them on a soft white bun (the italian bakery at the end of our street sells them for 4 for a dollar!) with shredded carrot, sliced cucumbers, a handful of fresh cilantro, mayo and a good squirt of sriracha. It was amazing! Like a Bánh mì sandwich! It was sloppy and delicious – I might even double the recipe next time just so I can make more sandwiches!

  10. Samantha says:

    Great recipe! I actually forgot to cover the meatballs so they came out a bit dry, but still delicious. I actually had chinese sausage on hand so just to experiment, mixed it with beef. Turned out with so much flavor! Will definitely make this again

  11. I’m going to make these tonight. I don’t have any pork so I will make them with ground beef. That being the case, and suggestion how long to bake the meatballs for?

  12. Scott Byrns says:

    Very tasty. I used beef as I avoid pork and I think it lacked a bit of umami as a result but still turned out well. I fried the meatballs in coconut oil rather than baking; I think it only added to it. If you don’t enjoy salt like my self I would suggest using a low sodium soy sauce (I’ll be doing this next time).

    Thank you for the very tasty recipe!

  13. Jdoula says:

    Just made it – SO GOOD! I am wondering about the measurement on the ginger though. Any idea if it’s approximately a tbsp? Or tsp? Depending on where I break off my knob from, some 2″ long pieces are about 2″ thick where others are less than an inch thick so the amount can really vary. Mine came out excellent but very prevalent ginger taste.

    • It’s really flexible, so if you add a little more or less it doesn’t matter, so you don’t have to worry about the girth. Probably about 1 tablespoon grated, packed.

  14. RhinoSaurus says:

    I doubled the recipe and used the remainder to make teriyaki burgers. They turned out great! When I find pork on sale again I’ll make a huge batch and fill my freezer with both.

  15. oh wow these were easy. hardest thing was waiting for the meatballs to cook. i’m not a fan of ginger, so subbed a little mustard seed to give it some heat and it worked perfect. i used a rice cooker, and put some broccoli florets in the steamer top of the rice cooker, and it was all perfect. even picky boy child loved it! of course, hubs and i had to add a splash of sriracha to ours…. :D

  16. Aaron says:

    I made this tonight. it was awesome. can I just say that Jasmine rice is amazing with the meatballs. Pure Awesomeness!

  17. Just made these last night for my 3 children…..the comment?? “Mom! it tastes just like Panda Express!!” Now I don’t know about you folks, but I’ll take home-made to fast-food anyday! This was fabulous. I got off work at 5:45pm and was cleaning up the kitchen by 7pm. That’s not too shabby for such deliciousness! highly recommend this one.

  18. Robin Anderson says:

    Just made these and love them overall… Just a bit to salty for us. Going to do 3/1 ration with the soy and water next time.

  19. Rosemary says:

    I gave these a try and they turned out great. I like my meatballs a little on the juicy side so I did 30 minutes in the oven instead of 35, and I used panko in place of the bread crumbs. Definitely going to make again!

  20. Sara P says:

    This was a great recipe! I made it once as written, and tonight, I used the sauce on boneless pork ribs. Very versatile and delicious. Thank you for the recipe!

  21. Kerrigan says:

    This was such a great recipe! Just made them, and they were fabulous. I made my sauce a bit too strong by using too much ginger, but despite that they tasted great. I had never made any sauces like this before, and the way it thickened was so cool to watch!

  22. Andrea says:

    I’m making this recipe tonight.. One problem. I don’t like ginger :/ Is leaving that out going to ruin the recipe?

  23. Megan says:

    I made these following the recipe exactly using turkey for the meatballs, and while the teriyaki sauce was amazing at first, the meal overall felt very heavy and incredibly salty (despite using reduced sodium soy sauce). I’m not eliminating this from my recipes, but it definitely needs some tweaking for me to love it next time.

  24. Mandi says:

    Would using beef work? If it was already on hand?

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