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 14 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!

150 Comments

  1. So going to make this sometime this week!:)
    Thanks!

  2. ohhhhh yes, this is happening this wknd! :)

  3. sarah says:

    def putting pork mince on the grocery list so I can make this

  4. Beth C. says:

    this is a must make for sure.

    Also, I had to share: I’ve been reading and coking from your site for about a year and a half, but I showed one of my new coworkers your raisin bread recipe and now your site has spread like wildfire! I’ve had at least 6 other folks in the office say they’ve started reading you and cooking your tasty treats. :)

  5. This looks DELICIOUS! Can’t wait to try it!

  6. Oooo. I think my kids would love these. Who can go wrong with meatballs?? This is my first time to your blog. Love the concept! Thanks for the delicious and affordable ideas!

  7. Would this be a good combo with your coconut rice? http://budgetbytes.blogspot.com/2011/12/coconut-rice-take-2-291-recipe-049.html

  8. Galatian – Yes! In fact, I almost made it with coconut rice but decided on plain jasmine rice instead :)

  9. wow..sounds scrumptiously tasty
    hopped in from FB..
    love your space..amazing presentation with inviting cliks..
    happy following you..;)
    check out mine sometime..
    Tasty Appetite

  10. SunnyD says:

    Delicious! We just made these for dinner, threw it in a white take-out box with steamed broccoli, and ate with chop sticks. Turned on Relaxing Orient (thanks to grooveshark.com) and had a Chinese take-out night. For $7.89!

  11. Anonymous says:

    I would like to adapt your (not) meatballs –omitting Italian components like parmesan cheese and parsley– and serve with this teriyaki sauce for our weekly vegetarian dinner. Do you think the flavors and textures would work?

  12. Hmm, my instincts say no but happy surprises have happened from stranger experiments! I say go for it because you never know!

  13. Anonymous says:

    I made this last night and it was a hit. My 4 kids ate it…need I say more. The only complaint from my husband was the sauce is a little too strong.

  14. That looks so good :) Im always looking for new ways to cook with ground turkey! Glad to be a new follower to your blog :)

  15. The Beau is TOTALLY obsessed with this dish now– it turned out delicious! I had the same curiosity about the (not) meatballs, myself, so I may just have to experiment one evening…

  16. Jasmin rice is my new favorite rice and the meatball looks yummy.

  17. Anonymous says:

    mmmmm. These were great!

  18. Ashley C says:

    I love this recipe! But how do you keep the cornstarch slurry from making a sludge puddle in the bottom of the skillet? please tell me what I’m doing wrong.

  19. Ashley – Keep heating the sauce. When it reaches a simmer, the starch granules will swell up and thicken the sauce. Until then it probably will just sit at the bottom :) Make sure to stir it as it heats up to a simmer, too!

  20. Anonymous says:

    So good. I will be using this again and the sauce will go great with any type of stir fry. Do you have a peanut sauce by any chance?

  21. janmaus says:

    Love meatballs!! My recipe is close to yours, although I usually use half beef and half pork–adding ground turkey for part of all of the recipe wouldn’t make a lot of difference. I also bake them to get rid of fat, and usually use a fairly neutral seasoning (the garlic, ginger, soy would qualify for mmost treatments) and make enough for at least 3 meals, freezing the excess cooked meatballs for another time. YUM!!

  22. Anonymous says:

    This was amazing! Glad I came across this on Pinterest! This only made me 20 meatballs, but they were sooo good!

  23. Anonymous says:

    I dont have cornstarch on hand would flour be an ok alternate?

  24. Normally, I wouldn’t go for something like this, but your pictures stopped me dead in my tracks. I am definitely going to try this!

  25. Anon – Flour will work to thicken it but it tends to give a “floury” taste to the sauce and it may be a little more difficult to dissolve and prevent lumps. Cornstarch is worth the purchase, plus it will stay good in your pantry for a very long time :)

  26. These look amazing – cant wait to make them! Do you have any tips or suggestios for freezing them? Thanks!

  27. 5spoons – I would roll them into balls, place them on a baking sheet and then freeze them for an hour or two. Then, transfer them to a freezer bag and they should keep from sticking to each other. Since they’re kind of small, they should thaw out pretty fast in a hot oven. So you can probably just transfer them straight from the freezer to the oven and only have to increase the bake time by 10 minutes or so!

  28. Chelle S. says:

    Thanks for the great dinner idea. After tasting, my hubby and I decided on a couple of changes for next time. For the meatballs, adding in some rooster sauce and swapping the breadcrumbs for a roulade of milk and white bread, ensuring that I don’t dry out the meatballs. For the sauce, swapping the water for pineapple juice and cutting the brown sugar back to a 1/4 cup. I’ll let you know how it turns out next time!

  29. Jeanette M. says:

    I just made this yesterday and it was sooo delicious! Simple, fast, and scrumptous, which are all A++ attributes for any meal. Next time I’m going to cut back on the sugar in the sauce a bit and make a bit more volume wise (I like a lot of sauce on my rice!).

    Thanks for the delicious recipe!

  30. Dana says:

    Love this! I had all the ingredients on hand except the pork, so it was a VERY cheap trip to the store. I had leftover coconut rice and it was fabulous with them. The sauce seemed a little too strong and overwhelming to me. I’m not sure how I could make it tamer for next time, but I will definitely be making these again!

  31. Hey Beth :)
    I tried this tonight with a couple alterations and it turned out great! The sauce is really similar to another sauce I make, so my boyfriend was really happy about it.
    I cooked the balls at 350 for a slightly shorter period of time, and instead of using sesame oil and rice vinegar, I used a tiny bit of white vinegar with mirin (no sesame oil or rice vinegar on hand). It was really delicious!

  32. Any chance there’s a good vegetarian alternative to these meatballs….. looks so yummy I’m tempted to break veg for them haha.

  33. Aileen – I’m not very familiar with vegetarian meat substitutes, but I’m sure there is a ground meat replacement product that you could use! If you try it, let us know how it works! :)

  34. these were delicious! Thanks! :)

  35. Anonymous says:

    beth, did you use rice vinegar or seasoned rice vinegar?…my sauce was so pretty but tasted off…also if i were to attmpt again i wont use turkey – blech! the balls stuck to my foil and nearly burned…full fat pork all the way!

  36. I used just regular rice vinegar. I’m finding that people are getting varied results for my Asian sauces and I suspect that it’s due to variations in brand (soy sauce and vinegar brands). All I can suggest is to taste and adjust :P

  37. I feel like meatballs are always on my short list — asian style are my favorite, hadn’t thought of this combo! Thanks!

  38. Anonymous says:

    I am the most recent Anon poster and I did adjust as suggested by acutally adding a tad more rice vinegar to the leftovers which tasted great. Made for some delicious smelling lunches this week…co-worker envy – i Loved it! And that Jasmine rice just gets better with the adjusted sauce. Next time I wiill use pork, though. THANKS BETH!

  39. Hello

    I’m a uni student and I don’t have an oven. Also I don’t eat pork. Would there be a way to do this with beef or chicken, and using pots and pans?

  40. Anonymous says:

    I made these with turkey and they turned out great- to the poster above that had trouble, I spread sesame oil on the foil before I put them on it, and I didn’t have any burn or sticking problems. I also discovered halfway through that I was out of corn starch, so I used flour- it tasted fine, you just have to simmer it longer. The whole family liked this one- my two-year-old ate two whole meatballs!

    -Maia

  41. Ishak – You could definitely do this with beef or chicken, just substitute the same amount for the pork. If you want to cook them on the stove top, just add some oil to a skillet and saute the meatballs until they are cooked through, rolling them around in the pan as they cook.

  42. Maria says:

    I made these last night, the whole family loved them! Thanks for the great recipe! I just threw them on some leftover homemade chicken fried rice.

  43. These are AWESOME!!!!! I made them tonight for Valentine’s Day and my husband loved them! He said, “These are restaurant quality.” I used ground turkey instead of the pork. I will probably cut down the baking time a bit next time with the turkey. They were on the verge of being dry because I didn’t consider the lower fat content. But they were still GREAT!!! I didn’t have trouble with them sticking to the foil – just sprayed with cooking spray before putting the meatballs on the foil.

  44. Kate says:

    I’m eating a bowl of these as I type this – oh my gossshhhhh, they are the best meatballs I’ve ever eaten. I’d pay a lot of money for these in a restaurant! The sauce is amazing, though I may reduce the brown sugar by a tiny bit next time. Also, I used 99% fat free turkey and didn’t reduce the baking time :( but they turned out just fine. I brushed a little sauce on them before baking and they developed an awesome crispy exterior. Beth, you’re the BEST!

  45. These were delicious! I made them tonight and my very picky almost 3 year old ate SEVEN!!! Thank you so much for the recipe! I shared a link back to your site on my blog!

  46. Anonymous says:

    Made these last weekend and paired them with Coconut Jasmine Rice…. the combo was FANTASTIC! Tried to keep the serving small, but then had to go back for “seconds”!!! My pork meatballs stuck to the foil a little bit but the browned area of the meatball was so flavorful! Excellent recipe!

  47. Made these last night and they were a HIT!!

  48. deirdre says:

    I’ve been following Budget Bytes for a while, and have tried a few recipes so far. I have to say, though, that this is our new favorite meal. I double the recipe, jar the sauce and freeze the meat balls, and we have our favorite meal when we’re too tired to think about cooking. Thank you!

  49. This is going on Pinterest!

  50. Caitlin says:

    Has anyone made these in a crockpot? I’m wondering if I would have to change anything, or just put them in there on “keep warm” after I cook everything?

  51. Aileen says:

    I did a little googling for my fellow vegetarians, and I’m going to try this recipe with LightLife’s Gimme Lean ground beef style soy product. Apparently it holds together well specifically to make meatballs! I love MorningStar’s soy ground beef crumbles, but it doesn’t hold together so it’s better suited for sauces and chilis.

  52. Aileen says:

    It worked!! I made this into a VEGGIE-friendly recipe using LightLife’s Gimme Lean ground sausage style soy product (I couldn’t find the ground beef style in my local grocery store but the ground sausage worked great). I took the “meat”balls out of the oven at 25 minutes and they were slightly crunchy on the outside, moist in the middle. Popped them in the teriyaki sauce and they taste great! So so happy I was able to make this into a veggie recipe, I’ve missed teriyaki meatballs in the 3 years I’ve been veg!

  53. I make these with MATCH meat(faux ground pork flavor)and they turn out spectaular every time. They don’t need to baked as long if you do bake them, but I prefer to fry them in a lightly oiled skillet because MATCH meat has no fat in it.

  54. Anonymous says:

    It would be awesome if you had Nutritional Value with these recipes….I know, I know…I am asking for too much…but it would rock!

  55. This dish was amazingly delicious! Made this for dinner tonight and it was gone in a flash. Thanks for sharing!

  56. Anonymous says:

    Thanks for the inspiration – I made a version with edamame in the rice and I think it took it to the next level!

  57. Anonymous says:

    Trying this tonight.
    FYI, the text directions don’t say when to add the sesame seeds, while the pics say after sauce thickening.

  58. Fixed! Thanks for letting me know! :)

  59. Made these tonight and they were AMAZING! We loved the sauce, I want to put it on everything now. I forgot to put the meatballs on a rack in the oven, so they stuck to the foil a little, but it also gave them a little caramelization on the bottom that was tasty.

  60. Just made these w/ ground turkey and baked at 350 for 35 minutes – amazing!! Never buying bottled teriyaki sauce again

  61. Anonymous says:

    Hi Beth, I love your blog and all your recipes!! If you don’t mind, I have a quick question. I would love to make this tomorrow for my boyfriend and I, but I live about an hour away from the nearest city market and I only have ground beef in my freezer, in fact, I have 2 packs of ground beef in my freezer lol so I have to use them up. And by the look of this recipe, I can’t wait till I have to go to the store again to get ground pork, so my question is, can I use ground beef instead and still have a delicious meal with this recipe and also can I substitute vegetable oil for the sesame oil since I don’t have that either..? or would it affect the taste of the teriyaki sauce somehow..?

  62. Anonymous says:

    And also can I use apple cider vinegar instead of rice vinegar? Unfortunately that’s all I have in my pantry, but I don’t want to attempt to make this recipe if my substitution would affect the taste and flavor of the teriyaki sauce in a different way..

  63. Anon – Beef would probably still taste very good. I wouldn’t substitute vegetable oil for the sesame oil. The sesame oil is added only for the flavor, which is very unique and strong (toasted sesame oil). Vegetable oil has next to no flavor. You could make this without the sesame oil, but you wouldn’t need to add vegetable oil in its place. As for the cider vinegar, it tastes quite different than rice vinegar. It might actually taste good in the teriyaki sauce, though. It will probably add more zing. I say give it a shot :)

  64. Anonymous says:

    Thank you so much for the quickest feedback ever! And for the advice and tips, In my opinion, you’re awesome!

  65. Tried these last night and wow – these aren’t merely good, they are AMAZING. My husband is in love, and has already asked for me to go to the butcher’s this weekend and grab 5lb of the ground pork to make a huge freezer batch. He’s already day-dreaming of using the mix for burgers on the grill, and I’m wondering how they would do if threaded onto lemongrass and broiled. So very tasty! I made a few changes, used crushed Rice Chex in place of the bread crumbs (dratted celiac) and upped the garlic & ginger but beyond that? Simply wonderful. This will be a definite repeater in the rotation. Thaks!

  66. Anonymous says:

    these are soooo freakin good! had to improvise with molasses and white sugar when I realized I was almost out of brown sugar. Added some Siracha to the teriyaki sauce to make it extra special. So good!! Made a double batch and my hubby will be forever grateful. Thank you so much for such a great blog with great, budget friendly recipes! You make eating at home so much more enjoyable :)

  67. I made these last night but with Ground Turkey, talk about yummy but be careful with the soy sauce. The brand I have is the one my husband’s mom gave to me (they are from Hong Kong) and I did not remember until almost the last minute that it’s more potent so I had to cut the amount in half and add 1/4 cup water. I kept tasting and tasting to be sure it was not overly salty. They were yummy. I made a Teriyaki Meatball sandwich for lunch the next day with just some mixed greens and tomato slices.

  68. Anonymous says:

    These were fabulous! Although with my desired size of meatball the recipe only yield 20 meatballs – and even being larger they were still done at 28 minutes. So my advice would be to check the meatballs for doneness before the 30 minute mark! Teriaki glaze was easy and so yummy!

  69. Made these tonight with beef instead of pork cause that’s what I had. I thought they were a bit over cooked at 35 minutes, but mine might have been smaller. I also used shallots instead of green onions since I had those in house. Very good, but a little aggressive on the ginger in the sauce for our tastes. We like spice, but not quite that much ginger.

  70. I have now made these twice – once with ground chicken and once with ground pork. Both versions were excellent, but the chicken ones were a tad dry. The next time I make these I will try a pork/chicken combo, which I predict will be great. Even with just using only pork, very little fat came out, and they did not taste greasy at all. The only change I made was that I lightly sauteed the onions/garlic/ginger (personal preference as I find doing this takes the edge off), and I added one piece of bread soaked in milk (this is what I do with all meatballs, as I was taught to do this by my mom). Excellent recipe and can’t wait to make a big batch to freeze!

  71. Ok, I just made these with a 50/50 mix of lean ground chicken and lean ground pork. Together, these meats are the perfect combo for these meatballs. Not greasy or heavy at all…just delicious. As I mentioned in a previous review, the only thing I changed up was that I sauteed the onion/garlic/ginger mix before adding it to the meat mixture…just a personal preference. Thanks Beth for an awesome recipe, and a nice twist on the traditional meatball.

  72. Just made these…SO GOOD!! Will definitely be in the regular meal rotation.

  73. This came out brilliant when I made it :)

  74. Anonymous says:

    g’day

    made these for the family the other night, but instead of meatballs used 1kg(2 lbs)of skinnless chicken breast i filleted and then sliced into about 1/2″x1″ stips, cooked in an electric frypan with the garlic, soy and ginger that would of gone into the meatballs. Turned out perfect and the family of 10 ate every drop (doubled the sauce too)

    Thanks for your blog, gonna try and make a big batch of all your freezer meals for when im being lazy :)

  75. I made these for the first time tonight and they were awesome. I’m a former vegetarian and therefore don’t have much experience cooking meat. These were easy to make and came out perfectly! A+

  76. VERY yummy! I was very surprised at myself for being able to make teriyaki sauce from scratch and not scorching it. thank you for the wonderful step-by-steps. my meatballs burned a bit, but I’ll know for next time! :D

  77. Made these with ground turkey tonight and they turned out great! I had some leftover crushed pineapple that I wanted to use up so I added that to the meatballs. I baked on a silicone mat and had no problems with sticking! Thanks for all the wonderful recipes, you rock!

  78. Anonymous says:

    Hi Beth,
    I made these Teryaki meatballs yesterday for our dinner. At first I thought they are overly sweet but kids and hubby love them! THANKS!
    Elena

  79. I made these and overall it was really great, however I think 40 min @ 400F is too long. I sized mine to get the same yield as you and mine were VERY dry. Pork doesn’t need to be killed, it’s already dead! I’d probably try a little closer to 30min next time, or just monitor the internal temperature.

  80. Oh my gosh. These were AWESOME!!! I used half ground turkey, have lentils and they were delicious and hush-puppyish. So great. I love this site!

  81. Can’t wait to make these for the freezer! But I have a question, do you bake the meatballs, then add the sauce, then freeze? Or do you freeze them raw with the sauce on the side? Thanks!

  82. I like to just build the bowls as if I’m going to eat them (rice, sauce, and all) and then freeze them. You could freeze the uncooked meatballs and then take them straight from the freezer to the oven. If you bake them and then freeze them without the sauce, I would reheat them in the pot of sauce so they don’t dry out. In other words, you can do it any old which way :)

  83. These are AWESOME!!! As is your site!!!

  84. Anonymous says:

    Just made these and they were awesome! Thanks!!

  85. Anonymous says:

    Okay so this makes it the 4th time I’ve made these, I had to break down and finally print out the recipe to add to my favorites folder. I make this with turkey instead and it still comes out good. My family is in love with them.

  86. Gday I know about making and freezing the rice separate…Can these meatballs be frozen? Thank you!

  87. Yep, they can be frozen. I actually freeze them with the rice and everything in the bowl and then just pop them in the microwave when I’m ready to eat.

  88. Anonymous says:

    I used meatballs I got from Costco so it was super fast too! Yummy…the boys loved it!

  89. FANTASTIC as can be!
    LOVED this recipe!
    SO simple, easy to do,
    So economical, and your step by step photos
    enticed me to do! Thank you!

  90. great recipe. i stumbled onto your blog from pinterest, and so glad i did. i am new to cooking, so your step by step photos are the best thing in the world. i used dark brown sugar for this. would there have been a difference if i used light brown sugar? my sauce turned out darker than your pictures show.

  91. Lyn – Dark vs. light brown sugar won’t make a major difference with this recipe :) Color in pictures can sometimes be deceiving, so it might not actually be that different.

  92. Thanks Beth. In general, what is the rule of thumb of when to use dark brown sugar versus light brown sugar?

  93. Lyn – There’s no real rule of thumb, it’s just about flavor. Dark brown sugar has more molasses in it than light brown sugar, which will give more flavor and moisture. In a recipe like cookies that includes a lot of brown sugar, it will make more of a difference than in something like this that only uses a little. In a pinch you could probably use them interchangeably in any recipe.

  94. PrettyBrownSugar says:

    I used ground turkey and they were excellent. I got about 25 meatballs out of the 1lb of meat. I’ll have to double the recipe next time, so I’ll have some to freeze. I combined this with the Tahini Kale Salad–yes, it’s a weird combination, but I liked it.

  95. Amber S. says:

    This was dynamite! I added a clove of garlic and a couple shakes of red pepper flakes to the sauce. Sooo good!

  96. These were really good. I used 19oz of turkey (1 package) and it made 30 meatballs. My only complaint was they were a little dry because I missed the part about putting the glaze on ahead of time versus after cooking, and I left the green onions out because BF doesn’t like them. Next time though, I’d probably add some grated carrot to increase the moisture. The glaze is RIDICULOUSLY good, and I even scraped the leftovers of it out of the pot to freeze and use later on chicken breast for a quick dinner. Oh, I also mixed in 1/2 cup steamed broccoli for each serving, to cut down on the rice (I’m a calorie counter so I only used 1/2 cup of rice per serving instead of a whole cup).

  97. Just made these for dinner tonight – AMAZING!!!! Thanks for sharing the recipe :)

  98. Amanda Wrege says:

    Out of this world!! The husband told me it was restaurant quality dinner! I got a high-five!! :)

  99. Anonymous says:

    Wow!!!! These were amazing! Filling for sure, sweet, salty and tender! My 4 year old loved them and he always complains about dinner. Keep the recipes coming. Thank you.

  100. Curious, as I have never used ginger before… would it make a big difference taste wise if I went without, or should I buckle down and go find some from the store? I don’t want to throw the taste off

  101. Mom on a Mission – You should definitely break down and buy some. It’s what gives the meatballs their amazing flavor. You can just break off a small knob (no need to buy a lot) and it’s usually fairly inexpensive. :)

  102. Katelyn says:

    I made these last week and they were INSANE. So tasty! A couple of notes: I made my meatballs with a 1T ice cream scooper and got a yield of 37 which cooked in my oven in 20 minutes. I don’t know if my oven is hotter than yours in general but my meats always seem to cook faster than you list. I also left out the sesame seeds (too spendy at my market) and served over quinoa which I seasoned with some soy and extra scallions. Thanks for the delicious recipe; it’s going into our regular rotation!

  103. Amanda Wrege says:

    Just wanted to add… made these again, and the leftover meatballs… I had 4, I just threw in a pan with some frozen stir fry veggies for lunch today. There was just enough sauce left to flavor my whole bowl. So great!

  104. I made these last night and they were great. I used about 12 ounces of 93% lean ground turkey and added a small zucchini that I grated. Turned out moist and delicious, though I found they only needed about 25 minutes in the oven. They stuck to the foil a bit, so next time I’ll spray it first. I also subbed brown rice for the jasmine. Great recipe!

  105. Ohhhh…we just had these for dinner, and they were so good! I got 24 meatballs out of 2 chicken breasts that I ground. Like previous posters, I found that these cooked faster than the time you listed, and I ended up making a couple of subs for things that I’d used up; but my husband told me that I could make them again. That’s always a good sign!

  106. Anonymous says:

    Okay so I just made this with beef because walmart didn’t have ground pork and I didn’t see that I could use ground chicken or turkey I also used store bought teriyaki sauce because I already had it in my fridge and I’m moving out of state and trying to use everything I already have they where super yummy. Can’t wait to try with ground pork and your teriyaki sauce.

  107. I loved loved loved the chicken yakisoba, and tried this tonight. It just wasn’t my favorite.

  108. I loved loved loved loved the chicken yakisoba, so I tried this one tonight…and it just wasn’t my favorite. Onwards!

  109. I thought these were great. My gran thought that the sauce tasted “sour” Do you think it was the soy, vinegar or both that evoked this reaction?

  110. Vivzilla – it was probably the vinegar. He might just be extra sensitive to sour flavors. So, if you do happen to try it again, just try adding less vinegar :)

  111. Katie says:

    This was sooo good and easy!!

  112. I can’t find sesame oil at any of the stores in my small town. Anything I might be able to use instead?

  113. Nicole – Toasted sesame oil is very unique in flavor and I can’t think of anything similar that you could substitute with. That being said, I’m sure this would still be fantastic without it. I say give it a shot even without the sesame oil :)

  114. Anonymous says:

    I am quite excited to try these! Just a question: To freeze them, do you bake them & complete the dish or do you freeze them before baking them? I work super long hours, so I love to have premade meals. Thanks! ~Annelise

  115. Anonymous – I bake and complete the bowls and then freeze them :) I like to freeze them in those small blue top resealable plastic containers (like Ziploc or Glad).

  116. Anonymous says:

    This will be my second time making this…. I’m sure it’ll be as delicious as the first time!!

  117. Anonymous says:

    The sauce was really good. I just used the meatballs that i had on hand and they were fine. I’m sure the meatballs in the recipe will be even better. Next time!

  118. Jahyeon says:

    I had some turkey meatballs in my freezer that i needed to use up so i used the terriyaki glaze and it was delicious! I added a squeeze of siracha to it for an extra kick! So good!

  119. Annie says:

    So good as they are here… just made the glaze with lemon zest and it added this awesome sweet note that enhanced the ginger even more and it’s really tasty! Love this recipe :D

  120. Bethany says:

    I have made these several times. I substitute frozen meatless crumbles for the pork. I’m sure it tastes different, but my kids (and husband) love the results. It’s so nice to make one meal that everyone will eat without whining.

  121. Stephanie says:

    Beth, the picture for this recipe has been enticing me for months, so I finally went for it. my only regret is that I didn’t do so sooner!

    I paired it with your coconut rice, using basmati, and that was tasty enough even without the meatballs!

    I followed words of caution from earlier commenters and can only recommend that others do the same – be very cautious with your soy sauce, since the brand can seriously affect your saltiness; lower your cook time if you use ground turkey ( and covering them in sauce will help keep them moist); adding pineapple is a delicious idea.

    :)

  122. I make these at least once a month because my family absolutely loves them. I’ve made it exactly like the recipe and played around with adding pineapple. It’s always so good.
    This is hands down my favourite recipe on this site.

  123. Erin says:

    These were delicious. I followed the recipe exactly and 40 minutes in the oven lead to very overcooked meatballs. Next time I will cook less and use turkey because the ground pork I got was a little too rich for me. The boyfriend kept commenting about how the sauce tasted like it came out of a restaurant :P
    Thanks again, Beth! You are my favorite blog in the history of the internet!

  124. Ahhhh, my meatballs turned out so dry. I guess my oven was too hot. Keep a close eye on the meatballs. 25 min at 400 was too long. I was really disappointed.

    • I think I’m going to have to test this recipe again and adjust the cooking time/temp… it’s an excellent excuse to make them again :)

  125. Andrea says:

    Just made this for my boyfriend and I and we loved it! Thought everything was balanced and well flavored. Felt like there were too many green onions in the initial meatballs though as there’s more to come as a garnish so I took some out. Added cilantro along with the green onions at the end to give it a little fresh bite :)

  126. Mandi says:

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

  127. 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.

  128. Andrea says:

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

  129. 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!

  130. 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!

  131. 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!

  132. 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.

  133. 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.

  134. Aaron says:

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

  135. 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

  136. 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.

  137. 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.

  138. 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!

  139. 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?

  140. 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

  141. 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!

  142. 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!

  143. 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!

  144. 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.

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