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

4.8 from 28 reviews
teriyaki meatball bowls
Prep time
Cook time
Total time
Total Cost: $7.89
Cost Per Serving: $1.32
Serves: 6
  • 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
  • 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
  • 2½ cups dry jasmine rice $1.10
  • 3¾ cups water $0.00
  • 2 whole green onions $0.25
  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!


  1. Katharine says:

    My poor chicken meatballs were pretty dry, but wow, the flavor is totally there. I’ll have to play around with baking time and temperature, but I’m definitely making these again.
    I can’t wait to eat leftovers–soaking in the sauce overnight will be delicious.

  2. Hi! I hope you see this and can respond; I am a college student and don’t have access to an oven– can the meatballs be cooked stovetop? I assume they can but with some recipes following exactly is important. As long as they are cooked through, it’s all good?

    • As long as they are cooked through, yes, it’s fine. I think the only trouble you may run into is that they might fall apart a bit if stirred around in a skillet, but you might be able to do it. :)

  3. I’ve made this a few times and LOVE it… but tonight I need to double the recipe. I though I should just check first to make sure there is nothing (especially in the sauce ingredients) that I shouldn’t actually be doubling… I know sometimes you don’t have to actually double certain ingredients. For instance, using four inches of ginger in the meatballs and four in the sauce sounds quite high! Thanks for your input. :)

    • If I were to double this recipe I probably would simply double everything, but if you’re a little concerned about so much ginger, you can always hold back a little. I think it will still turn out great! :)

  4. Nicole says:

    “Aliquot”? Do you mean “allocate”?

  5. Colleen G says:

    This is in my Top 5. Everyone in the family devours this meal. I have doubled it and frozen it. Then I make fresh rice and have an instant meal. They all love the sauce. I have added a fresh pineapple to the rice bowl with success too!

    • Jennifer says:

      Did you freeze them in the sauce? Or keep sauce separate?

      • Kadie says:

        Did you ever trytrytry to freeze? I was wondering the same so you freeze the meatballs and he sauce or just the sauce?

        • I froze the rice, meatballs, and sauce all together. I just prepared the dishes as if I was going to eat them, but put them in the freezer instead. It worked well.

  6. One of my favorites. I checked my meatballs at least 5 minutes before the time in the recipe, and they were already done. So I agree with the others that the cook time is a little too long. Glaze was delicious. My husband and I don’t care for fresh ginger, so I left that out. I think I will try ground ginger next time.

  7. opulous says:

    How to avoid dry meatballs? They were golden brown on the outside, but very dry on the inside.

    • MArtha says:

      When I first read this I thought the temperature and cooking time were too high. When I make meatballs (different recipe but same idea) I bake at 350 degrees for 20 minutes. Of course, this cooking time will vary based on the size of the meatball.

  8. Opulous says:

    My meatballs turned out very dry on the inside and the teriyaki glaze was a bit too sweet and way darker than yours ?

    • You may need to shorten the cooking time a bit if the meatballs came out a little dry. Cooking time will vary slightly with the size of the meatball, percent fat in the ground meat, and your individual oven.

  9. Cheryl says:

    Love this recipe. Made some substitutions, simply because I didn’t have all of these ingredients on hand. Used 1/2 tsp ground ginger instead of fresh in the meatballs & about 3/4 tsp in the glaze. It was still yummy. Thanks for sharing the recipe!

  10. I saw your recipe at Pinterest and I made it for tonight’s dinner. Great taste and such an Asian kick to it….love it! thanks

  11. Karina says:

    These were great and easy! Can’t wait to try more of your recipes!

  12. LaTrice says:

    The Teriyaki Meatball Bowls are out of this world! Since I didn’t have ground pork, I used ground turkey, so the meatballs were brown, and sticking to the cookie sheet (even though I did use a LOT of cooking spray!). The meatballs are delicious, and this recipe is a KEEPER!! :-)

  13. guila says:

    I made this twice. Once with beef and once with chicken for a buffet. It was amazing! They ate it all!!!
    Very simple and very tasty! I would and will be making this again. the recipe is a keeper!
    Thank you for posting and sharing this with us!
    I love all your recipes!!

  14. Teresa says:

    This recipe is golden! My grown son just said he could eat all of what is left! And he said I could make these often! I’m working my way through many of your recipes and adding them to my Pepperplate.com file. Thank you for all these delicious recipes!

  15. Julie says:

    These were so good! I threw in some cooked broccoli with the glaze and put it all together for a super quick and tasty dinner. Thanks for the recipe!

  16. Tori says:

    Hi I thought these looked delicious and easy, but I was wondering if the bread crumbs were essential? I have celiac disease, and it’s hard to find really good gluten-free breadcrumbs.

    • They do help bind the meatballs, but you can try using some cooked rice instead. :)

    • Carmen says:

      I also have Celiac’s disease and I find that grinding up some certified GF oats in my Magic Bullet works wonderfully as a breadcrumb substitute. For meatballs I also add an egg even if it’s not called for.

  17. Shelagh says:

    This is a super meal, I minced boneless chicken thighs which are relatively inexpensive here in the UK. No rice vinegar but added lemon juice, could have thickened the sauce a bit more as I thinned it to make extra re a comment further down. 5 out of 5

  18. Olivia says:

    Simple and delicious! I serve it with stir- fried greens to make it a full meal.

  19. Have made this over and over again. Making a quadruple batch tonight so this is a quick-n-easy emergency dinner a few more times this season. Appreciate a sauce from scratch! (as always-that’s why I come here)
    Flaver of both meatballs and sauce is pretty intense. Since our children prefer to back it down a bit, I’m using less in the balls, and full flavor in the sauce.

  20. Just made these for dinner. Was good and tasty! I made the meatballs with ground turkey and found that the meatballs stuck to the foil. I’d suggest spraying the foil covered baking sheet with non-stick spray before placing the meatballs on it.

    • kate says:

      If you use parchment paper instead of foil you’ll have zero sticking. I use the stuff all the time for bacon, cookies, meatballs, etc. :)

  21. Lindsay says:

    Omg soooo yummy!!!! Made this tonight, and the honey spice glazed chicken thighs last night, sooooo good :) can’t wait to make more recipes off this blog !!! So refreshing that their inexpensive but also using real ingredients ( so many recipes include cans of soup etc)

  22. Jessica says:

    I make these with ground chicken and they are awesome!

  23. Sarah says:

    The only issue with this recipe for me was the cook time for the meatballs. I figured I’d be on the safe side and set the timer for 30 min. to start. Oops. They were super crispy on top, and black on the bottom. Still, the flavors in this recipe were fantastic, and stewing in the teriyaki helped soften the meatballs up a bit. This recipe is a keeper – with just a little tweak on the cook time :)

  24. Autumn says:

    Yep, these were amazing . Approved by my husband and my son ! Very delicious !

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