I don’t know what it is with me and meatballs lately… but here we go again! This time it’s Teriyaki Meatball Bowls.
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
Juicy pork Teriyaki Meatball Bowls seasoned with ginger and garlic coated in a sweet and tangy teriyaki sauce served over fluffy rice.
- 1 lb. ground pork $3.50
- 1 large egg $0.23
- 1/2 cup plain breadcrumbs $0.17
- 1 clove garlic, minced $0.07
- 1 inch fresh ginger $0.52
- 1/2 tsp soy sauce $0.02
- 2 whole green onions $0.25
- 10-15 cranks freshly cracked black pepper $0.05
- 1/2 cup soy sauce $0.48
- 1/2 cup brown sugar $0.12
- 1/2 cup water $0.00
- 1/2 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
- 2 1/2 cups dry jasmine rice $1.10
- 3 3/4 cups water $0.00
- 2 whole green onions $0.25
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).
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).
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.
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).
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.
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.
Step By Step Photos
I 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.
Place 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 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 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.
While 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.
Heat 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.
Once it’s thickened, turn off the heat and stir in the sesame seeds.
And 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 :)
When 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.
Transfer the meatballs into the pot with the glaze…
Give 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.
Build the Teriyaki Meatball 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.
Or, instead of Teriyaki Meatball Bowls, you can serve them as an appetizer with some toothpicks and maybe even a chunk of pineapple with each one. YUM!