Save to Pinterest I threw this together on a rainy Tuesday when takeout felt like too much effort but cravings hit hard anyway. The sauce sputtered in the pan, my kitchen filled with that sticky sweet smell, and suddenly this weeknight dinner turned into something I actually wanted to write down.
My roommate wandered in when the sauce was bubbling, dipped a finger in for a taste, and immediately called dibs on leftovers. Now this is the dinner she actually texts me about when she knows I am cooking.
Ingredients
- 500 g (1.1 lb) ground beef or chicken: I usually grab whatever is on sale, both stay tender and soak up that sauce beautifully
- 1 large egg: This is what keeps the meatballs from turning into little hockey pucks in the oven
- 40 g (1/2 cup) panko breadcrumbs: Lighter than regular crumbs, they give the meatballs this delicate crumb without making them heavy
- 2 cloves garlic, minced: Fresh is non negotiable here, that sharp bite balances the sweet glaze
- 1 Tbsp fresh ginger, grated: I peel it with a spoon and grate it right in, no strings, just pure warm spice
- 2 spring onions, finely chopped: These cook into the meatballs for subtle onion flavor without overwhelming anything
- 2 Tbsp soy sauce: Use a good quality one, cheap soy sauce tastes weirdly metallic in the finished dish
- 1 Tbsp sesame oil: A little goes a long way, this is pure toasted perfume for the meatballs
- 1/2 tsp salt and 1/4 tsp ground black pepper: Keep it light since the sauce brings plenty of seasoning later
- 120 ml (1/2 cup) soy sauce: The salty backbone of the whole glaze
- 60 ml (1/4 cup) mirin: This Japanese rice wine adds sweetness and depth you cannot fake with anything else
- 60 ml (1/4 cup) water: Thins the sauce just enough so it coats rather than clumps
- 2 Tbsp brown sugar: Dark brown gives the sauce a caramel note that pairs perfectly with the soy
- 1 Tbsp honey: Helps the glaze cling to the meatballs and adds floral sweetness
- 1 Tbsp rice vinegar: Cuts through all that sugar with just enough acid to keep things balanced
- 2 tsp cornstarch mixed with 2 tsp water: This slurry transforms thin sauce into something that actually sticks to the meatballs
- 240 g (1 1/4 cups) uncooked jasmine or sushi rice: Short grain rice gets sticky and clumpy, exactly what you want to catch that sauce
- 1 medium cucumber, thinly sliced: English or Persian cucumbers work best, no seeds to deal with
- 2 Tbsp toasted sesame seeds: I toast them in a dry pan for two minutes until they smell nutty
- 2 spring onions, sliced: Fresh pop on top makes the whole bowl feel finished and bright
Instructions
- Get the rice going first:
- Cook it however you normally do, then fluff it and keep it warm while everything else happens.
- Heat the oven:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper to save yourself scrubbing time later.
- Mix the meatballs:
- Combine the meat, egg, panko, garlic, ginger, chopped spring onions, soy sauce, sesame oil, salt, and pepper in a large bowl, mixing just until things come together.
- Shape them:
- Roll the mixture into 20 to 24 small meatballs and arrange them on the prepared baking sheet with space between each one.
- Bake:
- Cook for 15 to 18 minutes until they are golden all over and cooked through to the center.
- Start the sauce:
- Combine the soy sauce, mirin, water, brown sugar, honey, and rice vinegar in a small saucepan over medium heat.
- Simmer:
- Stir until the sugar dissolves and the sauce begins to bubble gently around the edges.
- Thicken it:
- Stir in the cornstarch slurry and cook for 1 to 2 minutes more until the sauce coats the back of a spoon.
- Glaze the meatballs:
- Toss the baked meatballs in the sauce until they are glossy and completely coated.
- Build the bowls:
- Divide warm rice among four bowls, top with meatballs, cucumber slices, sesame seeds, and those fresh spring onions.
Save to Pinterest This showed up at a potluck once and suddenly I was everyone is favorite person. Three people asked for the recipe before they even finished their first bowl.
Make Ahead Magic
I shape the meatballs in the morning and stash them on a lined baking sheet in the fridge. Dinner becomes twenty minutes of hands off baking instead of starting from scratch tired.
Sauce Secrets
Double the sauce batch and keep half in a jar in the fridge. It lasts for weeks and makes stir fries or plain chicken feel like takeout night with zero extra work.
Mix It Up
Steamed broccoli, edamame, or quick pickled carrots all work beautifully here. Sometimes I add shredded cabbage for crunch and it transforms into something completely different.
- Swap ground turkey or pork if beef is not your thing
- Tamari replaces soy sauce for a gluten free version
- Add chili crisp or sriracha if you want some heat
Save to Pinterest This is the dinner that proves weeknight meals can feel special without taking over your whole evening.
Recipe Questions & Answers
- → What meat can I use instead of beef?
Feel free to substitute ground turkey or pork for beef, which both work well with the teriyaki glaze.
- → Can I make the meatballs ahead of time?
Yes, you can prepare and bake the meatballs in advance, then reheat and toss them in the sauce before serving.
- → How do I make this gluten-free?
Replace soy sauce with tamari and use gluten-free breadcrumbs to keep the dish gluten-free without sacrificing flavor.
- → What rice is best for this dish?
Jasmine or sushi rice works well, providing a fragrant and sticky base that complements the saucy meatballs.
- → Can I add vegetables to this meal?
Steamed broccoli, edamame, or pickled ginger are excellent additions that boost flavor and nutrition.