I have always loved meatballs, but I’m not one of those people who thinks they deserve to be devoured only with spaghetti. These teriyaki meatballs are super simple to make and taste great over rice.
Now, if you think these meatballs will take forever to make, you’re wrong. All it takes is 30 minutes of your time, and you’ll be rewarded with the most delicious weeknight meal ever, spaghetti not included.
Teriyaki meatball bowls recipe
Serves 4 – 6
Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
For the meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 cup panko breadcrumbs
- 3 garlic cloves, minced
- 2 large eggs
- 1/4 cup thinly sliced scallions
- 1/4 cup finely chopped spinach
- 1 tablespoon minced cilantro
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons Sriracha sauce
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds
- Cooked rice (as much as you need)
- 1 cup low-sodium soy sauce
- 1/4 cup cornstarch
- 1/4 – 1/3 cup dark brown sugar
- 1 tablespoon Sriracha sauce
For the meatballs
- Heat the oven to 400 degrees F, and line a large, rimmed baking sheet with parchment paper.
- To a large bowl, add the ground beef, ground pork, panko breadcrumbs, garlic, eggs, scallions, spinach, cilantro, soy sauce, sesame oil, Sriracha sauce and grated ginger. Using your hands, mix all together until well combined.
- Roll into 1-1/2-inch size meatballs, and place onto the prepared baking sheet. Once all the balls are rolled, bake for about 10 minutes or until fully cooked.
- Meanwhile, make the sauce.
- Remove the meatballs from the oven, and set them aside.
- Toss the meatballs in the hot sauce, sprinkle in sesame seeds, and serve over rice.
- In a bowl, whisk together all the ingredients until smooth.
- Add to a large skillet, and set over medium-high heat. Bring to a boil, and once the sauce reaches desired thickness, remove it from the heat.