# What You'll Need:
→ Meatballs
01 - 1.1 lb ground beef or chicken
02 - 1 large egg
03 - 1/2 cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 spring onions, finely chopped
07 - 2 tbsp soy sauce
08 - 1 tbsp sesame oil
09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper
→ Teriyaki Sauce
11 - 1/2 cup soy sauce
12 - 1/4 cup mirin
13 - 1/4 cup water
14 - 2 tbsp brown sugar
15 - 1 tbsp honey
16 - 1 tbsp rice vinegar
17 - 2 tsp cornstarch mixed with 2 tsp water (slurry)
→ Bowls
18 - 1 1/4 cups uncooked jasmine or sushi rice
19 - 1 medium cucumber, thinly sliced
20 - 2 tbsp toasted sesame seeds
21 - 2 spring onions, sliced (for garnish)
# Method Steps:
01 - Prepare rice according to package instructions. Keep warm until serving.
02 - Heat oven to 400°F and line a baking sheet with parchment paper.
03 - In a large bowl, mix ground meat, egg, panko breadcrumbs, minced garlic, grated ginger, chopped spring onions, soy sauce, sesame oil, salt, and black pepper until just combined.
04 - Shape mixture into 20 to 24 small meatballs and place evenly on the prepared baking sheet.
05 - Bake for 15 to 18 minutes, until cooked through and lightly browned.
06 - In a small saucepan, combine soy sauce, mirin, water, brown sugar, honey, and rice vinegar. Heat over medium, stirring until sugar dissolves, then bring to a simmer.
07 - Stir in cornstarch slurry and cook for 1 to 2 minutes until sauce thickens and becomes glossy. Remove from heat.
08 - Toss the baked meatballs in the teriyaki sauce until fully coated.
09 - Divide the cooked rice into four bowls. Top each with glazed meatballs, sliced cucumber, toasted sesame seeds, and garnish with sliced spring onions.
10 - Serve immediately while warm.
