Description
Savory beef meatballs glazed in a homemade teriyaki sauce, served over fluffy rice and drizzled with a creamy, spicy miso sauce for a flavorful and satisfying bowl.
Ingredients
Scale
For the Crust:
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp white miso paste
- 1 tbsp sriracha
- 1/4 cup mayonnaise
- 4 cups cooked white rice
- 1 tbsp sesame oil
- Toasted sesame seeds and sliced green onion for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, combine ground beef, panko, egg, green onions, garlic, and ginger. Mix gently with your hands until just combined. Roll into 1-inch meatballs and place on the prepared baking sheet. Bake for 15-18 minutes, or until cooked through.
- While meatballs bake, make the teriyaki glaze. In a small saucepan, whisk together soy sauce, mirin, brown sugar, and rice vinegar. Bring to a simmer over medium heat. In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Whisk the slurry into the saucepan and simmer for 2-3 minutes until thickened. Remove from heat.
- Make the spicy miso sauce by whisking together the miso paste, sriracha, and mayonnaise in a small bowl until smooth. Thin with a teaspoon of water if needed for a drizzling consistency.
- Heat the sesame oil in a large skillet over medium heat. Add the baked meatballs and pour the teriyaki glaze over them. Gently toss to coat and cook for 1-2 minutes until glazed and hot.
- Assemble the bowls: Divide the cooked rice among four bowls. Top with the glazed teriyaki meatballs. Drizzle generously with the spicy miso sauce. Garnish with toasted sesame seeds and sliced green onions.
Notes
You can customize the seasonings to taste.