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Pinterest image with text: pair of chopsticks grabbing a teriyaki meatball out of a bowl with rice and peppers, sauce and a yellow linen behind it

Teriyaki Meatballs With Rice

Easy, teriyaki meatball bowls make the perfect weeknight dinner! Made in just thirty minutes and easy to customize. These teriyaki meatballs with rice are tender, simple, and flavorful.
Course Main Course
Cuisine American
Keyword 30 minute meals, meatball bowl, meatballs
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 4
Calories 561kcal


  • Pyramid silicone mat
  • Bakin tray


  • For the meatballs
  • 1 lb ground beef
  • cup potato starch
  • 1 clove garlic grated
  • 1.5 inches fresh ginger grated
  • 1 teaspoon soya sauce
  • For the sauce
  • cup soya sauce
  • coconut palm sugar
  • ½ water
  • ½ tablespoon sesame oil
  • 1 tablespoon rice vinegar or apple cider vinegar
  • ¼ teaspoon ground ginger
  • 1.5 tablespoons arrowroot powder
  • For the bowls
  • 3 cups cooked rice
  • 2 bell peppers thinly sliced
  • 1 tablespoon avocado oil
  • cup chopped green onions
  • 1 teaspoon sesame oil


  • Preheat oven to 400. Combine all ingredients for the meatballs into a bowl and use your hands to mix well. Make sure it's mixed together well.
  • Using your hands, portion and roll the mixture into balls roughly 1 inch wide and place them on your baking sheet. The mixture should make 18 meatballs (roughly).
  • Bake in the preheated oven for 25-30 minutes, until cooked through.
  • While the meatballs are cooking make the rice according to package directions and the sauce. Combine all ingredients together in a small saucepan except for the arrowroot powder
  • Heat over medium to high heat. When the mixture starts to boil, whisk in the arrowroot powder and ensure no clumps remain. Reduce heat to medium-low until the sauce is the consistency you desire (it will thicken after about 5-8 minutes)
  • At the same time, preheat a skillet with the avocado oil over medium heat. Add the peppers when hot and saute them. Toss them in the sesame oil and cook until cooked through but still firm.
  • Assemble the bowls. Place ¾ cup of rice into each bowl and top with veggies, meatballs and sauce, finally add the green onions if using.


Note: the serving size/ nutritional breakdown is skewed slightly as it depends on your own personal portions! I find we have leftover meatballs from the recipe so know that the values may be off.


Calories: 561kcal | Carbohydrates: 46g | Protein: 26g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1247mg | Potassium: 575mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1863IU | Vitamin C: 76mg | Calcium: 44mg | Iron: 3mg