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Asian Style Mini Meatball Bowls
Ryan Scott's Asian-Style Mini Meatball Bowl
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(3 rated)
Cook time:
Prep time:

If you want a flavorful, easy to prepare meal that will please palates of all ages, you've found it. Even better, you can freeze the meatballs and save them for dinner another night.

Technique tip: Slightly wet your hands with water to help form smooth meatballs. Otherwise your hands can get sticky and the meatballs will look a little shaggy.

Swap option: Sub out about half of the ground beef for ground pork for added flavor.


  • Meatballs

    • 1 cup panko
    • 1/4 cup milk
    • 1 pound 80/20 ground beef
    • 1/4 cup minced green onion
    • 1 teaspoon grated ginger
    • 1 tablespoon minced garlic
    • 3 tablespoons minced cilantro
    • 1 large egg yolk
    • 3/4 teaspoons kosher salt
    • Freshly ground black pepper
    • 1 tablespoon sesame oil
    • Vegetable oil
  • Teriyaki sauce

    • 1/4 cup soy sauce
    • 1/4 cup light brown sugar, lightly packed
    • 3/4 cup water, divided
    • 2 tablespoons honey
    • 1 teaspoon grated ginger
    • 1 clove minced garlic
    • 2 tablespoons dry white wine
    • 1/4 teaspoon hot chili oil
    • 2 teaspoons cornstarch
  • Brown rice

    • 1 cup brown rice
    • 2½ cups water
    • 1 teaspoon kosher salt
  • Toppings

    • Sliced scallions
    • Fresh basil
    • Shredded purple cabbage
    • Raw sugar snap peas
    • Roasted asparagus


For the meatballs:

1. Combine the breadcrumbs and milk in small bowl, mashing occasionally with fork, until smooth paste forms.

2. Mix ground beef, green onion, ginger, garlic, cilantro, egg yolk, salt, pepper, sesame oil, and panko mixture in a large bowl. Gently form, 1 tablespoon of mixture at a time, into 3/4-inch round meatballs; repeat with remaining mixture to form approximately 35-40 meatballs (the meatballs can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours).

3. Heat 1/4-inch vegetable oil over medium-high heat in a large sauté pan. Add the meatballs in single layer (meatballs should sizzle as they hit the oil). Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel lined plate; set aside. Repeat with remaining meatballs.

For the teriyaki sauce:

In a small saucepan over medium heat, add soy sauce, brown sugar, 1/2 cup water, honey, ginger, garlic, white wine and hot chili oil. Stir until sugar is dissolved.

In a small bowl, mix cornstarch and the remaining 1/4 cup water together. Add cornstarch mixture to the sauce, bring to a boil and simmer for 2-3 minutes until slightly thickened. Remove from heat and set aside.

For the brown rice:

1. Thoroughly rinse the rice in a sieve or fine mesh colander until the water runs clear. Place rice in a large pan, cover with water and let soak for 45 minutes (this ensures softer rice).

2. Add salt to rice, bring rice to boil, cover and reduce heat to low and continue to simmer until rice is tender, about 40-50 minutes. Check on rice after 30 minutes to make sure water has not evaporated.

3. When rice is finished, remove rice from heat and let stand, covered for an additional 5 minutes. Remove, lid and fluff.

To serve:

Place the cooked rice in serving bowls and top with a few meatballs. Add desired toppings, drizzle with teriyaki sauce and serve.

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