1. Prepare the meatball mixture (Prep – 10 minutes)

In a mixing bowl combine:

Ground beef or chicken

Egg

Ginger

A pinch of salt & pepper

Mix with a spoon or your hands until just combined (don’t overmix or meatballs get dense).

Roll into 1-inch meatballs and place on a parchment-lined sheet pan.

2. Bake the meatballs (Cook – 12 minutes)

Preheat your oven to 400°F (200°C).

Bake meatballs for 12 minutes, or until cooked through and lightly browned.

3. Make the teriyaki glaze (Simmer – 3 minutes)

While meatballs bake, combine in a small pan:

1 Tbsp soy sauce

1 Tbsp brown sugar

2 Tbsp water

Optional: ½ tsp cornstarch mixed with 1 tsp water (for thicker glaze)

Heat on medium, stirring until the sauce becomes shiny and syrupy.

4. Coat the meatballs (Final – 1 minute)

Add the baked meatballs directly into the pan of glaze.

Toss gently for 1 minute until fully coated and glossy.

5. Serve

Spoon over warm rice.

Garnish with sesame seeds and sliced green onions for extra color and crunch.

Serve immediately while hot and sticky.

Notes & Tips

Ground chicken makes softer, juicier meatballs.

Don’t skip the glaze simmer — it’s what gives the shiny teriyaki look.

Add quick sides like steamed broccoli, carrots, or cucumber slices to make it a full bowl.