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Meatballs and Rice Bowl - A Cozy, Satisfying Weeknight Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • For the meatballs: 1 lb (450 g) ground beef or a beef-pork blend
  • 1/3 cup breadcrumbs (panko or regular)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 2 tbsp milk or water
  • 1 tbsp soy sauce
  • 1 tsp Worcestershire sauce (optional)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1–2 tbsp neutral oil for cooking
  • For the sauce: 1/3 cup low-sodium soy sauce
  • 3 tbsp brown sugar or honey
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp ketchup or tomato paste
  • 1 tsp sesame oil
  • 1 tsp grated ginger (optional but great)
  • 1 tsp cornstarch mixed with 2 tsp water
  • For the bowl: 3–4 cups cooked rice (jasmine, basmati, or short-grain)
  • 1 cup thinly sliced cucumbers or shredded cabbage
  • 1 medium carrot, peeled into ribbons or grated
  • 2 scallions, thinly sliced
  • Sesame seeds for garnish
  • Fresh cilantro or parsley (optional)
  • Lime wedges (optional)

Instructions
 

  • Cook the rice. Rinse the rice until the water runs clear. Cook according to package directions. Fluff and keep warm. Leftover rice works great too—just reheat with a splash of water.
  • Mix the meatball base. In a bowl, combine ground meat, breadcrumbs, egg, garlic, onion, milk, soy sauce, Worcestershire (if using), salt, and pepper. Stir gently with a fork or your hands until just combined. Don’t overmix or the meatballs will be tough.
  • Form the meatballs. Scoop into 1 to 1.5-inch balls (about 16–20 pieces). Lightly oil your hands for easier rolling.
  • Brown the meatballs. Heat oil in a large skillet over medium heat. Add meatballs in a single layer. Cook, turning occasionally, until browned on all sides and cooked through, 8–10 minutes. If they brown too fast, lower the heat.
  • Make the sauce. Whisk soy sauce, brown sugar, vinegar, ketchup, sesame oil, and ginger in a small bowl. Stir in the cornstarch slurry.
  • Glaze the meatballs. Reduce heat to medium-low. Pour the sauce into the skillet with the meatballs. Simmer 1–2 minutes, stirring to coat, until the sauce thickens and becomes glossy. If it gets too thick, add a splash of water.
  • Prep the toppings. While the meatballs cook, slice cucumbers, carrots, and scallions. If you like a quick pickle: toss cucumbers with a pinch of salt, 1 tsp sugar, and 2 tsp vinegar. Let sit 5 minutes.
  • Assemble. Spoon warm rice into bowls. Top with meatballs and extra sauce. Add cucumbers, carrots, and scallions. Finish with sesame seeds and herbs. A squeeze of lime brightens everything.