Name: Asian Turkey Meatball Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound lean ground turkey; 1/4 cup finely chopped green onions; 1 1/2 teaspoons grated fresh ginger; 1 teaspoon sriracha; 1 clove of garlic, grated; 2 tablespoons chopped cilantro; 2 teaspoons low sodium soy sauce or tamari; 3 tablespoons panko (gluten-free panko if needed); 1 egg; Kosher salt and fresh ground black pepper to taste; 3 tablespoons low sodium soy sauce or tamari; 1/4 cup hoisin sauce; 2 tablespoons rice vinegar; 1 tablespoon honey; 1 teaspoon sriracha; 1/2 teaspoon sesame oil (optional); 1 teaspoon grated fresh ginger; 1/4 teaspoon garlic powder; 2 cups cooked brown rice; 1 carrot, peeled into ribbons; 1 cup shelled edamame; 1/2 cup sliced English cucumber; 1 jalapeño, sliced thin (optional); Chopped cilantro; Sesame seeds

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Introduction

These Asian Turkey Meatball Bowls offer a delicious and healthy meal packed with bold flavors. Tender turkey meatballs coated in a savory sauce are served over brown rice with fresh vegetables for a satisfying dinner that’s easy to prepare.

A white bowl filled with six glazed meatballs covered in sesame seeds on the left side, resting on a bed of brown rice at the bottom layer; to the right of the meatballs are bright green edamame beans and thin, curly orange carrot ribbons stacked in the top right section; fresh sliced cucumber rounds with a few cilantro leaves are in the bottom center; thin red chili slices sit at the top center above the edamame; sliced green jalapeño rounds with visible seeds line the bottom left edge. The bowl is placed on a white marbled surface with a small white bowl of dark sauce visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground turkey
1/4 cup finely chopped green onions
1 1/2 teaspoons grated fresh ginger
1 teaspoon sriracha
1 clove garlic, grated
2 tablespoons chopped cilantro
2 teaspoons low sodium soy sauce or tamari
3 tablespoons panko (gluten-free panko if needed)
1 egg
Kosher salt and fresh ground black pepper, to taste
3 tablespoons low sodium soy sauce or tamari (for sauce)
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon sriracha (for sauce)
1/2 teaspoon sesame oil (optional)
1 teaspoon grated fresh ginger (for sauce)
1/4 teaspoon garlic powder
2 cups cooked brown rice
1 carrot, peeled into ribbons
1 cup shelled edamame
1/2 cup sliced English cucumber
1 jalapeño, thinly sliced (optional)
Chopped cilantro, for garnish
Sesame seeds, for garnish

Instructions

Step 1: Cook the brown rice according to package instructions and prepare the vegetables by slicing the cucumber, peeling the carrot into ribbons, and shelling the edamame.
Step 2: Preheat the oven to 450°F (230°C). Line a baking sheet with foil or parchment paper, then spray it lightly with cooking oil. Set aside.
Step 3: In a large bowl, combine the ground turkey, green onions, grated ginger, sriracha, grated garlic, chopped cilantro, soy sauce, panko, egg, salt, and pepper. Mix together thoroughly using your hands.
Step 4: Using a cookie scoop or tablespoon, portion out the meat mixture and roll into balls. Place each meatball on the prepared baking sheet, making about 20 meatballs.
Step 5: Bake the meatballs for 15 minutes, or until fully cooked through and slightly browned.
Step 6: While the meatballs bake, combine the sauce ingredients—soy sauce, hoisin sauce, rice vinegar, honey, sriracha, sesame oil (if using), grated ginger, and garlic powder—in a medium saucepan. Whisk together and bring to a boil.
Step 7: Reduce the heat and simmer the sauce for 3-5 minutes until it thickens slightly.
Step 8: Add the baked meatballs to the sauce and stir gently to coat them evenly.
Step 9: To assemble the bowls, place cooked brown rice in each bowl. Top with 4-5 meatballs, sliced cucumber, jalapeño (if using), carrot ribbons, edamame, sesame seeds, chopped cilantro, and extra sauce as desired.

Tips & Variations

Use gluten-free panko to make this recipe gluten-free without sacrificing texture.
For more heat, add extra sriracha to the sauce or include thinly sliced fresh chili peppers.
Swap brown rice with quinoa or cauliflower rice for a different base or lower-carb option.
Add steamed broccoli or snap peas for extra veggies and crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat until warmed through. For best texture, keep the sauce separate and add it again before serving.

How to Serve

A white bowl filled with a colorful mixture of food layers on a white marbled surface. The bottom layer is light brown rice, partially hidden under the other ingredients. On the left side, a pile of glossy dark brown meatballs covered with sesame seeds sits stacked in two layers. In front of them, bright green slices of fresh jalapeños and cucumber are placed neatly. Towards the back right, thin, long ribbons of orange carrot curls are combined with a small pile of green edamame beans. Finally, bright red slices of chili pepper decorate the top middle part of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and bake the meatballs in advance. Store them in the refrigerator and add the sauce just before serving for best flavor.

What can I use instead of ground turkey?

You can substitute ground chicken, pork, or a mix of ground meats based on your preference. Just adjust cooking times if needed to ensure they are fully cooked.