Print

Asian Turkey Meatball Bowls Recipe

Print Recipe

★★★★★

4.5 from 649 reviews

These Asian Turkey Meatball Bowls are a flavorful and healthy dish featuring lean turkey meatballs baked to perfection and coated in a tangy, slightly spicy sauce. Served over brown rice with fresh veggies like cucumber, carrot ribbons, edamame, and jalapeño, they offer a satisfying combination of textures and vibrant flavors perfect for a nutritious lunch or dinner.

Ingredients

Scale

Meatballs

  • 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

Sauce

  • 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

Bowls and Garnishes

  • 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

Instructions

  1. Cook the rice and prep vegetables: Begin by cooking the brown rice according to package instructions. While the rice cooks, peel the carrot into thin ribbons, slice the cucumber, prepare the jalapeño slices if using, and shelled the edamame. Set all vegetables aside.
  2. Preheat and prepare baking sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with foil or parchment paper and lightly spray with cooking oil to prevent sticking.
  3. Mix and form meatballs: In a large bowl, combine ground turkey, green onions, grated ginger, sriracha, grated garlic, chopped cilantro, soy sauce or tamari, panko, egg, salt, and pepper. Mix well by hand until all ingredients are evenly incorporated. Use a cookie scoop or tablespoon to portion out the mixture, then roll into approximately 20 meatballs and place evenly spaced on the prepared baking sheet.
  4. Bake meatballs: Bake the meatballs in the preheated oven for about 15 minutes or until they are fully cooked through and reach an internal temperature of 165°F (74°C).
  5. Prepare the sauce: While the meatballs bake, whisk together soy sauce or tamari, hoisin sauce, rice vinegar, honey, sriracha, sesame oil (if using), grated ginger, and garlic powder in a medium saucepan. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 3-5 minutes until the sauce thickens slightly.
  6. Coat meatballs in sauce: Once the meatballs are baked, transfer them carefully into the saucepan with the sauce. Gently stir to evenly coat each meatball with the flavorful sauce.
  7. Assemble the bowls: Divide the cooked brown rice evenly among serving bowls. Top each bowl with 4-5 turkey meatballs coated in sauce, then arrange cucumber slices, jalapeño slices, carrot ribbons, edamame, sesame seeds, chopped cilantro, and any extra sauce if desired. Serve immediately for a warm, delicious meal.

Notes

  • You can substitute gluten-free panko if you need this recipe to be gluten-free.
  • Adjust sriracha amount based on your preferred spice level.
  • Use tamari instead of soy sauce to make the recipe gluten-free.
  • Optional sesame oil adds a nice depth of flavor to the sauce but can be omitted for a milder taste.
  • Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently before serving.
  • Feel free to swap brown rice for quinoa or cauliflower rice for a different base.

Keywords: Asian turkey meatballs, healthy meatball bowl, turkey meatball recipe, baked meatballs, Asian inspired dishes, brown rice bowls, healthy dinner ideas

Find it online: https://jedentaglecker.com/asian-turkey-meatball-bowls-recipe/