Honey Garlic Turkey Meatball Bowls (Printable Version)

Glazed turkey meatballs with honey-garlic sauce over rice and broccoli. Quick, balanced, and delicious.

# What You’ll Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/3 cup panko breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon soy sauce
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ Honey Garlic Glaze

09 - 1/3 cup honey
10 - 1/4 cup soy sauce
11 - 2 tablespoons rice vinegar
12 - 3 cloves garlic, minced
13 - 1 teaspoon fresh grated ginger
14 - 2 teaspoons cornstarch
15 - 2 tablespoons water

→ Bowl Assembly

16 - 2 cups cooked jasmine or basmati rice
17 - 3 cups broccoli florets
18 - 1 tablespoon sesame oil
19 - 2 tablespoons sesame seeds, optional
20 - 2 green onions, sliced, for garnish

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine ground turkey, panko breadcrumbs, egg, chopped green onions, minced garlic, soy sauce, salt, and pepper. Mix until just combined without overworking the mixture.
02 - Form mixture into 20 to 24 meatballs and arrange on the prepared baking sheet. Bake for 15 to 18 minutes, or until meatballs are golden brown and cooked through with an internal temperature of 165°F.
03 - While meatballs bake, combine honey, soy sauce, rice vinegar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat. In a small bowl, whisk cornstarch with water to create a slurry. Stir the slurry into the simmering sauce and cook, stirring constantly, until thickened, approximately 1 to 2 minutes. Remove from heat.
04 - Steam or sauté broccoli florets in sesame oil until bright green and tender-crisp, about 3 to 4 minutes.
05 - Toss the baked meatballs in the honey garlic glaze until thoroughly coated.
06 - Divide cooked rice among four bowls. Top each bowl with broccoli and glazed meatballs. Sprinkle with sesame seeds and sliced green onions before serving.

# Additional Tips::

01 -
  • The glaze is dangerously good, the kind you'll want to spoon over everything in the fridge.
  • Turkey meatballs stay tender and light, never heavy or dry like the ones you regret at potlucks.
  • It comes together in under an hour, which means you can cook it on a weeknight without losing your mind.
  • You get protein, greens, and carbs all in one bowl, so it actually feels like a complete meal.
02 -
  • Don't skip the cornstarch slurry or the glaze will stay thin and watery, pooling instead of clinging.
  • Let the meatballs rest for a minute after baking before tossing them in the glaze; they'll hold together better and won't fall apart.
  • If your glaze thickens too much, whisk in a teaspoon of water at a time until it loosens back up.
03 -
  • Wet your hands lightly before rolling the meatballs so the mixture doesn't stick to your palms and the balls stay smooth.
  • Taste the glaze before you toss the meatballs; if it's too sweet, add a splash more vinegar, and if it's too salty, stir in another teaspoon of honey.
  • Use a small cookie scoop to portion the meatballs evenly so they cook at the same rate and you don't end up with some burnt and some raw.
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