Save These Honey Garlic Turkey Meatball Bowls bring together tender, juicy meatballs with a sweet-savory glaze that will have everyone asking for seconds. The combination of lean ground turkey and aromatic garlic creates meatballs that are both wholesome and incredibly flavorful. When coated in the sticky honey-garlic sauce and served over fluffy rice with vibrant steamed broccoli, this dish becomes a complete meal that satisfies on every level.
Save There's something magical about the way the honey-garlic glaze coats each meatball, creating a glossy finish that's as beautiful as it is delicious. These bowls represent the perfect weeknight dinner solution – substantial enough to satisfy hearty appetites but thoughtfully balanced with nutritious ingredients. The combination of textures – from the tender meatballs to the fluffy rice and crisp-tender broccoli – makes every bite a delight.
Ingredients
- For the Turkey Meatballs: 1 lb (450 g) ground turkey, 1/3 cup (35 g) panko breadcrumbs, 1 large egg, 2 green onions (finely chopped), 2 cloves garlic (minced), 1 tbsp soy sauce, 1/2 tsp salt, 1/4 tsp ground black pepper
- For the Honey Garlic Glaze: 1/3 cup (80 ml) honey, 1/4 cup (60 ml) soy sauce, 2 tbsp rice vinegar, 3 cloves garlic (minced), 1 tsp ginger (freshly grated), 2 tsp cornstarch, 2 tbsp water
- For the Bowls: 2 cups (370 g) cooked jasmine or basmati rice, 3 cups (300 g) broccoli florets, 1 tbsp sesame oil, 2 tbsp sesame seeds (optional), 2 green onions (sliced, for garnish)
Instructions
- Prepare the oven and baking sheet
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the meatball ingredients
- In a large bowl, combine ground turkey, panko, egg, green onions, garlic, soy sauce, salt, and pepper. Mix until just combined; do not overwork.
- Form and arrange the meatballs
- Form mixture into 20–24 meatballs and arrange on the prepared baking sheet.
- Bake the meatballs
- Bake for 15–18 minutes, or until meatballs are golden and cooked through (internal temperature 165°F/74°C).
- Prepare the honey-garlic glaze
- While meatballs bake, in a small saucepan, combine honey, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat.
- Thicken the glaze
- In a small bowl, whisk cornstarch with water to make a slurry. Stir into the simmering sauce and cook, stirring, until thickened (1–2 minutes). Remove from heat.
- Cook the broccoli
- Steam or sauté broccoli in sesame oil until bright green and just tender, about 3–4 minutes.
- Glaze the meatballs
- Toss baked meatballs in the honey–garlic glaze until well coated.
- Assemble the bowls
- To serve, divide rice among four bowls. Top with broccoli and glazed meatballs. Sprinkle with sesame seeds and sliced green onions.
Zusatztipps für die Zubereitung
For consistently sized meatballs, use a cookie scoop or tablespoon measure. The meatball mixture may be slightly sticky - lightly wetting your hands with water helps prevent sticking while forming the meatballs. For maximum flavor development, let the meatballs rest for 5 minutes after glazing to allow the sauce to penetrate slightly before serving.
Varianten und Anpassungen
This recipe is incredibly versatile. For a spicier version, add 1/2 teaspoon of red pepper flakes to the glaze. You can substitute ground chicken for the turkey if preferred. For a lower-carb option, serve over cauliflower rice instead of jasmine or basmati. To make this recipe gluten-free, use gluten-free panko crumbs and tamari instead of regular soy sauce.
Serviervorschläge
These bowls are a complete meal on their own, but for a more elaborate spread, consider adding a side of kimchi or quick-pickled vegetables for a tangy contrast. For a dinner party, serve family-style with the components in separate serving dishes so guests can build their own bowls. A crisp, semi-dry Riesling pairs beautifully with the honey-garlic flavors, or serve with iced green tea for a non-alcoholic option.
Save Whether you're serving these Honey Garlic Turkey Meatball Bowls for a weeknight family dinner or meal prepping for busy days ahead, they're sure to become a regular in your recipe rotation. The combination of healthful ingredients and irresistible flavor makes this dish both nourishing and crave-worthy. Plus, watching that glistening honey-garlic sauce coat each meatball is almost as satisfying as taking that first delicious bite.
Kitchen Help
- → Can I make the meatballs ahead of time?
Yes, form the meatballs and refrigerate up to 24 hours before baking. You can also bake them completely and store in the refrigerator for 3-4 days, then reheat and glaze when ready to serve.
- → What can I substitute for ground turkey?
Ground chicken works equally well in this dish. For a different protein option, try lean ground beef or pork—just note the cooking time may vary slightly depending on the fat content.
- → Is the glaze very sweet?
The honey provides sweetness but it's balanced by the salty soy sauce and acidity from rice vinegar. If you prefer less sweetness, reduce the honey to 1/4 cup and add an extra tablespoon of soy sauce.
- → Can I make this gluten-free?
Absolutely. Use gluten-free panko breadcrumbs and tamari or coconut aminos instead of soy sauce. Double-check that all other ingredients, particularly the cornstarch, are certified gluten-free.
- → What other vegetables work in these bowls?
Broccoli pairs beautifully, but you can also use snap peas, bell peppers, carrots, or edamame. Feel free to mix and match based on what's in season or your family's preferences.
- → Can I freeze the meatballs?
Yes, freeze uncooked meatballs on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-7 minutes to the cooking time, or thaw overnight in the refrigerator first.