Honey Garlic Turkey Meatball Bowls (Print Version)

Tender turkey meatballs in honey-garlic glaze over rice with crisp broccoli for a complete meal.

# Components:

→ Turkey Meatballs

01 - 1 pound 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 Components

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, panko breadcrumbs, egg, chopped green onions, minced garlic, soy sauce, salt, and black pepper. Mix until just combined without overworking the mixture.
03 - Shape mixture into 20 to 24 meatballs and arrange on the prepared baking sheet in a single layer.
04 - Bake for 15 to 18 minutes until meatballs are golden brown and cooked through with an internal temperature of 165°F.
05 - 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.
06 - Whisk cornstarch with water to create a slurry. Stir into the simmering sauce and cook, stirring constantly, until thickened approximately 1 to 2 minutes. Remove from heat.
07 - Steam or sauté broccoli florets in sesame oil until bright green and tender, approximately 3 to 4 minutes.
08 - Transfer baked meatballs to the glaze and toss until evenly coated.
09 - Divide cooked rice among four serving bowls. Top each with broccoli and glazed meatballs. Garnish with sesame seeds and sliced green onions.

# Expert Advice:

01 -
  • The honey-garlic glaze transforms simple turkey into something genuinely crave-worthy, with that glossy restaurant-quality finish.
  • Everything comes together in under 45 minutes, which means weeknight dinners that feel way more impressive than the effort requires.
  • It's naturally dairy-free and full of protein, so you can feel good about what you're eating without any guilt spirals.
02 -
  • Don't skip the parchment paper; it prevents sticking and makes cleanup almost effortless, which matters more than you'd think when you're hungry and tired.
  • The cornstarch slurry is your secret weapon—it transforms loose honey mixture into an elegant glaze that actually clings to the meatballs instead of pooling at the bottom.
  • Fresh ginger really does change everything here; powdered ginger is convenient but tastes flat and one-dimensional by comparison.
03 -
  • Don't crowd the baking sheet when you arrange meatballs; they need space to brown on all sides instead of steaming in their own moisture.
  • Make the glaze while the meatballs bake so you're not waiting around with everything hot and ready to eat.
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