Honey Garlic Turkey Meatball Bowls (Print version)

Juicy turkey meatballs in honey-garlic glaze over rice with broccoli

# What You Need:

→ For the Meatballs

01 - 1 pound ground turkey
02 - 1/2 cup 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 black pepper
09 - 1 tablespoon sesame oil or olive oil for cooking

→ For the Honey Garlic Glaze

10 - 1/3 cup honey
11 - 1/4 cup low-sodium soy sauce
12 - 3 cloves garlic, minced
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon cornstarch
15 - 1/4 cup water

→ For the Bowls

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

# Directions:

01 - Prepare rice according to package instructions and set aside to keep warm.
02 - Bring a pot of water to a boil, add broccoli florets, and blanch for 2 to 3 minutes until just tender. Drain and set aside.
03 - In a large bowl, mix ground turkey, breadcrumbs, egg, green onions, garlic, soy sauce, salt, and pepper until just combined, being careful not to overmix.
04 - Shape the mixture into 1.5-inch meatballs, forming approximately 18 to 20 pieces.
05 - Heat sesame oil in a large nonstick skillet over medium heat. Add meatballs in batches and cook, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Remove meatballs and set aside.
06 - In the same skillet, combine honey, soy sauce, minced garlic, and rice vinegar. Bring to a simmer, stirring occasionally.
07 - In a small bowl, whisk together cornstarch and water until smooth. Stir into the skillet and cook until the sauce thickens, approximately 1 to 2 minutes.
08 - Return the meatballs to the skillet and toss gently to coat them evenly in the glaze.
09 - Divide rice among four bowls as the base, add blanched broccoli, and top with glazed meatballs. Drizzle any extra glaze over the top and garnish with sesame seeds and sliced green onions.

# Expert Advice:

01 -
  • These meatballs are juicy and tender without any of the heaviness you'd get from beef, making you feel energized rather than sluggish after eating.
  • The honey-garlic glaze tastes like you spent way more time in the kitchen than you actually did, which is the best kind of kitchen magic.
  • It's naturally dairy-free and comes together in under 45 minutes, perfect for those nights when you want something restaurant-quality without the restaurant visit.
02 -
  • Don't skip the cornstarch step because a runny glaze will just pool at the bottom of the bowl instead of clinging to each meatball where it should be.
  • If your meatballs start to fall apart when you're browning them, your mixture was probably too wet; next time use slightly less egg or add another tablespoon of breadcrumbs.
  • Tasting the glaze as you go helps you adjust the sweetness before the meatballs go in; sometimes I add a splash more vinegar if the honey is really assertive.
03 -
  • Use a cookie scoop to portion your meatball mixture; it ensures uniform size and makes shaping way faster than rolling by hand.
  • Don't move the meatballs around constantly while they're browning because they need time undisturbed to develop that golden crust that makes them taste so good.
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