Honey Garlic Turkey Meatball Bowls (Printable Version)

Tender turkey meatballs glazed in sweet honey garlic sauce over rice with broccoli

# What You'll 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

→ 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.
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.
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, 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, about 1 to 2 minutes.
08 - Return the meatballs to the skillet and toss to coat them evenly in the glaze.
09 - Assemble bowls with a base of rice, add broccoli, and top with glazed meatballs. Drizzle any extra glaze over the top. Garnish with sesame seeds and sliced green onions.

# Additional Tips::

01 -
  • Turkey meatballs stay impossibly juicy because the breadcrumbs and egg keep them tender, not dense like some versions I've tried.
  • The honey-garlic glaze is sweet but balanced with soy sauce and vinegar, so it never tips into cloying territory.
  • You can have dinner on the table in under 45 minutes without feeling rushed.
  • Builds naturally into a bowl format where everyone can customize their ratio of rice to broccoli to meatballs.
02 -
  • Don't skip the browning step on the meatballs—that caramelized exterior creates flavor complexity that boiling or steaming alone cannot achieve.
  • If your glaze seems too thin after adding cornstarch, you likely didn't let it simmer long enough; give it another minute and stir constantly to thicken properly.
  • Room-temperature meatballs are easier to brown evenly than cold ones straight from the fridge, so pull them out 5 minutes before cooking.
03 -
  • If you're nervous about turkey meatballs falling apart, refrigerate the mixture for 30 minutes before shaping and cooking—the colder mixture holds together more confidently in the pan.
  • The cornstarch trick transforms a simple sauce into something that clings and coats, making each meatball look shiny and professional rather than drowning in liquid.
  • Double the glaze recipe and freeze half in a container—it reheats beautifully and suddenly you have an instant weeknight dinner waiting in your freezer.
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