Asian Turkey Meatball Bowls are perfect for a healthy weeknight dinner, lunch and are a great option if you meal prep. Flavorful, tender turkey meatballs coated in a sweet and spicy Asian sauce and served on top of rice with plenty of fresh veggies.
Love rice bowls? Try these chicken gyro bowls!
This post has been updated since it was originally published on 6/8/2020
Thanks to the sponsor of this post, National Turkey Federation. As always all opinions are my own.
I have lots of recipes for bowls here on Recipe Runner. These Asian Ground Turkey and Broccoli Cauliflower Rice Bowls are great if you want something low carb and I’m always in the mood for these Caribbean Salmon Quinoa Bowls.
One type of bowl recipe that was missing, was one that was made with meatballs. I don’t know how that’s possible because I love meatballs! You’ll be happy to know if you’re a meatball lover like me, that you can now make these easy and delicious Asian turkey meatball bowls.
Ingredients to Make Asian Turkey Meatball Bowls
- Ground turkey – I recommend using 93/7 ground turkey for the best flavor and texture.
- Green onions – I like to use green onions in the meatballs for a milder onion flavor.
- Fresh ginger and garlic – The aromatics for the meatballs and sauce.
- Egg – Helps to bind the meatballs together.
- Panko (gluten free if needed) – Another binder for the meatballs.
- Soy sauce or tamari – Adds a salty umami flavor to the meatballs and sauce.
- Sriracha – It has a tangy, spicy, sweet flavor and the consistency of ketchup.
- Hoisin sauce (gluten free if needed) – It has a tangy, sweet, umami flavor. Think of it as an Asian barbecue sauce.
- Rice vinegar – A mild vinegar frequently used in Asian cooking.
- Honey – The sweetener for the sauce. You can also use maple syrup.
- Sesame oil (optional) – Sesame oil has a strong sesame flavor so you don’t need very much. If possible, buy toasted sesame oil for the best flavor.
- English cucumber, carrots, edamame, jalapeño, sesame seeds – Toppings for the bowls.
- Rice – I like to use either long grain white or brown rice or Jasmine rice.
Is ground turkey healthy?
Ground turkey is naturally low in fat, but packed with protein. One serving contains 50 percent of your daily needs. It’s naturally high in B vitamins, which are responsible for helping your body produce energy. Turkey also contains immune-boosting nutrients such as iron, zinc and potassium.
How to Make Turkey Meatball Bowls
- Line a baking sheet with foil and spray it with oil. In a large bowl combine the turkey, green onions, ginger, garlic, cilantro, soy sauce, sriracha, panko and an egg. Use your hands to mix all the ingredients together until they’re combined. Use a cookie scoop or tablespoon to scoop out the mixture, then roll it into balls and place them on the baking sheet. Bake for 15 minutes.
- While the meatballs are baking make the sauce by combining soy sauce, sriracha, hoisin, rice vinegar, honey and sesame oil in a saucepan. Bring it to a boil then lower the heat and let it simmer until it reduces and thickens. Add the baked meatballs to the sauce and stir them around until they’re coated.
- Assuming you’ve prepped the vegetables and made the rice, it’s time to assemble the bowls. Start by adding rice, a serving is typically a 1/2 cup. Next add the meatballs on top of the rice along with the veggies, I highly recommend the combination I listed above. If you have extra sauce like I did, drizzle a little extra over the meatballs.
Safety Reminders When Working With Ground Turkey
- Wash your hands after handling raw turkey and disinfect surfaces or any containers you may have touched along the way.
- Use clean dishes, utensils and cutting boards when working with raw protein and produce to prevent cross-contamination.
- Turkey should be cooked until the internal temperature reaches 165° F. The easiest way to ensure this is with a meat thermometer. This also ensures that you don’t overcook the turkey and dry it out.
Make ahead tips and storage
- Chop the vegetables ahead of time. You can do this 1-2 days in advance. I keep the carrot ribbons in water to keep them from drying out.
- Use pre-cooked or frozen rice that you stick in the microwave for a couple minutes. I often do that and it saves a lot of time, and dishes.
- Make the sauce 1-2 days in advance and keep it in an airtight container in the refrigerator. When you’re ready to use the sauce, warm it in a saucepan and toss the meatballs around in it.
- Bake the meatballs 1-2 days in advance or bake them, freeze, and pull them out of the freezer whenever you want to make the rice bowls.
Freezing – Before freezing the meatballs, let them cool completely and then place the parchment paper lined baking sheet in the freezer until they’re frozen, about 2-3 hours.
Remove the frozen meatballs from the baking sheet and store them in an airtight container or freezer bag. The meatballs can be stored in the freezer for up to 3 months.
Reheating – Remove the meatballs from the freezer and let them defrost in the refrigerator overnight. Make the sauce as instructed in the directions and then add in the meatballs. Let them simmer in the sauce over medium-low heat until they’re warmed through.
- Fresh ginger and garlic – If you can’t find fresh, replace with ground ginger and garlic powder. I suggest using 1/2 teaspoon garlic powder and 1/4 teaspoon ground ginger.
- Green Onions – Use grated white or yellow onion instead.
- Panko – replace with gluten free panko, unseasoned breadcrumbs, or unseasoned crackers such as saltines.
- Rice – Quinoa, cauliflower rice or even rice noodles would all be great substitutions for the base of these bowls.
More ground turkey recipes
- Ground Turkey and Vegetable Soup
- Southwest Turkey Vegetable and Rice Skillet
- Turkey Bruschetta Burgers
- Skillet Enchilada Meatballs
- Taco Stuffed Peppers
Did you make these Asian turkey meatball bowls? I’d love if you’d leave a recipe rating and review below.
- 1 pound lean ground turkey
- 1/4 cup finely chopped green onions
- 1 1/2 teaspoons grated fresh ginger
- 1 teaspoon sriracha
- 1 clove of garlic, grated
- 2 tablespoons chopped cilantro
- 2 teaspoons low sodium soy sauce or tamari
- 3 tablespoons panko, gluten-free panko if needed
- 1 egg
- Kosher salt and fresh ground black pepper to taste
- 3 tablespoons low sodium soy sauce or tamari
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1/2 teaspoon sesame oil (optional)
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon garlic powder
- 2 cups cooked brown rice
- 1 carrot, peeled into ribbons
- 1 cup shelled edamame
- 1/2 cup sliced English cucumber
- 1 jalapeño, sliced thin (optional)
- Chopped cilantro
- Sesame seeds
- Cook the rice and prep the vegetables.
- Preheat oven to 450° F. and line a baking sheet with foil or parchment paper. Spray with cooking oil and set aside.
- In a large bowl combine all of the ingredients for the meatballs and mix together with your hands. Use a cookie scoop or tablespoon to scoop out the meat mixture. Roll it into a ball and place it on the baking sheet. You should have approximately 20 meatballs. Bake the meatballs for 15 minutes or until they're cooked through.
- While the meatballs bake, add all of the sauce ingredients in a medium sized saucepan and whisk together. Bring the sauce to a boil then reduce the heat and let the sauce simmer until it reduces and thickens slightly, about 3-5 minutes. Add the baked meatballs to the sauce and stir them around until they are coated.
- To assemble the bowls, add rice to each bowl and top with 4-5 meatballs, sliced cucumber and jalapeño, carrot ribbons, edamame, sesame seeds, cilantro and extra sauce if desired.
Amount Per Serving: Calories: 434Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 127mgSodium: 945mgCarbohydrates: 45gFiber: 4gSugar: 11gProtein: 47g