Honey Garlic Turkey Meatball Bowls

# What You'll Need:

→ 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 Assembly

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

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - In a large mixing 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 - Form mixture into 20 to 24 meatballs and arrange evenly on the prepared baking sheet.

04 - Bake for 15 to 18 minutes until meatballs are golden brown and cooked through, reaching an internal temperature of 165°F.

05 - While meatballs bake, combine honey, soy sauce, rice vinegar, minced garlic, and fresh ginger in a small saucepan. Bring to a simmer over medium heat.

06 - In a small bowl, whisk cornstarch with water to create a slurry. Stir the slurry 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 just tender, about 3 to 4 minutes.

08 - Transfer baked meatballs to the glaze and toss until thoroughly coated.

09 - Divide cooked rice among four serving bowls. Top each bowl with broccoli and glazed meatballs. Sprinkle with sesame seeds and sliced green onions.

# Expert Advice:

01 -

The meatballs come together in minutes and bake hands-free while you handle everything else.
That honey-garlic glaze tastes restaurant-quality but costs a fraction of takeout.
It's naturally dairy-free and works for weeknight dinners or meal prep without feeling restrictive.

02 -

Don't skip whisking the cornstarch slurry—I learned this the hard way when I stirred raw cornstarch directly into the glaze and ended up with a grainy, broken sauce that took starting over to fix.
Broccoli texture matters more than you'd think; if you steam it too long beforehand and then have it sit, it continues softening and becomes mushy by the time you eat.

03 -