Teriyaki Turkey Meatball Bowls

$- 1 pound ground turkey - 1/4 cup breadcrumbs (preferably panko) - 1 egg, beaten - 2 tablespoons green onion, finely chopped - 1 tablespoon ginger, grated - 2 cloves garlic, minced - 1/3 cup teriyaki sauce - 1 tablespoon sesame oil - 2 cups cooked brown rice or quinoa - 1 cup broccoli florets - 1 cup carrots, julienned - Sesame seeds for garnish - Extra green onion for garnish - Preheat oven settings - Baking sheet and parchment paper - Large mixing bowl and skillet The main ingredients are simple and fresh. Ground turkey is lean and tasty. Breadcrumbs help bind the meatballs. An egg adds moisture and richness. Green onion, ginger, and garlic bring a nice kick. Teriyaki sauce adds sweetness and depth. Sesame oil gives a nutty flavor. For vegetables, I love using broccoli and carrots. They are colorful and healthy. Brown rice or quinoa makes a great base. The sesame seeds and extra green onion are perfect for garnish. They add crunch and flavor. Having the right cooking tools is key. Preheating the oven ensures even cooking. A lined baking sheet makes cleanup easy. A large bowl helps mix everything well. A skillet is great for cooking the veggies. With these ingredients and tools, you can make a tasty meal! {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large bowl, combine 1 pound of ground turkey, 1/4 cup of breadcrumbs, and 1 beaten egg. - Add 2 tablespoons of finely chopped green onion, 1 tablespoon of grated ginger, 2 minced cloves of garlic, salt, and pepper to taste. - Mix everything together until well combined. - Shape the turkey mixture into meatballs, about 1 to 1.5 inches in size. - Place the meatballs on the lined baking sheet, leaving space between each one. - Bake in the preheated oven for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C). - Heat 1 tablespoon of sesame oil in a large skillet over medium heat. - Add 1 cup of broccoli florets and 1 cup of julienned carrots to the skillet. - Sauté the vegetables for about 5-7 minutes until they are tender but still crisp. - Lower the heat and add 1/3 cup of teriyaki sauce to the skillet with the veggies. - Stir well to coat the vegetables and let them simmer for another 2-3 minutes. - Divide cooked brown rice or quinoa among bowls. - Top the rice or quinoa with the teriyaki veggies and meatballs. - Garnish with sesame seeds and extra green onion for a pop of flavor. To achieve the best texture for your meatballs, use ground turkey with some fat. Lean turkey can make them dry. A mix of breadcrumbs helps keep them moist. I recommend using panko for its lightness and crunch. Make sure to size your meatballs evenly. Aim for 1 to 1.5 inches in diameter. This helps them cook at the same rate. If they are too large, they may not cook through. If too small, they may dry out quickly. To keep your vegetables crisp, do not overcook them. Sauté the broccoli and carrots for just 5 to 7 minutes. They should be tender but still bright and crunchy. If you want to switch it up, try other veggies. Bell peppers, snap peas, or zucchini work great. Mix and match based on what you have on hand. You can use store-bought teriyaki sauce for quick meals. It saves time and is often tasty. However, making your own can add a special touch. To customize the flavor, add honey for sweetness or red pepper flakes for heat. You can also mix in sesame seeds or green onion for extra flavor. Experiment with what you like best! Pro Tips Chill the Mixture: Refrigerate the meatball mixture for about 30 minutes before forming into balls. This helps the meatballs hold their shape better while baking. Customize Your Veggies: Feel free to swap out the broccoli and carrots for your favorite vegetables like bell peppers or snap peas for a colorful bowl. Make Ahead: You can prepare the meatballs in advance and freeze them. Simply bake from frozen, adding an extra 5-10 minutes to the cooking time. Perfect Rice or Quinoa: For added flavor, cook your brown rice or quinoa in vegetable broth instead of water. {{image_2}} You can swap the ground turkey for ground chicken or beef. Both options work well with teriyaki sauce. If you want a vegetarian dish, try using chickpeas instead. Mash them lightly and mix with breadcrumbs. This way, you create a tasty meatball that everyone can enjoy. Change up the base grains for your bowls. Use quinoa for a nutty flavor or cauliflower rice for a lighter meal. You can also use noodles for a fun twist. If you need gluten-free options, quinoa is a great choice. Just make sure to read the labels when selecting noodles. You can use seasonal vegetables to keep your meal fresh. Bell peppers, snap peas, or zucchini all work great. They add color and crunch to your bowl. In spring, consider asparagus, and in fall, try roasted squash. These swaps keep your dish exciting and full of flavor. To keep your teriyaki turkey meatball bowls fresh, use airtight containers. Glass or plastic containers work well. Store the meatballs and veggies together, or separately if you prefer. This helps keep everything fresh. Place the containers in the fridge. They will stay good for up to three days. You can freeze the meatballs and veggies for later meals. First, let them cool completely. Then, place meatballs and veggies in freezer bags. Make sure to squeeze out as much air as you can. Label the bags with the date. They can last for up to three months in the freezer. To thaw, place the bags in the fridge overnight. You can also use the microwave on a low setting. To reheat your meal, keep the meatballs moist. You can do this by adding a splash of water or teriyaki sauce. Use the microwave or oven for reheating. In the microwave, heat for 1-2 minutes. In the oven, preheat to 350°F (175°C) and heat for about 10-15 minutes. Stir occasionally to avoid hot spots. Enjoy your delicious meal just like it was fresh! Teriyaki turkey meatball bowls can last in the fridge for about 3 to 4 days. Make sure to store them in an airtight container. This helps keep the meatballs and veggies fresh. When you are ready to eat, just reheat them thoroughly. Yes, you can make teriyaki turkey meatballs ahead of time. You can prepare the meatballs and cook them. After they cool, store them in the fridge or freezer. This makes meal prep easier for busy days. Just reheat them when you are ready to serve. You can use ground chicken or ground beef as a substitute for ground turkey. Both options work well in this recipe. If you want a vegetarian choice, try using mashed chickpeas or lentils. These alternatives still give you great flavor and texture. Most store-bought teriyaki sauces contain soy sauce, which often has gluten. However, you can find gluten-free teriyaki sauces made with tamari or coconut aminos. Always check the label to be sure. Making your own teriyaki sauce is also a great option. Yes, you can use frozen vegetables in this recipe. They are just as healthy and save you time. Just add them directly into the skillet, and cook until they are heated through. This makes your meal quick and easy while still being tasty. In this post, I shared a simple recipe for Teriyaki Turkey Meatball Bowls. You learned how to make rich meatballs with ground turkey and fresh veggies. I also gave tips on storage, cooking, and variations for different diets. I hope you feel confident to try this dish. It’s tasty, easy, and can fit any meal plan. Enjoy creating your own version!$

Teriyaki Turkey Meatball Bowls

A delicious and healthy bowl featuring turkey meatballs in teriyaki sauce served over brown rice or quinoa with sautéed vegetables.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Ingredients

1 pound ground turkey
0.25 cup breadcrumbs (preferably panko)
1 large egg, beaten
2 tablespoons green onion, finely chopped
1 tablespoon ginger, grated
2 cloves garlic, minced
to taste salt and pepper
0.33 cup teriyaki sauce
1 tablespoon sesame oil
2 cups cooked brown rice or quinoa
1 cup broccoli florets
1 cup carrots, julienned
for garnish sesame seeds
for garnish extra green onion

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground turkey, breadcrumbs, beaten egg, chopped green onion, ginger, garlic, salt, and pepper. Mix until well combined.
Using your hands, shape the mixture into meatballs about 1-1.5 inches in diameter. Place the meatballs on the prepared baking sheet, spacing them evenly apart.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and have an internal temperature of 165°F (74°C).
In a large skillet, heat the sesame oil over medium heat. Add the broccoli and carrots, sautéing for about 5-7 minutes until they are tender but still crisp.
Lower the heat and add the teriyaki sauce to the skillet with the vegetables, stirring well to coat them. Allow it to simmer for another 2-3 minutes.
Divide the cooked brown rice or quinoa among bowls. Top with the teriyaki veggies and meatballs.
Finish with a sprinkle of sesame seeds and extra green onion on top for added flavor and a nice presentation.

Notes

Feel free to use homemade teriyaki sauce for a fresher taste.

Keyword bowl, healthy, meatballs, teriyaki, turkey