Healthy 30 Minute Sriracha Teriyaki Meatball Bowls

/// November 19th, 2014

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls Hey hey hey! I have a spicy little surprise for you today: Healthy 30 Minute Sriracha Teriyaki Meatball Bowls. This recipe is fast, fiercely flavorful, and fun to make! It’s win-win din-din all around.

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls Today is all about this quick, easy, and hella delicious dinner. I have been on a quick and easy dinner rampage the past few weeks because life >>> busy! And after working all day, it’s like… you want me to cook you dinner? But then I do because I’m a cool lady like that. Plus delivery has been draining mah wallet and I have a trip to Greece to save for! But enough about mah issues…

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls This meal in particular is quite wonderful for a whole slew of reasons… below I have listed the top 5!

1) As mentioned earlier, it’s a 30 minute meal situation! If you’re anything like me, that alone is a major selling point.

2) FLAVOR. Holy cow. This meal has got so much going on in the flavor department. Sriracha and Soy and Ginger! It’s an explosion of awesome.

3) Makes a ton —> HELLO, leftovers. I love you.

4) It’s pretty darn healthy. I mean, only you can determine what’s considered good for you… but this recipe uses ground turkey meat, brown rice, and a homemade teriyaki sauce that’s packed with yummy body friendly ingredients like raw honey, ginger, and garlic.

5) Totally adaptable! I am a minimalist come dinnertime, so I was very bare in my bowl making process. Rice + meatballs + scallions = perfection. But! You could add a slew of different veggies to these bowls and really amp them up. I think crunchy carrots and cabbage could be delicious.

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls So let’s talk about the homemade teriyaki sauce for a sec! It’s sooooooo easy, so don’t be scared off if this is your first rodeo with homemade sauces. I really love making this at home (opposed to buying it pre-made) because I can control what goes into the sauce. I’m always pretty disturbed when I pick up a bottle of teriyaki sauce and see it’s loaded with sugar, corn syrup, oils, and other nasty ingredients. I’ll save my sugar for cupcakes, thank you very much. So this sauce is made with honey, soy sauce, sriracha, ginger, and sesame oil. There’s a little cornstarch whisked in at the very end, just to thicken it up. Be sure to measure accurately when this step comes up; too much cornstarch will leave your sauce a giant goopy mess.

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls As far as the meatballs go, the process is pretty straightforward. You’ll mix all of the ingredients together; roll them out into tiny, bite-sized balls; flash fry them in a VERY hot pan, and pop them in the oven for 10-11 minutes.

Two things to keep in mind here:

1) The meatballs only need to fry for about 1 minute on each side. We’re just looking to get a little color on each side, not cook them.

2) Be sure you place the pan with oil in it on the burner before you start making the meatballs. This saves time and allows the oil to really heat up. Hot oil = crispy meatballs. If you’re worried about smoke, just crack a window or turn your fan on.

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls Once the meatballs have cooked, all you do is toss them in the sauce, plop them over the rice, and serve! I should note that I use instant rice in this recipe, which helps keep it under 30 minutes. Trader Joe’s sells a variety of microwaveable rice packages that I’ve come to love (not getting paid to say that!) and they’re ready in like 3 minutes. So be sure you either prepare your rice in advance or use instant rice to keep this meal a 30 minute situation.

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls Ok! So now you have all the details needed to throw your very own meatball bowl party. Go get your groove on. It’s gon be delicious! xoxo

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls

Ingredients

  • For the meatballs:
  • 1 pound ground turkey meat
  • 3 garlic cloves, minced
  • 1 large egg
  • 2 teaspoons fresh cilantro, chopped
  • 1 tablespoon sriracha sauce
  • 1 teaspoon soy sauce
  • 3 teaspoons fresh ginger, grated
  • 1 scallion, white part only, minced
  • 1 cup whole wheat panko bread crumbs
  • 1/2 teaspoon ground black pepper
  • 1/2 cup lukewarm water
  • 3 tablespoons oil (olive, vegetable, canola) for frying
  • For the Sriracha Teriyaki:
  • 1/2 cup low sodium soy sauce
  • 1/3 cup raw honey
  • 1/2 cup + 3 tablespoons water, divided
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons Sriracha sauce
  • 2 teaspoons fresh ginger, grated
  • 2 1/2 teaspoons cornstarch
  • 2 tablespoons sesame seeds
  • For the rice:
  • 2 cups instant brown rice, cooked according to package instructions
  • Scallions, for sprinkling

Instructions

  1. For the meatballs:
  2. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
  3. Heat 3 tablespoons of oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
  4. In a large bowl combine ground turkey meat, garlic, egg, cilantro, sriracha, soy, ginger, scallion, pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
  5. Scoop one heaping tablespoon sized round of meat into your palm and roll it into a small ball; repeat until all meat has been rolled into meatballs.
  6. Fry meatballs in batches in the hot oil, 1-2 minutes on each side; or just until lightly browned.
  7. Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 minutes, or until they're cooked though.
  8. While the meatballs bake, make your sriracha teriyaki!
  9. In a small saucepan combine the soy sauce, honey, 1/2 cup of the water, sesame oil, sriracha sauce, and ginger. Heat over a medium-low flame and stir constantly until the honey is dissolved; about 3 minutes..
  10. In a small dish combine the cornstarch with the remaining 3 tablespoons of water, then pour it into the glaze, stir well to combine.
  11. Increase the heat to medium high. Cook the sauce, stirring constantly, just until thickened. This should only take 2 minutes. Once it's thickened remove from heat and stir in sesame seeds.
  12. At this point the meatballs should be ready to come out of the oven! Transfer them from the baking sheet straight into the pot with the sauce; stir to coat.
  13. Assembly:
  14. Place 1/2 cup of rice in each bowl. Top with a few meatballs, a sprinkle of sesame seeds, and some chopped scallions! Enjoy!
http://bakerbynature.com/healthy-30-minute-sriracha-teriyaki-meatball-bowls/

30 Minute Sriracha Teriyaki Meatball Bowls



98 thoughts on “Healthy 30 Minute Sriracha Teriyaki Meatball Bowls

  1. Kelly

    I just got all the stuff to make this and now, I have no idea what I do with the first 1/2 up of Luke warm water that is under the meatballs ingredients. I sure I am reading it wrong. I wish it was wine, I would know I was suppose to drink it, but hmmmm

    Reply
  2. Mitra

    very delicious! nice level of spiciness. only a couple complaints: I used way less than 1/2 cup water in the actual meatballs and what i did use seemed excessive. when i make these again I will use just a little water, prob less than 1 tbsp. Also, this took me closer to 1hr to make than 30 minutes, and I’m fairly comfortable in the kitchen.

    overall the flavor was great, will make these again.

    Reply
  3. Emily

    Just made these tonight. I did make a few changes. I used ground chuck instead of turkey, I had no sesame seeds or oil so I omitted those, and cut the water for the meatballs from 1/2 cup to 1/4 cup. I baked the meatballs at 400F for 20 minutes instead of pan frying first. Regardless, they turned out great, the meatballs were moist and held their shape well. The ginger and cilantro really added a fresh taste to the meatballs. I will definitely make this again!

    Reply
      1. Kristen G.

        Where are the nutritional values for this recipe as a whole? Are they written out somewhere? I’m trying to log into a weight loss app. Thank you!

        Reply
      1. Josh

        Thanks! Could I simply replace the turkey with ground beef if that is all I have handy??

        ps: I’m not much of a chef so I’m sure this is a stupid question.

        Reply
  4. Allison

    This dish was not only extremely delicious, but it was super easy and healthy! It took me about 45 minutes total (prep + cooking), but it was awesome. I will definitely make this again, and triple the recipe when I have my next dinner party :)

    Reply
  5. Amy

    Just made this recipe. It was delicious. I’m happy with the way it turned out but I made a few tweeks. I limited the water to a little less than 1/4 cup. I also added fresh naps cabbage and shreaded carrots. Yum! This made a TON so I will have leftovers for my little family. That’s always a plus!

    Reply
    1. Renee T

      I followed your lead with the vegetables. I did carrots, onions, cabbage, red peppers. I added the sauce to the vegetables because the recipe made plenty. I also added about 3/4 tsp orange juice concentrate. I liked the citrus with the teriyaki. My husband was hesistant but after he tasted it, he said I could made it again. Winner.

      Reply
    1. bakerbynature Post author

      Hi Margaret. At this time I do not provide nutrition information on recipes but I may in the future 😉 I know there are many apps and online tools you could use to enter the ingredients if you’re interested in getting it now.

      Reply
    2. MissFerrari

      If you divide this into 6 servings:
      1 serving (approximately 3 meatballs)
      393 Calories
      45 g Carbs
      21 g Sugar
      32.5 g Protein

      Note: I did not use ginger, onions, or cilantro. I used Honeysuckle ground turkey 97/3 lean, Progresso plain bread crumbs, Gunters pure honey, and I am not including the rice in this.

      Reply
      1. Gabs

        Did you eat it with rice?? I wonder how much I should put in each serving to keep it on the healthy side?

        Reply
  6. Euforilla

    Tried these tonight, though I had ground beef instead of turkey, and tabasco instead of sriracha… but hey, cooking is a creative process, isn’t it? 😛

    Anyway, they turned out great, I hoped to get some leftovers for my bento for tomorrow… but we wiped our plates clean!!!
    Thanx so much for this recipe!

    Reply
  7. Janel

    This was hand down the BEST recipe I have made in ages! Thank you so much for Sharing! I never leave comments on recipes but this one deserved it! Now on the weekly rotation!

    Reply
  8. Carri

    I’m making these now, for the 4th time in as many weeks! They are SO good! For an even faster meal, I freeze a batch of meatballs after the fry, then I just have to bake and make sauce- and they are still just as yummy!

    Reply
    1. bakerbynature Post author

      Carri, this comment makes me SO happy! Thank you so much for reading my blog, making this recipe, and taking the time to let me know you enjoy it so :) Also, thank you for the wonderful time-saving tip. xoxo

      Reply
  9. Elizabeth

    These are amaaaaaazing! Thank you for sharing the recipe. I’m currently making these for the third time in as many weeks. My husband loves it as much as I do! This was our first experience with sriracha too.

    Only thing I’ve done differently when
    I’m making this is I don’t move the meatballs to the oven. I start at a the pan at a higher temp to crisp them and then I turn the heat down and let those little babies cook through. It’s much more convenient than transferring them to the oven. Just my preference.

    Reply
    1. bakerbynature Post author

      Hi Elizabeth. I LOVE how much you’re loving this recipe :) And I’m so happy you and your husband have discovered sriracha! Isn’t it amazing?!

      Thank you for your kind comment and for sharing your adaptions with us! xo

      Reply
  10. Michelle

    I made this last night and it’s absolutely amazing! That sauce is to die for. I will be making that sauce all the time to put on everything. I was worried because the meatballs alone were very bland, but once you put the sauce on the dish comes together. I added a bit more sriracha and in the end it was lacking a little salt. It was a fantastic dish and I will be making this very often.

    Reply
  11. Kate

    I can no longer find my favorite turkey meatballs at the store anymore. I am excited to have come across these turkey meatballs and can’t wait to try them!! They look delicious!

    Reply
  12. Michele

    So I accidentally bought a few pounds of ground turkey instead of ground beef, but thought I’d try to find a recipe to put it to use. Oh my word I am SO glad I found this one! It is A-MA-ZING! I will definitely be making this again. Thanks for sharing!

    Reply
    1. bakerbynature Post author

      Hi Michele. I’m so glad you decided to try this recipe! More importantly, I’m so glad you enjoyed it 😉 Thanks for reading my blog and making my recipes – it means a lot!

      Reply
  13. Angela

    Delicious! Picky family of four LOVED it! Thanks for sharing, our tummies are happy and on a 105 degree day, this took 15 minutes with my prepaid meatballs!

    Reply
  14. Nina

    A great recipe! Replacing the panko with gluten-free oats buzzed in the blender for a few seconds, and using gluten-free soy sauce or Braggs makes the recipe celiac-friendly.

    Reply
    1. bakerbynature Post author

      So happy to hear it, Nina! And thank you for letting us know your adaptions – very helpful for others readers looking to make this recipe with similar substitutions :)

      Reply
  15. Danielle

    If I don’t have time to make the meatballs, think frozen turkey meatballs would work out? Approx how many meatballs do you think you made per batch so I can guesstimate with frozen ones. Can’t wait to try this!

    Reply
    1. bakerbynature Post author

      Hi Danielle. I’ve never tried making this recipe with frozen turkey meatballs, so I cannot say for sure how it will turn out. I would say 2 dozen meatballs would be a good place to start :)

      Reply
  16. cris

    I loved this meal! my fiancé and I both highly enjoyed it :)
    If the nutritional values listed anywhere? sorry if I missed it!

    Reply
  17. Sasha

    The meatballs are delicious and I find if you add steamed broccoli it works well too, however I must say the sauce was disgusting… 1/2 of soy sauce is waaaay too much. It made me feel sick. Next time I’ll use a different recipe for the sauce.

    Reply
    1. bakerbynature Post author

      Hi Sarah. I’m happy to hear you enjoyed the meatballs. I’m sorry the sauce was not for you. We all have different taste buds, so you might want to try low-sodium soy sauce if you choose to make it again 😉

      Reply
  18. Maddie

    I just tried this and I must say it was amazing!!!! I live in Denmark so I had some trouble converting the stuff into what we’re used to using here, and I couldn’t find turkey meat so I used chicken and it was delicious. Perfectly spiced and very comforting too! And just for the record, I have never (and I find a lot of recipes online I wanna try) found a recipe, made it and been totally happy with the result, without wanting to tweak it or anything! Thank you so much for this!

    Hugs!

    Reply
    1. bakerbynature Post author

      Hi Maddie! So happy to hear you enjoyed this recipe. I will have to try making these meatballs with chicken next time – sounds delicious. Thank you for letting me know this was a hit :) xoxo

      Reply
  19. Alisa

    The ingredients call for 3 teaspoons of grated ginger and then an additional 2 teaspoons of fresh grated ginger. I just want to double check that the first ingredient is a spice whereas the second ingredient is the fresh root itself. Thank you! I can’t wait to try out this recipe!

    Reply
  20. SLS

    Very good recipe. I made this tonight.
    This recipe is VERY hard to follow. I would suggest retyping it and separating the sauce and the meatballs INCLUDING the portions and measurements.

    Reply
  21. Angelica

    This recipe is so delicious!! Only thing I will probably change next time I make this — less water in the meatballs. I agree with everyone else who said the 1/2 cup was a little excessive. I’d probably go with about 1/4 cup of water next time. Still… a very easy and incredibly tasty meal!! Two thumbs up.

    Reply
  22. Patti

    Do you have to use raw honey or can I use the regular honey? Have never bought raw honey not sure if I’d like it…..

    Reply
    1. bakerbynature Post author

      Hi Patti. I would recommend using fresh grated ginger, as ground ginger has a much different taste. If you do decide to try using the ground ginger, I would cut the amount in half.

      Reply
  23. Jennifer

    Made these recently – so good and easy to make. The leftovers were even better the following day :) Will definitely put this in the regular weeknight meal rotation!

    Reply
  24. Shay

    I hate to be “this person” while it is absolutely delicious, this is anything but healthy. I just put this recipe into my calorie tracker and it’s 1,800 a serving!??! That’s insanity! I really like this dish because it was supposed to be a healthy option, it’s unfortunately anything but healthy.

    Reply
  25. Sal

    10/10 taste
    It’s def got a kick!
    I’m not a great cook by any means… But I know my way around a kitchen… Definitely took me 1hr with prep time (cutting, making balls, etc).

    Still great

    Reply
  26. Michelle

    Had bag of Ikea Veggie Balls in the freezer that needed to be used. Looking for recipes to use them I stumbled across this one. JOY!! Baked the veggie balls, made the sauce, and served as directed with finely sliced scallions and sesame sprinkled over the brown rice, veggie balls and glaze. Soooo good. Now you have a vegan version too!

    Reply
  27. MissFerrari

    This is not “healthy” by any means!!
    This is a low fat, high protein recipe, but the amount of sugar and carbs per serving is out of this world! I didn’t even eat the rice with it because I was already getting 45 g of carbs; if I added the rice, I would be eating up near 100 g of carbs!

    If you divide this into 6 servings:
    1 serving (approximately 3 meatballs)
    393 Calories
    45 g Carbs
    10 g Fat
    21 g Sugar
    32.5 g Protein

    Note: I did not use ginger, onions, or cilantro. I used Honeysuckle ground turkey 97/3 lean, low sodium soy sauce, Progresso plain bread crumbs, Gunters pure honey, and I am not including the rice in this.

    Reply
    1. bakerbynature Post author

      Everyone is entitled to their own idea of “healthy”. While I do find this recipe much healthier than Chinese take-out, I understand it is not for everyone. Your feedback is helpful and appreciated.

      Reply
  28. Amber

    Great recipe! I tried it tonight for the first time and had great results. It took me about an hour, but maybe that’s because I made the rice at the very end when everything was done cooking.

    I didn’t add the water to the meatball mixture and they turned out fine
    I also didn’t have any sesame oil or cornstarch so I omitted those items. Overall, easy and delicious!

    Reply
  29. Barb Gable

    I love spicy Oriental..but the hubs said it was too spicy-hot..even with half the Sriracha and extra honey! His loss…but will try maybe 1/2 tbsp in the sauce..I also added a bag of frozen broccoli, carrot, water chestnut (cooked for 3 min in microwave ) Excellent!

    Reply
    1. bakerbynature Post author

      Hi Jen. I’m so sorry to hear you had some issues with your meatballs. Did you follow the recipe exactly? The panko is a great bonding agent, so I’m not sure why yours would fall apart :(

      Reply
  30. Chris

    No idea whats’ for dinner one night and found this awesome recipe. The neighbors dropped by when I was making these so I made a bigger batch. Wow!! They’re absolutely delicious. Everyone loved them (kids too) and there were no leftovers. This recipe is on our top 10 favs list now.
    Thanks for sharing!

    Reply
  31. Megan

    These are wonderful! Made them tonight–it’s a solid recipie that doesn’t suffer for a few emergency ingredient subs. My parents loved them and they paired really well with the Thai peanut salad I made for the side.

    Reply
  32. Just Tela

    I tried this last night, and it was the most delicious dish I have made in a very long time! I am not the biggest fan of turkey, but because I’m trying to eat better and lose weight, I tried this and I also don’t like to experiment and try new things. It was SO GOOD! My husband couldn’t stop telling me how good it was, and then I took it to work and let my co-workers try it. Needless to say I made a few copies of this recipe for them to go home and have their own helpings. THANK YOU so much for this recipe! I have a new dish and a way to make ground turkey taste amazing!

    Reply
  33. Cindy

    Loved the flavor. Took over an hour however to prep and cook and I cook for a living. Too much water for meatballs but I did follow recipe and you stated add a tablespoon at a time until you reach right texture. Thanks for that! Otherwise besides making regular brown rice (not a huge fan of microwave versions) it was a great recipe! Hope people try even if it does take a lot longer to perp.

    Reply
  34. Bachelor Pad Boyz

    So bland we wouldn’t feed it to our dog. Clearly whoever made this recipe doesn’t know anything about spice to meat ratios. We give it a 4 out of 10. Will be sticking with hot pockets and poptarts next meal.

    Reply
  35. Christy

    Great recipe! Full of flavor, meatballs were moist (I was skeptical about the water, but used all but about a tablespoon). It did take me about an hour to prep and cook, but definitely worth it!

    Reply
  36. Krystal Burwell

    These are seriously a staple item for me; I often cook a 2lb batch of these on Monday night so the boyfriend and I have lunch the rest of the week. So good!

    Reply
  37. Ro

    I’m not sure why some people have to be such jerks with their comments. This recipe was fantastic. I think it’ll be my new go-to for turkey meatballs.

    Reply
  38. Wynonah

    Making this tonight – my turkey was a ‘tube’ and very finely ground, ended up having to almost double the panko to make it hold together. When trying to fry them up, it was a disaster, even though they held their shape, when they got warm they flattened out – still the flavor is awesome! And they baked up just fine we just enjoyed them flat, :). The teriyaki sauce balance was somehow off not sweet enough, or maybe not salty enough – really couldn’t figure it out – or maybe it was my ingredients, but put it all together and it turned out just fine, and we enjoyed the meal tremendously. I think next time I’ll add some cornstarch to the turkey mix itself and see if that doesn’t help with consistency and ‘stability’, I use it in my wonton mix for the same and it seems to work amazingly well. THANK YOU for a great recipe!!

    Reply
  39. Kathryn

    I stumbled across this recipe while searching for something different to cook for dinner. And man, I’m sure glad I did! The meatballs were great, but the sauce was fantastic! I was licking the plate. Thanks so much!!!

    Reply
  40. Ruby

    This recipe is awesome! My husband loved it and the flavors in the sauce were amazing! I doubled the sauce recipe and used ground pork with hamburger. Sticky rice goes great with the sauce. Broccoli on the side!
    For a party – make the sauce regular way and pour the sauce in a crockpot and add the meatballs to keep warm!

    Thanks for sharing this amazing recipe!

    Reply

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