• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Baker by Nature

A Baking Blog by Ashley Manila

  • About
  • Travel
  • Everyday Inspiration
  • Recipe Box
  • Shop
  • Contact
  • Facebook
  • Twitter
  • Pinterest
  • Email

November 19, 2014

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls

Hey hey hey! I have a spicy little surprise for you today:ย 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…

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…ย 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.

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.

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.

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

7 votes

Print

Healthy 30 Minute Sriracha Teriyaki Meatball Bowls

Author bakerbynature

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!

Courses Dinner

Cuisine Asian

30 Minute Sriracha Teriyaki Meatball Bowls

6K Shares

Filed Under: Dinner

Reader Interactions

Comments

  1. Amanda says

    November 20, 2014 at 1:44 pm

    There is so much flavor packed into this quick meal!

    Reply
  2. Megan says

    November 20, 2014 at 11:35 pm

    Yum! Those meatballs look so crispy and wonderful! Definitely worth frying!

    Reply
  3. Kelly says

    December 30, 2014 at 10:25 pm

    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
    • Sally says

      June 5, 2016 at 10:28 am

      LOL that’s so funny Kelly:)

      Reply
    • Berit Hall says

      February 16, 2018 at 12:00 am

      Mix it with the panko mix to form a wet mixture

      Reply
  4. Kelly says

    December 30, 2014 at 10:26 pm

    oops, I found it, haha, sorry

    Reply
  5. Mitra says

    January 2, 2015 at 12:48 am

    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
    • Natalie says

      January 28, 2018 at 9:32 pm

      I have made this several times, and it always takes me at least an hour (for a single batch). I know my way around the kitchen too. Well worth the time. I also made a triple batch a day ahead for a party. I made extra sauce. On the day of the party, i threw them in the large crock pot on high with the sauce about 2.5 hrs before the party. Perfect make ahead party item, and everyone loved them!!

      Reply
      • Vanessa says

        February 23, 2018 at 2:52 am

        This is exactly the comment I was looking for. I’m making these for a pot luck and LOVED this recipe when I tried it a few weeks ago. These are my new favorite recipe to rotate into my usual stuff. I made these with rice noodles to give it an Asian twist to spaghetti and meatballs and topped them with a bunch of green onions!

        Reply
  6. Emily says

    February 25, 2015 at 2:51 am

    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
    • bakerbynature says

      February 25, 2015 at 3:43 pm

      Hi Emily. I’m so happy to hear you enjoyed this recipe! And I always love hearing modifications turned out well ๐Ÿ™‚

      Reply
      • Kristen G. says

        February 22, 2016 at 7:11 pm

        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
  7. ashley says

    March 2, 2015 at 5:38 pm

    I cannot see the ingredients list ๐Ÿ™

    Reply
    • bakerbynature says

      March 2, 2015 at 9:20 pm

      Hi Ashley. The recipe is at the very bottom of the post, right above the last photo.

      Reply
  8. Josh says

    March 9, 2015 at 3:26 pm

    How many meatballs/servings does this make?? Thanks!

    Reply
    • bakerbynature says

      March 9, 2015 at 3:57 pm

      Hi Josh. You should be able to serve 4 generously ๐Ÿ™‚

      Reply
      • Josh says

        March 9, 2015 at 5:07 pm

        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
        • bakerbynature says

          March 9, 2015 at 7:03 pm

          Hey Josh. Not a stupid question at all ๐Ÿ™‚ Ground beef will work just fine!

          Reply
    • Pam G says

      September 20, 2018 at 9:16 pm

      I followed recipe exactly. . With 1 lb turkey I made 32 medium-sized meatballs.

      Reply
  9. Allison says

    March 13, 2015 at 4:16 am

    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 ๐Ÿ™‚

    Reply
  10. Rachel from Rose Tinted Home says

    March 19, 2015 at 4:49 pm

    This looks so easy and (thank god) different from what we usually make! Trying it tonight! ๐Ÿ™‚

    xo Rachel

    Reply
  11. Amy says

    April 14, 2015 at 4:04 pm

    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
    • Renee T says

      May 11, 2016 at 12:16 am

      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
  12. margaret says

    April 16, 2015 at 4:01 am

    any nutritional information on this awesome dish?!

    Reply
    • bakerbynature says

      April 16, 2015 at 12:36 pm

      Hi Margaret. At this time I do not provide nutrition information on recipes but I may in the future ๐Ÿ˜‰ 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
    • MissFerrari says

      February 1, 2016 at 12:21 am

      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
      • Gabs says

        May 7, 2016 at 4:17 pm

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

        Reply
  13. Euforilla says

    April 23, 2015 at 6:37 pm

    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? ๐Ÿ˜›

    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
  14. Janel says

    April 28, 2015 at 1:32 am

    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
    • bakerbynature says

      April 28, 2015 at 2:05 am

      Hi Janel. Thank you so much for your comment and honesty ๐Ÿ™‚ I really appreciate you taking the time to let me know you made and enjoyed this recipe.

      Reply
  15. Carri says

    May 3, 2015 at 11:26 pm

    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
    • bakerbynature says

      May 3, 2015 at 11:32 pm

      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 ๐Ÿ™‚ Also, thank you for the wonderful time-saving tip. xoxo

      Reply
  16. Marie says

    May 11, 2015 at 5:12 pm

    These are fabulous. Will certainly cook again.

    Reply
    • bakerbynature says

      May 12, 2015 at 12:14 pm

      Hi Marie! So great to hear. Thank you for the kind feedback ๐Ÿ™‚

      Reply
  17. Elizabeth says

    May 31, 2015 at 11:21 pm

    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
    • bakerbynature says

      June 1, 2015 at 2:06 am

      Hi Elizabeth. I LOVE how much you’re loving this recipe ๐Ÿ™‚ 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
  18. Michelle says

    June 23, 2015 at 4:10 pm

    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
  19. Kate says

    July 8, 2015 at 9:41 pm

    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
    • bakerbynature says

      July 10, 2015 at 1:57 pm

      Hi Kate. Yay! I am so excited for you to give these a try ๐Ÿ™‚ Please let us know how they turn out.

      Reply
  20. Michele says

    July 10, 2015 at 2:16 am

    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
    • bakerbynature says

      July 10, 2015 at 1:51 pm

      Hi Michele. I’m so glad you decided to try this recipe! More importantly, I’m so glad you enjoyed it ๐Ÿ˜‰ Thanks for reading my blog and making my recipes – it means a lot!

      Reply
  21. Angela says

    July 20, 2015 at 10:31 pm

    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
    • bakerbynature says

      July 21, 2015 at 10:13 pm

      That’s awesome, Angela! Thank you for letting me know ๐Ÿ™‚

      Reply
  22. Jaz says

    August 2, 2015 at 6:51 pm

    Made these this evening for dinner… so easy & yummy ๐Ÿ˜€ thank youuuu x

    Reply
  23. Nina says

    August 15, 2015 at 3:20 pm

    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
    • bakerbynature says

      August 15, 2015 at 11:56 pm

      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 ๐Ÿ™‚

      Reply
  24. Danielle says

    August 15, 2015 at 10:04 pm

    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
    • bakerbynature says

      August 15, 2015 at 11:53 pm

      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 ๐Ÿ™‚

      Reply
  25. Kristie says

    August 16, 2015 at 2:28 am

    any ideas on how to turn this into a crockpot recipe?? Thanks!

    Reply
    • bakerbynature says

      August 16, 2015 at 3:21 am

      Hi Kristie. I have zero experience with crockpots ๐Ÿ™

      Reply
  26. cris says

    August 23, 2015 at 5:50 pm

    I loved this meal! my fiancรฉ and I both highly enjoyed it ๐Ÿ™‚
    If the nutritional values listed anywhere? sorry if I missed it!

    Reply
  27. Sasha says

    September 1, 2015 at 12:44 am

    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
    • bakerbynature says

      September 3, 2015 at 2:11 pm

      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 ๐Ÿ˜‰

      Reply
  28. Maddie says

    September 5, 2015 at 11:50 am

    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
    • bakerbynature says

      September 8, 2015 at 1:40 pm

      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 ๐Ÿ™‚ xoxo

      Reply
  29. Alisa says

    September 7, 2015 at 2:54 pm

    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
    • bakerbynature says

      September 7, 2015 at 3:07 pm

      Hi Alisa. It is fresh ginger root for both ๐Ÿ™‚

      Reply
  30. SLS says

    September 27, 2015 at 11:42 pm

    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
  31. Angelica says

    September 30, 2015 at 11:30 pm

    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
    • bakerbynature says

      October 11, 2015 at 3:41 pm

      Hi Angelica. So happy you enjoyed the meatballs ๐Ÿ™‚ They’re one of my all-time favorite recipes.

      Reply
  32. wellwellgirls says

    October 7, 2015 at 8:52 am

    going to have this for my dinner.
    cannot wait to try it.
    im most interested in the teriyaki sauce

    Reply
    • bakerbynature says

      October 11, 2015 at 3:29 pm

      Great! Hope you love it as much as we do ๐Ÿ™‚

      Reply
  33. Patti says

    November 5, 2015 at 2:27 am

    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
    • bakerbynature says

      November 5, 2015 at 3:59 am

      Hi Patti. Regular honey should work just fine!

      Reply
      • Tiffany says

        August 9, 2017 at 6:20 pm

        Wouldn’t regular honey be a better fit for this recipe anyway since cooking the honey kills the beneficial enzymes of raw honey anyway?

        Reply
  34. Patti says

    November 23, 2015 at 1:49 am

    One more question… Can you use the ground ginger that comes in a little spice jar?

    Reply
    • bakerbynature says

      November 23, 2015 at 9:11 am

      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
  35. Tiffani says

    December 30, 2015 at 10:56 pm

    This is so delicious! I’m definitely going to try more of your recipes!

    Reply
    • bakerbynature says

      December 31, 2015 at 2:45 pm

      That’s awesome, Tiffani! I hope you enjoy them all ๐Ÿ™‚

      Reply
  36. Jennifer says

    January 18, 2016 at 3:06 pm

    Made these recently – so good and easy to make. The leftovers were even better the following day ๐Ÿ™‚ Will definitely put this in the regular weeknight meal rotation!

    Reply
  37. Shay says

    January 25, 2016 at 10:18 pm

    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
  38. Sal says

    January 28, 2016 at 12:21 am

    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
  39. Michelle says

    January 28, 2016 at 2:09 am

    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
    • bakerbynature says

      January 28, 2016 at 4:10 am

      Awesome! Love this adaption idea ๐Ÿ™‚

      Reply
  40. MissFerrari says

    February 1, 2016 at 12:26 am

    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
    • bakerbynature says

      February 2, 2016 at 2:51 pm

      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
  41. SW says

    February 15, 2016 at 3:09 pm

    How many meatballs does the recipe yield?

    Reply
    • bakerbynature says

      February 15, 2016 at 3:32 pm

      Hi SW. It yields about 2 dozen meatballs.

      Reply
  42. Amber says

    February 18, 2016 at 1:50 am

    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
    • bakerbynature says

      February 18, 2016 at 1:28 pm

      Hi Amber. So happy you made and enjoyed this recipe! Making the rice at the end could definitely add to the overall cook time.

      Reply
  43. Barb Gable says

    February 23, 2016 at 11:23 pm

    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
  44. Jen says

    February 28, 2016 at 1:05 am

    Lots of flavor but meatballs fell apart. Also did not take 30 minutes to make.

    Reply
    • bakerbynature says

      March 4, 2016 at 11:44 am

      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 ๐Ÿ™

      Reply
  45. Chris says

    February 28, 2016 at 5:01 pm

    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
    • bakerbynature says

      March 4, 2016 at 11:43 am

      Yay! Chris, this comment made my day! So happy everyone in your crew is digging this recipe ๐Ÿ™‚

      Reply
  46. Natasha says

    March 9, 2016 at 9:22 pm

    Absolutely delicious recipe. Thank you so much for sharing it. It is definitely going to become a staple dish in my household!

    Reply
    • bakerbynature says

      March 10, 2016 at 5:44 pm

      Yay! So happy to hear you’re loving this recipe, Natasha ๐Ÿ™‚

      Reply
  47. Megan says

    April 10, 2016 at 12:57 am

    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
  48. Just Tela says

    April 25, 2016 at 3:35 pm

    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
    • bakerbynature says

      April 25, 2016 at 7:12 pm

      This comment just made my day! I’m so happy you and your husband enjoyed this recipe, and what lucky co-workers you have ๐Ÿ˜‰

      Reply
  49. Cindy says

    May 5, 2016 at 1:15 am

    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
  50. hella says

    May 11, 2016 at 11:26 pm

    I was going to read the recipe until it started out with “hella” …. come on now

    Reply
    • bakerbynature says

      May 12, 2016 at 6:28 pm

      Joe, if you do not wish to read the text, you can always scroll directly to the recipe.

      Reply
  51. Bachelor Pad Boyz says

    June 7, 2016 at 2:11 am

    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
  52. Christy says

    July 6, 2016 at 12:11 am

    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
  53. Christina says

    July 12, 2016 at 5:27 am

    Thank you for the recipe. Very tasty. It took 90 minutes to make.

    Reply
  54. Krystal Burwell says

    July 20, 2016 at 5:36 pm

    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
  55. Ro says

    August 18, 2016 at 2:24 am

    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
    • bakerbynature says

      August 19, 2016 at 5:38 pm

      Thank you, Ro! So happy you’re enjoying the recipe ๐Ÿ™‚

      Reply
  56. Wynonah says

    September 15, 2016 at 8:47 pm

    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
  57. Kathryn says

    October 7, 2016 at 1:40 pm

    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
  58. Ruby says

    October 16, 2016 at 1:32 am

    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
    • bakerbynature says

      October 16, 2016 at 6:26 pm

      You’re very welcome, Ruby! So happy you and your family enjoyed it ๐Ÿ™‚

      Reply
  59. Desiree says

    December 9, 2016 at 3:44 pm

    I was looking for something different to make for dinner and found this recipe. I made it last night and it was amazing! My husband literally gave me a high five and couldn’t stop saying how delicious it was. So glad we found something new to make that’s so delicious and so easy to make. Also, I love the technique of frying the meatballs before baking, going to try this next time I make meatball subs. Thanks for posting!

    Reply
    • bakerbynature says

      December 12, 2016 at 2:20 pm

      Yay! SO happy you enjoyed this meal, Desiree ๐Ÿ™‚

      Reply
  60. Robyne says

    December 13, 2016 at 3:07 pm

    I am having a gathering of 20 people for Christmas on Saturday. If I double this recipe, do you think it would be enough to feed as an appy? I plan on making these and placing them in a crockpot on low to keep them warm. ๐Ÿ™‚ Thank you for the post! ๐Ÿ™‚

    Reply
    • bakerbynature says

      December 13, 2016 at 3:26 pm

      I think that would be perfect! Have a wonderful party ๐Ÿ™‚ I hope the meatballs are a hit! xoxo

      Reply
  61. Gabby says

    January 6, 2017 at 7:23 am

    THIS WAS DELICIOUS! I’m a sucker for anything with soy sauce in it. I made this recipe tonight for my family; the Sriracha and ginger definitely pop in the sauce. It was too much of a pop for a couple members of my family, but the rest of us LOVED IT! Thank you for sharing this recipe. Will definitely be making these again ๐Ÿ™‚

    Reply
  62. Kate says

    February 15, 2017 at 4:24 pm

    These are absolutely delicious. I made them once and was so pleased, I tripled the recipe and made it for Superbowl Sunday. They did not last. One thing, I made them exactly as the recipe called for the first time and they were VERY delicate. I left off the water the second time and they were much easier to transport from frying pan to baking sheet.
    Definitely give these a try!!

    Reply
    • bakerbynature says

      February 16, 2017 at 1:43 am

      So happy they were a hit, Kate!

      Reply
  63. Kate says

    March 30, 2017 at 8:53 pm

    Amazing!! This will be my go to!

    Reply
    • bakerbynature says

      March 31, 2017 at 4:54 pm

      Yay! So happy to hear it, Kate ๐Ÿ™‚

      Reply
  64. Betsy Maness says

    April 2, 2017 at 4:16 pm

    OMG! I made these last night for dinner and I have to say they are delicious!! I can’t believe anyone would say these were bland. I made the recipe exactly as written and they have just the right amount of spice. I can’t wait to make them as an appetizer for my next party! Thank you so much for publishing it.

    Reply
    • bakerbynature says

      April 4, 2017 at 5:51 pm

      So glad you enjoyed it, Betsy ๐Ÿ™‚

      Reply
  65. inna says

    April 12, 2017 at 9:35 pm

    what do u think willl these trn out with gr. turkey breast?

    Reply
    • Kate says

      April 18, 2017 at 2:01 am

      I’ve done it and yummmmm to the max!

      Reply
  66. tikfj says

    May 7, 2017 at 12:58 am

    Damn!! those were good!!

    Reply
    • bakerbynature says

      May 8, 2017 at 12:37 pm

      Haha SO glad to hear it ๐Ÿ™‚

      Reply
  67. Jenn says

    June 13, 2017 at 2:26 am

    My husband loved this recipe – said it was too he best new recipe I’ve tried in ages. Will definitely make again!

    Reply
  68. Becky says

    July 25, 2017 at 12:44 am

    I LOVE this recipe. I have made it so many times. The biggest issue is that it is absolutely NOT a 30 minute meal. It takes me at least an hour to prepare every single time I have made it, even when getting all my ingredients ready before. This should not deter anyone from making it, they should just be prepared for a much longer prep time than what is advertised. It’s more of a weekend meal or a meal to make if you have nothing else to do after work.

    Reply
    • bakerbynature says

      July 25, 2017 at 10:35 am

      Hi Becky! Thank you for your thoughtful and honest comment! So happy you love this recipe, even though it takes some extra time in the kitchen.

      Reply
  69. Lynnette says

    February 7, 2018 at 10:10 pm

    I realize this is an older post, but I just found it yesterday. I made it for dinner tonight. I did omit cilantro (we arenโ€™t fans), I also threw coleslaw mix into the pan I fried meatballs in and cooked it to add. This was delicious! It is a bit of work. Nothing major. I think it took me about 45 mins to prepare. This will be made again for sure! Next time I will add the whole bag of coleslaw mix though. Thank you for sharing this!!

    Reply
  70. Liz says

    March 14, 2018 at 12:08 am

    Iโ€™ve made these several times now so I figured I should leave a comment. These meatballs are so so so good! Thank you for this amazing recipe!!

    Reply
  71. Amanda says

    May 30, 2018 at 2:07 am

    This is so delicious! I have yo admit I did not read properly before starting and added all of the ginger to the meatballs but it still turned out so yummy that my 2 year old is eating it so that’s a win/win! Thanks for the wonderful recipe!!!

    Reply
  72. Amanda says

    September 3, 2018 at 8:53 pm

    I am making these tonight. I was just wondering if they are really spicy? Iโ€™m ok with a little spice,(and love sriracha), but hoping my mouth wonโ€™t be on fire

    Reply
    • bakerbynature says

      September 4, 2018 at 10:50 am

      They have a good amount of heat, but not overwhelmingly spicy, IMHO. You can also cut the spicy ingredients in half and add more later to be on the safe side ๐Ÿ™‚

      Reply
  73. Jaime says

    September 17, 2019 at 6:04 pm

    I dont have sesame oil, if i omit will they still turn out okay? Or is there something else i can use?!

    Thanks excited to try with all the rave reviews ๐Ÿ™‚

    Reply
  74. Elisabeth says

    September 21, 2019 at 10:02 pm

    This has been my most FAVORITE meal for years! I usually eat it once a month. Thank you, thank you, thank you!

    Reply
  75. Erin says

    February 6, 2020 at 2:01 am

    I used half of the water suggested…. they were SO GOOD!

    Reply
  76. Ghulam Mohyudin says

    May 13, 2020 at 9:53 pm

    It was perfect the first time. I learn so much from you as well! Keep it up great post.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Ashley

Hey! Iโ€™m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If Iโ€™m not there, Iโ€™m probably snapping photos of food, planning a partyโ€ฆ or dreaming about my next trip to Paris (AKA my favorite place in the entire world). Iโ€™m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

Subscribe

Footer

Instagram

Instagram did not return a 200.

Copyright© 2020 ยท Baker by Nature | Privacy Policy