Honey, hoisin, and sriracha combine for a sweet-n-spicy, ooey gooey finish on these tender, shortcut meatballs making for a nutritious, stunning, weeknight meal that’s ready in about 35 minutes! High in fiber and loaded with different textures and colors, this meal will not disappoint!
I just got back from a 4-day weekend in Atlanta, celebrating my sister-in-laws and their baby boy who is due in early July! We did lots of foodie things, lots of relaxing, and enjoyed beautiful temperatures in the upper 70’s and some sun. A patient asked today if I had just gotten back from vacation, so I must have come back with a bit of a sunshiny glow! Mark was single parenting for the second weekend in a row and soccer is in full swing. We’ve got soccer SIX days this week AND concession stand duty on Saturday after and during the first morning game. So much soccer.
I got back in time for my hockey game last night and scored the game winning goal in a shoot out – that was fun and the first in a long, long time! It felt really good 🙂 As much as I’d like to be back in the groove with our usual evening routine, soccer is preventing as much and our weekly menu is far more basic than usual. I spent some airport time seeking out weeknight meals because the quicker the better and the need is ever growing. These Honey Hoisin Glazed Turkey Meatball Power Bowls are a perfect weeknight meal that are sure to offer a burst of flavor, fresh ingredients, spicy Asian sauce, and tender turkey meatballs, combining into a delicious dinner recipe for those busy weeknights!
ROLL CALL FOR THIS RECIPE
- Meatball Fanatics: The Asian meatballs in this recipe are the star. While meatballs can be a fairy time-intensive meal to prepare, using a frozen product makes for an easy meal that in the end offers sweet flavor and some heat. Meatballs of nearly any variety is a main dish the whole family loves.
- Power Bowl Lovers: I’m realizing how drawn I am to all-in-one meals that leave no reason for a “Yes, AND” in my kitchen. I like it all together in one delicious masterpiece. All-in-one meals that feature a whole grain or nutritious base, serving up ample protein and colorful vegetables that serves up not only delicious dinners, but a fun way to serve up a nutritious meal. Power bowls also make for killer leftovers!
- Weeknight Warrior: The vegetables can be prepped ahead of time and the classic list of Asian ingredients for the glaze of the Asian Glazed Turkey Meatballs includes only the staples and a quick whisk of the sauce ingredients in a small bowl to combine — 3-5 minutes, tops!
KEY INGREDIENTS AND SUBSTITUTIONS
- Frozen Meatballs: I love the convenience of frozen meatballs and I must admit, they’re absolutely delicious! Tender and available in poultry varieties, they’re a staple in my freezer! The use of this product in Asian turkey meatballs was spot-on! Not only do you save time not having to make meatballs, you don’t have to have the meatball ingredients on hand! Frozen meatball varieties are often bite-sized meatballs and in terms of taste, rival homemade they provide so much flavor.
- Instant Brown Rice: I used Instant brown rice for the sake of time. Quick cooking rice varieties are just as nutritious as the “regular” version, they are simply pre-cooked or par-cooked and dehydrated to reduce the cook time for the consumer. Such a beautiful thing! That said, you can certainly use a whole grain, brown rice, or white rice of your preference, or even quinoa for the additional protein and reduction in carbohydrate.
- Hoisin Sauce: With a key ingredient of fermented soy bean paste, hoisin also includes sugar, sweet potato, sesame seeds, cornstarch, garlic, chili pepper, and other spices. It is mildly sweet and salty and doesn’t have a great substitution. A low-sugar barbecue sauce is the closest option if you’re in a pinch! That said, hoisin is available in the ethnic foods aisle at most any grocery store and is a staple of Asian flavors.
- Honey: Use pure maple syrup or agave in place of the honey, if you prefer. You can use more or less honey depending on your preference. Brown sugar would be an acceptable substitute, as well.
- Toasted Sesame Oil: If you don’t have this product, you can use peanut oil or omit it altogether. A little bit goes a long way and the flavor it gives is distinct and delicious!
- Sriracha: You can swap in chile paste that will offer more heat, or you can omit or reduce according to your heat preference.
- Soy Sauce: Use low-sodium to keep the sodium content in check. Coconut aminos is a great alternative, as well.
- Rice Vinegar: You can swap sherry vinegar here.
- Carrot: There is something so fun about carrot ribbons and they’re so easy to make! That said, shredded or thinly sliced carrots will work just fine.
- Edamame: Rich in fiber and antioxidants, edamame contains plant compounds may reduce the risk of heart disease and improve blood cholesterol levels as well as triglycerides.
- Ginger: Fresh ginger root is ideal, but 1/4 to 1/2 teaspoon of ground ginger can be used as a substitute.
- Fresh Cilantro: The pop of color, scents, and flavor from cilantro beautifully finishes this main dish, however it can be left out, if desired.
- Sesame Seeds: Totally optional, these can be omitted. They add a fun pop of color contrast, texture, and hit of unsaturated fats. However, they are completely optional!
- Balanced: This bowl is moderately low in carbohydrates while offering healthy fats from the olive oil and edamame, along with ample protein from the meatballs and edamame.
- Dairy-Free: This healthy weeknight dinner is naturally dairy-free.
- Gluten-free: Use a gluten-free soy sauce or coconut aminos to make this meal gluten-free.
- High-fiber: With over 5 grams of fiber per serving, this meal is high-fiber thanks to the brown rice, edamame, and fresh vegetables.
- Colors: Offering loads of colors from the various vegetables, this meal is rich in many vitamins, minerals, antioxidants, and fiber.
- Carb-Conscious: Serve as is or over top cauliflower rice or quinoa to keep this meal low carb or lower in carbohydrate.
VARIATIONS, STORAGE, AND TIPS
- I highly recommend prepping what you can ahead of time. For kids or guests, or even your choosy eaters, serve the components separately for a build-your-bowl option so that everyone can get more, less, or none of what they want!
- If you love lots of sauce, increase the sauce by 50% so that there’s extra sauce to drizzle over the bowls.
- Store the rice, meatballs, and edamame separate from the carrots and cucumber – those should be added fresh before serving.
- Finish with the cilantro and sesame seeds to provide a fun, textured finish with a contrasted sprinkle of white!
- Add whatever fresh ingredients you’d like — bell peppers, shredded cabbage, and fresh green onion would be great!
- This dish, as written, is medium heat. Add more or less sriracha to your liking or as described above, swap in chile paste for more heat.
Honey Hoisin Glaze:
- 3 Tbsp low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp sriracha
- 1 Tbsp toasted sesame oil
- 1 Tbsp grated fresh ginger
- 1/4 tsp garlic powder
- 1 Tbsp olive oil
- 42 frozen turkey meatballs
- 3 cups uncooked Instant brown rice
- 3 carrot, peeled into ribbons
- 8 oz shelled edamame
- 1/2 English cucumber, cut into half moons
- 1 jalapeño, thinly sliced (optional)
- 1/2 cup chopped cilantro
- 2 tsp sesame seeds
- Heat the olive oil in a large skillet over medium heat. Once hot, add the turkey meatballs (from frozen) and cook, stirring often, for 6-8 minutes.
- Meanwhile, whisk together the glaze ingredients in a small bowl until well-combined.
- Cook rice according to package directions. Keep lid on after removing from heat until ready to serve in order to keep hot.
- After the initial 6-8 minutes of cook time, add the glaze to the skillet and bring to a gently simmer. Reduce heat to low and cook for an additional 15-20 minutes or until cooked through and glaze is thickened.
- Serve the meatballs over the rice and top with the carrot ribbons, edamame, cucumber, jalapeno, cilantro, and sesame seeds.
Nutrition Information:Yield: 7 Serving Size: 1/7 recipe
Amount Per Serving: Calories: 419Total Fat: 16.1gCholesterol: 38mgSodium: 934mgCarbohydrates: 48.4gFiber: 5.7gSugar: 8.4gProtein: 22.1g
Big fan of “bowls” for supper? YAS!
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- Thai Tofu-Veggie Bowls
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- Spicy Fish Taco Bowls with Mango Pico
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- Egg Roll-in-a-Bowl
Weekly Menu: April 23rd – 27th
- Sunday: leftover brunch
- Monday: PB&J
- Tuesday: Nachos with leftover taco meat and guacamole
- Wednesday: Smoked Sausage and Rice Skillet
- Thursday: Vegan Thai Peanut Salad