{Recipe Files}: Sriracha Teriyaki Meatball Bowls

Oh boy do I have a suuuuuper delicious dish to share with you guys today? Not only is it mega flavorful, it's way better for you than take-out food is! And, it only takes about 30 minutes to throw together. 

In the words of Baker by Nature: "it's a win-win din-din!"

It looks like a lot of ingredients, but if you've made anything Asian-inspired before, you likely have a lot of this stuff on hand. And if you don't, just buy it, so you can make Asian-inspired meals in the future!

What You Need:

For the meatballs:

~1 lb ground turkey

~1.5 tsp minced garlic (3 cloves)

~1 large egg

~1 Tablespoon Sriracha

~1 tsp soy sauce

~3 tsp fresh ginger, grated (or about 1/4 tsp from spice jar)

~1 cup Panko bread crumbs

~1/2 tsp ground black pepper

~1/2 cup warm water

 For the sauce:

~1/2 C soy sauce (low sodium)

~1/3 C honey

~1/2 Cup + 3 Tablespoons water, divided

~1 Tbsp sesame oil

~2 Tbsp Sriracha

~2 tsp fresh ginger, grated (or about 1/8 tsp from spice jar)

~2 1/2 tsp corn starch

~about 1 Tbsp sesame seeds

*Other igredients:

~ 2 cups instant rice (white or brown rice)

~1 package frozen edamame, shelled and cooked

What You Do:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, or a baking mat (if you haven't gotten a baking mat, get one--they are amazing!)

2. In a large bowl combine ground turkey meat, garlic, egg, sriracha, soy, ginger, pepper, and panko. Slowly add the water, a few tablespoons at a time. Everything should be moist but still hold its shape when rolled into meatballs (I used slightly less water than the recipe called for to avoid it being too soggy).

3. Scoop about one heaping tablespoon of the meat mixed and roll into a ball. Place on the parchment paper/baking mat. Continue until all the meatballs are made. Bake for 12 minutes.

*The original recipe called for frying the meatballs. I didn't want to do this because of time so I just baked them at they turned out ok. If you want to dry your meatballs, do so at this point and then add them to your baking pan and bake).

(this is a photo from another recipe, but since I didn't take pictures when making this one, I wanted to show you the baking mat I was talking about)

4. Wait until about 5 minutes before the meatballs are going to be done and then make the sauce/glaze. In a small sauce pan, combine the following ingredients for the sauce: soy sauce, honey, 1/2 C of water, Sriracha, and ginger. Heat this over medium-low heat, stirring frequently until the honey is dissolved (~3 minutes).

5. While that is cooking, in a small bowl mix together the corn starch and the remaining water. Mix well, and then pour into the glaze. Mix well and heat over medium-high heat until slightly thickened (about 2 minutes).

6. Remove the sauce pan from the heat and stir in the sesame seeds.

7. Once the meatballs are out of the oven, transfer them from the baking sheet into the sauce pan and coat each in the glaze (you may have to do this in smaller batches depending how large your sauce pan is).

8. Place rice, edamame and meatballs into each bowl. Top with the remaining glaze and serve!

This may look like a lot of ingredients and a lot of steps, but it seriously is SO easy and comes together so quickly. And the flavor is absolutely delicious! It has a nice kick to it, too.

This will definitely be being made in our home again...and often!

*Sorry for the lack of pictures like I normally do. When I made this, I was just trying out the recipe, and didn't think to take pictures. Honestly, it's easy enough to follow along without the pictures tho*

Check out some of the other recipes I've made on my Recipes Page!