Honey Garlic Turkey Meatball Bowls

# What You’ll Need:

→ Turkey Meatballs

01 - 1 pound ground turkey

02 - 1/3 cup panko breadcrumbs

03 - 1 large egg

04 - 2 green onions, finely chopped

05 - 2 cloves garlic, minced

06 - 1 tablespoon soy sauce

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon ground black pepper

→ Honey Garlic Glaze

09 - 1/3 cup honey

10 - 1/4 cup soy sauce

11 - 2 tablespoons rice vinegar

12 - 3 cloves garlic, minced

13 - 1 teaspoon freshly grated ginger

14 - 2 teaspoons cornstarch

15 - 2 tablespoons water

→ Bowl Assembly

16 - 2 cups cooked jasmine or basmati rice

17 - 3 cups broccoli florets

18 - 1 tablespoon sesame oil

19 - 2 tablespoons sesame seeds, optional

20 - 2 green onions, sliced for garnish

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - In a large bowl, combine ground turkey, panko breadcrumbs, egg, chopped green onions, minced garlic, soy sauce, salt, and black pepper. Mix until just combined without overworking the mixture.

03 - Form mixture into 20 to 24 meatballs and arrange on the prepared baking sheet in a single layer.

04 - Bake for 15 to 18 minutes until meatballs are golden brown and cooked through with an internal temperature of 165°F.

05 - While meatballs bake, combine honey, soy sauce, rice vinegar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat.

06 - In a small bowl, whisk cornstarch with water to create a slurry. Stir the slurry into the simmering sauce and cook, stirring constantly, until thickened for 1 to 2 minutes. Remove from heat.

07 - Steam or sauté broccoli florets in sesame oil until bright green and just tender, approximately 3 to 4 minutes.

08 - Toss the baked meatballs in the honey garlic glaze until well coated.

09 - Divide cooked rice evenly among four serving bowls. Top each bowl with broccoli and glazed meatballs. Sprinkle with sesame seeds and sliced green onions.

# Expert Advice:

01 -

The meatballs stay impossibly tender because you resist the urge to squeeze the life out of the mixture, letting them stay practically cloud-like.
That honey-garlic glaze hits this perfect sweet-savory balance that makes you want to lick the bowl, and nobody judges you for it.
Comes together in less than an hour, which means weeknight dinners stop feeling like a negotiation with yourself.

02 -

Don't skip the parchment paper—I learned this the hard way when meatballs stuck to the sheet and tore apart, and it's a heartbreak you can easily avoid.
The cornstarch slurry is the difference between a sauce that coats and one that pools at the bottom, so whisk it smooth before adding it to the hot liquid.
Broccoli continues cooking after you remove it from heat, so pull it slightly early if you prefer it with more bite.

03 -