This Sriracha Teriyaki Turkey Meatball Bowl is the perfect fusion of spicy, savory, and slightly sweet flavors all bundled into a wholesome, protein-rich dish. With juicy turkey meatballs glazed in a homemade Sriracha Teriyaki sauce and served over fluffy brown rice, it delivers a satisfying, flavorful dinner in just 30 minutes.
Why You Will Love This Recipe
- Bold and exciting flavors in every bite.
- Quick and easy weeknight dinner.
- Packed with lean protein and whole grains.
- Family-friendly and customizable.
- Made with pantry staples.
Healthy 30 Minute Sriracha Teriyaki Meatball Bowls
If you’re someone who constantly juggles a packed schedule yet refuses to sacrifice flavor or health in your meals, this recipe is tailor-made for you. The Sriracha Teriyaki Turkey Meatball Bowl is not just another meal—it’s an experience. An explosion of savory, spicy, sweet, and umami flavors is exactly what your tastebuds need midweek. This dish manages to be soul-warming and energizing all at once, giving you a big flavor payoff with minimal fuss.
Lean ground turkey is used here as a lighter alternative to beef, but thanks to a killer combo of garlic, ginger, cilantro, scallions, and a kick of Sriracha, there’s no shortage of flavor. Each meatball is carefully crafted to be tender and juicy, with just enough heat to keep you coming back for more. The teriyaki glaze, meanwhile, gets a makeover with a splash of Sriracha, toasted sesame oil, and honey. It’s thick, glossy, and clings beautifully to each meatball.
This bowl isn’t just a dish—it’s a complete and balanced meal. Brown rice gives you fiber and a nutty base, while the scallions and sesame seeds on top add freshness and crunch. And if you want to make it your own, there’s plenty of room to toss in steamed veggies, swap the rice for quinoa, or drizzle on extra Sriracha for more heat.
It’s also incredibly meal-prep friendly. These meatballs keep well in the fridge and taste even better the next day once they’ve absorbed the sauce. It’s the kind of recipe you’ll cook once and crave again and again.
One of the best parts? It comes together in just 30 minutes. That includes pan-frying and oven-finishing the meatballs, stirring together a quick homemade sauce, and assembling everything in a cozy, Instagram-worthy bowl.
Whether you’re feeding your family, meal-prepping for the week, or just looking to break free from a takeout rut, this bowl is the answer. It’s the perfect balance of comfort and nutrition, simplicity and boldness.
Plus, this dish is a fun and hands-on way to get your kids involved in the kitchen. Rolling meatballs is one of those activities that turns meal prep into a mini craft session. And they’ll love the sweet-spicy glaze just as much as you do.
With no need for fancy ingredients or special equipment, this recipe can be your new go-to.
Ready in 30 minutes flat, it’s a dinner hero for the busiest of nights.
Servings: 4
Time:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
For the Meatballs:
- 1 lb lean ground turkey
- 1 large egg
- 3 garlic cloves, minced
- 3 tsp grated ginger, fresh
- 1 scallion, finely chopped (white part)
- 2 tsp soy sauce
- 1 tbsp Sriracha
- 2 tsp chopped cilantro
- 1 cup whole wheat panko breadcrumbs
- 1/2 tsp black pepper
- 1/2 cup warm water
- 3 tbsp vegetable or canola oil (for frying)
For the Sriracha Teriyaki Glaze:
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/2 cup + 3 tbsp water, divided
- 1 tbsp sesame oil
- 2 tbsp Sriracha
- 2 tsp grated fresh ginger
- 2 1/2 tsp cornstarch
- 2 tbsp sesame seeds
For the Bowl:
- 2 cups cooked instant brown rice
- Chopped scallions, for garnish
- Extra sesame seeds (optional)
Instructions
- Prep the Oven: Preheat to 400°F and line a large baking sheet with parchment paper.
- Form the Meatballs: In a large bowl, combine turkey, egg, garlic, ginger, soy sauce, Sriracha, cilantro, scallion, panko, pepper, and water (added slowly). Mix until moist but firm enough to shape.
- Shape and Brown: Roll into meatballs using about 1 heaping tbsp of mixture per ball. Heat oil in a skillet over medium. Fry the meatballs in batches, turning until lightly browned (about 1-2 minutes per side).
- Finish in Oven: Transfer browned meatballs to baking sheet and bake for 10-12 minutes until fully cooked.
- Make the Sauce: In a small saucepan, combine soy sauce, honey, 1/2 cup water, sesame oil, Sriracha, and ginger. Heat over medium-low, stirring until honey dissolves.
- Thicken the Glaze: Stir cornstarch and remaining 3 tbsp water in a small bowl. Add to saucepan and cook over medium-high heat, stirring, until thickened (about 2 minutes). Remove from heat and stir in sesame seeds.
- Glaze the Meatballs: Once baked, add meatballs to sauce and gently stir to coat evenly.
- Assemble Bowls: Scoop 1/2 cup cooked rice into each bowl. Top with meatballs, extra sesame seeds, and scallions.
Tips
- Add steamed broccoli, snap peas, or julienned carrots for a veggie boost.
- Swap brown rice with jasmine rice or quinoa for variety.
- For less heat, reduce the amount of Sriracha.
- These meatballs freeze well—perfect for meal prep!
- Toast the sesame seeds for extra nutty depth.
Healthy 30 Minute Sriracha Teriyaki Meatball Bowls
Ingredients
For the Meatballs:
- 1 lb lean ground turkey
- 1 large egg
- 3 garlic cloves minced
- 3 tsp grated ginger fresh
- 1 scallion finely chopped (white part)
- 2 tsp soy sauce
- 1 tbsp Sriracha
- 2 tsp chopped cilantro
- 1 cup whole wheat panko breadcrumbs
- 1/2 tsp black pepper
- 1/2 cup warm water
- 3 tbsp vegetable or canola oil for frying
For the Sriracha Teriyaki Glaze:
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/2 cup + 3 tbsp water divided
- 1 tbsp sesame oil
- 2 tbsp Sriracha
- 2 tsp grated fresh ginger
- 2 1/2 tsp cornstarch
- 2 tbsp sesame seeds
For the Bowl:
- 2 cups cooked instant brown rice
- Chopped scallions for garnish
- Extra sesame seeds optional
Instructions
- Prep the Oven: Preheat to 400°F and line a large baking sheet with parchment paper.
- Form the Meatballs: In a large bowl, combine turkey, egg, garlic, ginger, soy sauce, Sriracha, cilantro, scallion, panko, pepper, and water (added slowly). Mix until moist but firm enough to shape.
- Shape and Brown: Roll into meatballs using about 1 heaping tbsp of mixture per ball. Heat oil in a skillet over medium. Fry the meatballs in batches, turning until lightly browned (about 1-2 minutes per side).
- Finish in Oven: Transfer browned meatballs to baking sheet and bake for 10-12 minutes until fully cooked.
- Make the Sauce: In a small saucepan, combine soy sauce, honey, 1/2 cup water, sesame oil, Sriracha, and ginger. Heat over medium-low, stirring until honey dissolves.
- Thicken the Glaze: Stir cornstarch and remaining 3 tbsp water in a small bowl. Add to saucepan and cook over medium-high heat, stirring, until thickened (about 2 minutes). Remove from heat and stir in sesame seeds.
- Glaze the Meatballs: Once baked, add meatballs to sauce and gently stir to coat evenly.
- Assemble Bowls: Scoop 1/2 cup cooked rice into each bowl. Top with meatballs, extra sesame seeds, and scallions.
Notes
- Add steamed broccoli, snap peas, or julienned carrots for a veggie boost.
- Swap brown rice with jasmine rice or quinoa for variety.
- For less heat, reduce the amount of Sriracha.
- These meatballs freeze well—perfect for meal prep!
- Toast the sesame seeds for extra nutty depth.
