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Healthy 30 Minute Sriracha Teriyaki Meatball Bowls

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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

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.