Honey Sriracha Glazed Meatball Meal Prep Bowl
Beef and turkey meatballs in honey sriracha glaze with snap peas over jasmine rice.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Makes
- 4 bowls
Mixing lean beef with turkey keeps the meatballs juicy while lighter than all-beef. The glaze is three ingredients plus garlic, reduced until sticky.
Why this recipe works
Because the meatballs contain turkey, they're cooked to 165°F (74°C), which also covers the beef. Reducing the glaze slightly makes it cling.
Ingredient notes
Panko absorbs juices and keeps meatballs tender. Use gluten-free panko and tamari if needed.
Common mistakes
- Overcooking the glaze, which turns it hard as it cools.
- Packing the snap peas while warm.
What to serve with it
Sesame seeds and sliced scallions.
Meal prep
Lasts 4 days; meatballs freeze 3 months.
More bowls like this
Cooking tips
Roll meatballs the same size so they cook evenly. Rinse snap peas in cold water to keep them crisp.
Swaps and variations
Use all turkey or all beef (beef to 160°F / 71°C). Use broccoli instead of snap peas.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C).
Recipe
Honey Sriracha Glazed Meatball Meal Prep Bowl
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
- For the meatballs
- For the glaze
- For the bowls
You’ll need: rimmed sheet pan lined with parchment; small saucepan; medium saucepan with lid; 4 meal prep containers; instant-read thermometer
Method
-
Heat the oven to 425°F (220°C). Mix the beef, turkey, egg, panko, scallions, ginger and salt just until combined. Roll into 20 meatballs and bake on a lined pan 15 to 18 minutes, until 165°F (74°C).
-
Simmer the honey, sriracha, soy sauce and garlic in a small saucepan 3 to 4 minutes until slightly thickened. Toss with the hot meatballs.
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes; rest 10 minutes.
-
Blanch the snap peas in boiling water 1 minute, drain and rinse with cold water.
-
Divide rice, meatballs and snap peas among 4 containers and cool before sealing.
Questions
How spicy is it?
Medium; adjust the sriracha.
Can I slow-cook the meatballs?
Bake first, then keep warm in the glaze on low up to 2 hours.
Comments