These Korean Meatball Rice Bowls use up all those pantry ingredients you have on hand for a rainy day to make the most incredible meal!
Heat the oven to 350 and line a baking sheet with parchment paper or spray with cooking spray.
In a large bowl combine the ground turkey, egg, soy sauce, garlic, ginger, 2 tablespoons gochujang, breadcrumbs, green onions and cilantro. Carefully combine everything with your hands until the ingredients are evenly mixed. Form the mixture into meatballs about 1 1/2 inch in diameter, about 2 heaping tablespoons each.
Combine the remaining two tablespoons gochujang, remaining soy sauce, honey and rice wine vinegar in a small bowl, toss the meatballs into the sauce and place onto the baking sheet. Bake meatballs 20-25 minutes. Remove from oven and sprinkle with toasted sesame seeds.
Whisk all the ingredients together and set aside.
Combine salad ingredients in a large bowl
Portion the rice into equal amounts in 4 bowls. Add equal amounts of the salad and the meatballs. Drizzle with the vinaigrette and serve immediately. Serve your favorite kimchi on the side.