Korean Meatball Rice Bowls
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!
Servings: 4 people
Ingredients
For the Meatballs
- 1 pound ground turkey
- 1 egg
- 2 tablespoon soy sauce, divided
- 4 cloves garlic, finely chopped
- 1 tablespoons finely chopped ginger
- 4 tablespoons gochujang, divided
- ¼ cup panko breadcrumbs
- 2 green onions, thinly sliced
- 2 tablespoons cilantro, roughly chopped
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame seeds
For the Vinaigrette
- 2 tablespoons rice wine vinegar
- 1 tablespoon kimchi brine
- ¼ cup kimchi, drained and diced
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- ¼ cup canola oil
- 2 tablespoons honey
- 2 cloves garlic, finely chopped
- 1 tablespoon ginger, grated
- 2 teaspoons toasted sesame seeds
For the Herb Salad
- 2 cups mixed greens
- ¼ cup cilantro leaves
- 4 green onions, thinly sliced
- 2 Persian cucumbers, thinly sliced
- 1 Asian Pear, thinly sliced (or a pink lady apple)
- 4 radishes, thinly sliced
- 2 cups cooked white rice
Instructions
For the Meatballs
- 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, 1 tablespoon 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 ½ inch in diameter, about 2 heaping tablespoons each.
- Combine the remaining two tablespoons gochujang, remaining 1 tablespoon 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.
For the Vinaigrette
- Whisk all the ingredients together and set aside.
For the Salad
- Combine salad ingredients in a large bowl
To assemble
- 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.
Notes
Swap out brown rice or cauliflower rice.
Nutrition
Calories: 605kcal | Carbohydrates: 60g | Protein: 35g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1160mg | Potassium: 740mg | Fiber: 3g | Sugar: 25g | Vitamin A: 669IU | Vitamin C: 16mg | Calcium: 98mg | Iron: 3mg